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Marg's Nu Wave Oven Recipes - TVSN

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TANDOORI PORK BELLY<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 />

1. Score the rind on the pork belly in a crisscross fashion 1cm apart. It’s easier to ask your<br />

butcher 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 <strong>Nu</strong><strong>Wave</strong> 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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