Pork Belly with Tamarind and Sweet Chilli Sauce Glaze And a Giveaway!

Tamarind glazed pork belly and Taylor's wine

I was contacted by  Taylors Wine  to try out their wines and to do a giveaway on my blog.  How can you say no to wine, so of course, I said yes!  One lucky reader gets a chance to win 2 bottles from Taylors Wine but more on that later.

Taylors wine is a family owned wine company in South Australia’s Clare Valley, that was born from a passion of producing exceptional, hand crafted wines.  I was lucky enough to try their Taylors Estate Gewurztraminer.  This wine has rose, musk and spice aromas, along with a palate that is crisp and zesty with lime and lychee flavours.  I wanted a dish that would compliment those flavours and had a look at their website where they list food and wine pairings.

Taylor's Wine

I came up with a recipe that was not only damn delicious but went really well with the Gewurztraminer.  I love pork and what better cut is there than pork belly?  I simmered the pork belly first and cooked it all the way through. I then placed in a hot oven to get that nice crunchy crackling on it.  I accidentally put the oven on the grill with fan function but didn’t realise until after an hour of cooking. But the crackling turned out perfect. At first I thought the glaze would soften the crackling but it didn’t.  It just gave it extra flavour.  One word. Winner!

Tamarind glazed pork belly and Taylor's wine2

Recipe:

  • 1.25kg pork belly
  • 1 tsp black peppercorns
  • 2 tbs salt
  • 4 bay leaves

Glaze:

  • 2 cloves garlic, crushed
  • 1 tsp minced ginger
  • 1/2 cup honey
  • 1/2 cup sweet chilli sauce
  • 1/4 cup tamarind puree
  • 1/4 cup brown sugar
  1. In a large pot, place pork belly and enough water to cover.  Add the salt, pepper and bay leaves.
  2. Bring to the boil and then simmer for 1.5 hours.
  3. Take the pork belly out and let it rest on a rack at room temperature for at least one hour.
  4. Preheat grill with fan function on your oven to 220degC
  5. Meanwhile mix all the ingredients for the glaze in a small bowl.  Place half aside into a small serving dish.
  6. Roast the pork belly for 20mins then turn down the temperature to 170degC for an hour and a half.
  7. Glaze the pork belly with your glaze mixture and let it roast for another 15 mins.
  8. Serve with the extra glaze for dipping.

Tamarind glazed pork belly and Taylor's wine3

To enter:

  • please leave a comment at the end of this post.
  • Australian residents only
  • You must be over the age of 18 to enter. Wine will be shipped out once proof of age has been secured.
  • Winner will be notified by email.
  • Competition ends midnight 14th March 2014
  • What are you waiting for?  Start commenting!

Bon appetite,

Cherrie

Lots of Pizza eating during the Melbourne Pizza Festival 2013

As I mentioned in my previous post, the Melbourne Pizza Festival is on right now.  For more information, read about it here.

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I was fortunate enough to have been invited to attend a couple of events.  I was also honoured to have met the Pizza Festival Director, Matteo Rubbettino.  Matteo created this festival because he wanted Australians to experience the variations of pizzas from different regions and to showcase the pizza makers that create their pizzas with passion and skill.

I attended my first event at Feldman’s in Fitzroy where Chef Andrea Caroli, works his magic on creating delectable pizzas.  Along with Jason Pitt looking after us, my pizza experience at Feldman’s was a memorable one.

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Hubby and I enjoyed 2 pizza’s  at Feldman’s.  One was the Bocconcini,  gorgonzola, semi dried figs, prosciutto.  This pizza is one of their more popular ones.  The sweetness of the figs counteracts the saltiness of the prosciutto and gorgonzola.  It was fantastic.

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Also tried the Tomato, fior di latte, italian sausage, mushroom, smoked scarmoza.  I’ve never had fior di latte (mozzarella made from cow) or scarmoza cheese before, so I had to try this one.  It, too was tasty.  I’m glad we made the right choices.

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Our second Pizza festival event was at Za-Za’s in Richmond.  Za-Za’s is a trattoria in true casalinga style: warm and welcoming, expressive and passionate, with plentiful food and excellent coffee.  The service is friendly and personal.  Morena Miceli likes to make sure her customers are well fed and happy when they leave.  This time hubby and I decided to take the kiddies along as they too, love pizza and we knew they would enjoy the true taste of pizza served at Za-Za’s.  And, of course, they did.

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We tried The Bufalina Pizza, which  has Italian tomato salsa, local buffalo mozzarella by Giorgio Linguanti of That’s Amore Cheese, basil & E.V.O Oil  It was light and fresh.  There was plenty of sauce and cheese.

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We also tried the Pucinella Pizza, which was amazing.  It is half Margherita & half Calzone filled with leg ham &  Fior di Latte.  The ham in the calzone was amazing and full of flavour.

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I’m glad we attended events of the Pizza Festival.  It gave us the opportunity to try authentic pizzas at amazing restaurants.

If you want to attend events, you still have time.  The festival will come to a close this Sunday 30th June 2013 where a closing event will be held.  You can purchase tickets to attend.  It’s $25 for all-you-can-eat pizza.  Now that’s a deal!  Check out their website here to find out how to get your hands on these tickets.

I attended the 2 events courtesy of Kathryn from Keepleft PR and Matteo of Pizza Festival.

Buon Appetito,

Cherrie