Recipe courtesy of Reuben Riffel. You can find out more about Reuben in our Lifestyle Magazine.
Ingredients
- 1⁄2 pork belly, deboned, fat scored finely
- 3 tbsp (45 ml) coarse salt
- 4 sprigs fresh thyme
- 1 1⁄2 cups (360 ml) curry sauce
Poached Apricots Ingredients
- 8 dried apricots
- 1 cup (240 ml) water
- 1 cup (240 ml) sugar
- 2 star anise
- 2 tsp (10 ml) ground cinnamon
Curry Sauce Ingredients
- 1 tbsp (15 ml) vegetable oil
- 2 medium onions, chopped
- 1⁄2 cup (120 ml) white wine vinegar
- 1 tsp (5 ml) garlic, chopped
- 1 tsp (5 ml) ginger, chopped
- 2 tbsp (30 ml) curry powder
- 2 tbsp (30 ml) garam masala
- 1 tbsp (15 ml) turmeric
- 1 tbsp (15 ml) paprika
- 3 allspice/pimentos
- 2 bay leaves
- 1 cup (240 ml) whole peeled tomatoes
- 1 cup (240 ml) water
- 1 cup (240 ml) chicken stock
- 1⁄2 cup (120 ml) sugar
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) ground black pepper
Instructions
Rub the pork belly evenly with salt, focusing on the fatty part. Rub in the thyme evenly. Let cure for 30 minutes.
Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C. Place a drip pan on the convEGGtor and then add the stainless steel grid.
Dust the excess salt off the pork belly and add to the cooking grid, fatty side up. Cook for one hour and 40 minutes; flipping the meat over halfway through. Remove from the heat and let rest for 10 minutes before slicing. Serve drizzled with warm curry sauce and poached apricots.
Did this at the beginning of the year, it went down just great so much so we are having the same people round this weekend and they have specifically requested this meal again.