Pork belly fritters with caramelised pineapple - delicious. magazine

Ingredients

• 1kg British free-range boneless pork belly, skin removed, leaving as much fat as possible
• 330ml light lager (we like Asahi)
• 2 garlic cloves, crushed
• 1/2 tsp paprika (not smoked)
• 50g fresh coriander, finely chopped, plus extra sprigs to serve (optional)
• Plain flour for dusting
• 2 medium free-range eggs, lightly beaten
• 100g panko breadcrumbs
• 1 litre vegetable oil for frying
• 2 limes, cut into wedges, to serve
• For the pineapple chutney
• 3 tbsp vegetable oil
• 1 cinnamon stick
• 15g fresh curry leaves (or 1/2 x 2g jar dried curry leaves)
• 5 green cardamom pods, bashed with a rolling pin
• 2 red chillies, finely chopped
• 150g caster sugar
• 1 red onion, finely diced
• 1 small-medium pineapple, peeled, cored and chopped into rough 1cm chunks (500g prepared flesh)
• Finely grated zest and juice
• 1 plump lime
• You’ll also need
• Digital thermometer