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Jaggery and fennel bacon butty
Makes 4 Starters and mains
Ingredients
- 500g pork belly slices
- 1tsp Kashmiri chilli powder
- ½tsp smoked paprika
- ½tsp black pepper
- 25g jaggery, grated
- 2tbsp tamarind sauce
- 4 soft rolls, to serve
For the brine
- 3tbsp fennel seeds
- 1tsp chilli flakes
- 35g salt
- 35g sugar
- 2tsp coriander seeds
- 1tsp garlic powder
Method
Start at least 1 day before serving.
The day (or up to 48 hours) before, brine the pork. Bring 500ml cold water to a simmer in a large pan, then add the fennel seeds, chilli flakes, salt and sugar. Stir until dissolved, turn off the heat, add the coriander and garlic powder and allow to cool.
Put the pork slices in a nonmetallic dish, pour the cooled brine over, cover and put in the fridge for 24-48 hours. When ready to cook, strain the pork and discard the brine. Preheat the oven to 170C/ 150C F/Gas 3.
In a bowl, mix together the chilli powder, paprika, black pepper, jaggery and tamarind sauce. Use the mixture to coat the pork before putting into an ovenproof dish. Add 150ml water, cover the dish with foil and cook for 2 hours until soft. For the final 15 minutes, remove the foil and turn the temperature up to 220C/200C F/Gas 6 to caramelise the pork.
To serve, shred the pork with a fork before stuffing into soft rolls.
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