Coorg x France
Coorg pork belly with kachampuli glaze
Crackling that sounds like applause, and a glaze as dark as a Coorg monsoon sky.
210 minTime
16 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original898kcalsame
16 gproteinsame
2 gfibresame
210minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Score the skin in thin lines without cutting the meat. Dry roast the coriander, cumin, pepper, chillies and mustard on low heat for 3 minutes until dark, then grind.
- 2Pound the garlic and ginger. Mix with half the spice powder, the turmeric and 1 tsp salt, and rub into the meat side only. Rub the remaining 1 tsp salt onto the dry skin. Chill uncovered 1 hour.
- 3Heat the oven to 160°C. Roast skin up on a rack over a tray with 100 ml water for 2 hours.
- 4Raise the oven to 230°C and roast 20 more minutes.
- 5Simmer the kachampuli, jaggery, 200 ml water and the remaining spice powder on low heat for 6 minutes.
- 6Steam the pumpkin for 15 minutes and blend with the butter and salt.
- 7Rest the pork 10 minutes, slice into thick pieces and brush the meat sides with glaze, keeping the skin dry.
Serve it like this
Spoon pumpkin puree in a smooth arc, rest two thick slices of pork on it skin up, and dot the plate with kachampuli glaze and cracked pepper.
