Twice Cooked Red Masala Pork Belly & Roast Potatoes

Ingredients


  • 2kg pork belly piece only skin removed/cut into blocks of serving portions as required (mains 7cmx10cm)
  • 1 Jar Goan Cuisine Tandoori Paste
  • 2 cans crushed tomato
  • 1½ cup cooking oil of your preference
  • 1.5 kg Delaware potatoes peeled/cut in half and boiled until just cooked through
  • 2 cups yoghurt

Method


For Pork

Simmer pork belly pieces in water in large stock pot until tender (a knife should glide through without resistance). This should take about 2 hours. Keep checking it after the first hour.

Lift out pork pieces and place in large bowl.

Combine 2/3 of the jar of GC Tandoori Paste with 3/4 cup oil 1 cup water and 2 teaspoons salt.

Mix through pieces of pork belly and allow to marinate overnight in fridge.

Pre-heat oven to 180 degrees and brush oven rack with oil.

Lift pork pieces from marinade and place on oven rack (RESERVE MARINADE).

Place baking tray directly underneath with 2 cms water.

Bake pork for 30 minutes until surface is sealed and sizzling.

During baking check to make sure water has not evaporated, top up from the corner of the tray with water bottle.

For Red masala sauce

Place marinade from pork in small pot with tomatoes and simmer-add water if too thick-season with salt and brown sugar if required.

Add julienned fresh chilli if higher heat level is preferred.

While plating up, pour sauce over each piece of pork.

For potatoes

Combine 1/3 of GC Tandoori paste, yoghurt, ½ cup oil and 1 teaspoon salt and fold through potatoes.

Bake at 200 for 20-30 minutes until spiced yoghurt coating is well sizzling.

Serving Suggestions


Serve Red Masala Pork Belly & Roast Potatoes with GC  Chilli and Lime Sambal and a soft goat cheese and chopped mint smash- Sensational!

Chilli and Lime Coconut Snake Beans

Ingredients


  • 1 kg snake beans washed and finely sliced
  • ½ a jar Goan Cuisine Chilli and Lime Sambal
  • 1 can coconut milk
  • 2 cups fresh frozen shredded coconut defrosted
  • ½ cup cooking oil of your preference
  • 2x large brown onions fine diced
  • 1x large red capsicum
  • Salt to taste

Method


Brown onions in hot oil in heavy broad based deep pan

Add beans and capsicum and cook for 5 minutes stirring often

Fold through shredded coconut, coconut milk and GC Chilli and Lime Sambal and simmer for 10 minutes on low covered. (If there is no liquid ½ cup water so it does not stick)

Season with salt

Serving Suggestions


Serve as a side salad warm or cold or a one bowl meal with glass noodles.

Variation: Brown 500 grams pork mince in oil and proceed with recipe above adding onions etc. Excellent filling for sliders.

Chicken Fillings

Chicken and Goan Cuisine Spiced Mango Chutney


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Rocket
  • Swiss cheese sliced
  • Red onion sliced
  • Tomato sliced
  • GC Spicy Mango Chutney

Chicken and Goan Cuisine Tamarind Chutney


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Cos lettuce
  • Cheddar sliced
  • Carrot and beetroot grated
  • GC Tamarind Chutney

Chicken and Goan Cuisine Cucumber Achar


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • English spinach
  • Cucumber sliced
  • Red onion sliced
  • Yoghurt and fresh mint puree
  • GC Cucumber Achar

Chicken and Goan Cuisine Green Chilli Jam


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Mixed lettuce
  • Tomato sliced
  • Blanched and julienned snow-peas
  • ’Green

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Chicken and Goan Cuisine Chilli and Lime Sambal


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Kale washed drained julienned
  • Carrot julienne
  • Chinese Cabbage shredded
  • GC Chilli and Lime Sambal (1 tblespoon) folded through small tub Sour Cream

Chicken and Goan Cuisine Tomato Kasaundi


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Chic peas cooked
  • Fresh Coriander washed chopped
  • Spring Onion sliced
  • GC Tomato Kasaundi

Fish Burgers

Filling One

Grilled white Fish 120gm portion

Butter Lettuce

Tomato Sliced

Goan Cuisine Green Chilli Jam mayo ( 250 gm good quality mayonnaise blended with 4 tablespoon Green Chilli Jam)

Filling Two

Grilled Salmon 120 gm portion

Sunflower sprouts

Grape tomatoes

Chilli and Lime Mayonnaise ( 4 tablespoons Goan Cuisine Chilli and Lime Sambal blended  with good quality mayonnaise)

Filling Three

Grilled squid/octopus

Cos lettuce

Cucumber ribbons

Spring Onion julienne

Goan Cuisine Cucumber Achar