Mud Crab in Mango and Tamarind Sambal by Adam Liaw
"A mud crab in mango and tamarind sambal might not sound like an Australian dish, but its ingredient...
Serves 10 with sides and rice
2.5 kg cubed pork belly
25 ml vegetable oil
17 g salt
8 g turmeric powder
400 g Xacuti spice paste
600 g chopped onion
250 g fresh tomato puree
65 g pork skin (optional)
Heat oil in a pan, add onion and cook until it starts to brown. Add pork cubes, turmeric and spice paste and cook at a medium heat until the pork starts to shrink and leaves fat in the pan.
Add tomato puree and simmer until it is mixed with the spices.
Cover the meat with water or stock and cook until tender.
Pre-heat oven to 180C. Score the pork skin, cut into small squares and place on a roasting tray in the oven. After 20 minutes, turn the heat down to 160C and cook for a further 35-40 minutes. Drain fat.
Serve curry in a bowl, topped with crunchy pork scratchings.
Recipe provided by Indu Dining