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TANDOORI PORK BELLY<br />
Ingredients:<br />
1 kg piece of boneless pork belly, rind on<br />
2 tsp salt<br />
¼ cup tandoori curry paste<br />
1 cup chicken stock, heated<br />
Method:<br />
1. Score the rind on the pork belly in a crisscross fashion 1cm apart. It’s easier to ask your butcher<br />
to do this!<br />
2. Rub salt well into skin.<br />
3. Cut piece into four.<br />
4. Coat other three sides of pork generously with curry paste.<br />
5. Stand skin side up in pan (I use the one that comes with the extender kit – it’s perfect) and<br />
gently pour in chicken stock at side (don’t wet the rind!)<br />
6. Bake in NuWave oven on 5cm rack, level 10 for 50-60 mins or until pork is tender.<br />
Serve with rice and a crisp garden salad and crunchy bread.<br />
This is one of my favourites and is always a winner!<br />
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