• 8 dried chillies
• 3 lemongrass stalks, chopped
• 5cm-knob ginger, finely chopped
• 2-3 shallots, finely chopped
• 10 large garlic cloves (about ½ cup)
• 1 tbsp (15ml) shrimp paste
• 1 tbsp (15ml) coriander seeds
• 1 tbsp (15ml) cumin seeds
• 1 tsp (5ml) fenugreek
• ½ tsp (3ml) ground cloves
• ½ tsp (3ml) ground cinnamon
• 1 tbsp (15ml) turmeric powder
• 1kg pork belly, skin scored
• 1 batch curry paste
• 5 pieces pickled ginger
• 10cm-knob ginger, finely sliced
• 23 cups (500-750 ml) chicken stock
• 3 tbsp (45ml) palm sugar, or light brown sugar
• 1 tbsp (15m) sweet Indonesian soy sauce
• ¼ cup (60ml) tamarind concentrate
- To make the curry paste, soak dried chillies in ½ cup (125ml) boiling water for 20 minutes. Drain, reserving the soaking water.
- Toast the coriander, cumin, fenugreek, cinnamon and cloves for about 1 minute.
- Blend all of the paste ingredients, along with the chillies and toasted spices to form a paste – add some of the water from soaking the chillies if it’s too dry.
- Coat the pork well with the curry paste, and place in a roasting pan.
- Toss both gingers around pork.
- Mix 2 cups chicken stock, sweet Indonesian soy and tamarind concentrate together, and pour over pork.
- Cover with foil, and roast in a preheated 160ºC oven for 3 hours, until the pork is tender. Add extra chicken stock should you need more liquid during the roasting process.