Twice Cooked Pork Belly & Roast Potatoes


  • 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


For Pork

    1. 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.
    2. Lift out pork pieces and place in large bowl.
    3. Combine 2/3 of the jar of GC Tandoori Paste with 3/4 cup oil 1 cup water and 2 teaspoons salt.
    4. Mix through pieces of pork belly and allow to marinate overnight in fridge.
    5. Pre-heat oven to 180 degrees and brush oven rack with oil.

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

  1. Place baking tray directly underneath with 2 cms water.
  2. Bake pork for 30 minutes until surface is sealed and sizzling.
  3. 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

  1. Place marinade from pork in small pot with tomatoes and simmer-add water if too thick-season with salt and brown sugar if required.
  2. Add julienned fresh chilli if higher heat level is preferred.
  3. While plating up, pour sauce over each piece of pork.

For potatoes

  1. Combine 1/3 of GC Tandoori paste, yoghurt, ½ cup oil and 1 teaspoon salt and fold through potatoes.
  2. Bake at 200 for 20-30 minutes until spiced yoghurt coating is well sizzling.

Serving Suggestion

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