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

Kulinarya Cooking Club June 2012: Tapsilog. Breakfast of Champions.

This month’s theme for our Kulinarya Cooking Club is “Only in the Philippines”. Tina from Pinay in Texas Cooking Corner and I are hosting this month and we wanted to focus on unique dishes that can only be found in the Philippines.

Being a Filipina, I love my rice. Growing up, it would be normal for me to have rice three meals in a day. So I thought it natural for me to chose a rice dish for the theme.

I love rice for breakfast. To make a complete meal, add egg and a meat.

What makes this dish unique to the Philippines is the name. Tapsilog. Filipinos like to abbreviate or replace words with acronyms. Tapsilog comprises of Tapa (Tap) sinangag (si) and itlog (log).

Tapa is cured beef. It’s beef that’s been marinated overnight and in some cases, dried then fried. I like my tapa not dried as it can get tough and chewy when not done right. I left out the drying step.

Sinangag is garlic rice. I love it. It’s rice that has been fried with lots of garlic.

Itlog is egg. An oozy, runny egg is essential for this dish.

Recipe:

For the tapa:

  • 700g thinly sliced beef tenderloin. I used sizzling steak
  • 1/2 cup vinegar
  • 3tbs soy sauce
  • 1tbs mushroom or dark soy sauce
  • Pinch salt

Marinate the beef with the rest of the ingredients. Leave overnight or at least 4 hours.

To cook: in a large frying place the beef and marinade in. Let the beef simmer in the marinade until it dries out. Add some vegetable oil to the pan and gently fry until slightly browned and cooked through,

For the sinangag:

  • 3cups of uncooked rice
  • 1bulb of garlic, peeled and roughly chopped
  • Pinch salt

To cook: cook the rice by absorption method. When cooked set aside to cool a bit. You can also use left over rice from the day before. When ready, add a little vegetable oil in a wok and gently fry the garlic till lightly browned. Add the rice and mix thoroughly and add the salt. Turn the heat to low and leave the rice to fry a little and for the garlic to infuse through. Mix every couple of minutes.

Fry the egg to your liking.

Bon appetite,

Cherrie