Braised Pork Pelly
with
Satay and Coconut Cream Sauce
  
   1 small pork belly, as lean as possible & skin removed
1 small tin crushed pineapple, drained, reserve the juice for the sauce
1 cup chopped peanuts
Salt & Pepper
1 cup rice wine
2 cups French Maid satay sauce
1 cup coconut cream
1 tbsp tamarind paste
1 tbsp Thai seasoning
1 tsp French Maid crushed chilli
Pineapple juice (from crushed pineapple tin)
4 kaffir lime leaves
Steamed rice
Mild chillies
Fresh coriander
  
   Lay the belly on a flat surface, skin side down.
Spread the pineapple and peanuts evenly over the meat.
Roll the meat tight and secure with skewers or cotton string.
Heat a heavy braised fry pan or a flat BBQ plate, season the meat with salt & pepper and using a little oil sear the meat on all sides.
Transfer into a suitable braising dish. Add the rice wine to the pan and stir until all sediments on the base have dissolved.
Add the remaining ingredients.
Cover with a lid or tin foil and braise in a 170C oven for 1-2 hours or until the meat is fully cooked, depending on the thickness.
Serve with steamed rice, mild chillies, fresh coriander and grilled pineapple.

Recipes courtesy of Stephan Baumberger
Stephan's Restaurant & GasthofPrint