Crisp Pork with Tamarind Hot Sauce Recipe

Name: Crisp Pork with Tamarind Hot Sauce Recipe
Total time: 70 min
Ingredients: 500 gm boneless pork belly, skin scored; 2 tsp dried shrimp; 1 tbsp peanut oil; 35 gm (¼ cup) roasted peanuts; 2 tbsp lime juice; 2 tsp each finely grated palm sugar and fish sauce; 1 banana blossom (see note), trimmed, outer leaves removed, pale white part thinly shaved on a mandolin; 100 gm green papaya, cut into julienne; ½ cup small soft herbs, loosely packed; 24 betel leaves; Tamarind hot sauce; 2 tbsp hot sauce (we used Cholula); 1½ tbsp tamarind paste; 3 tsp finely grated ginger; 90 gm (¼ cup) honey

www.gourmettraveller.com.au

Gourmet Traveller's recipe for crisp pork with tamarind hot sauce on betel leaves. If you're looking for a summery party snack, these betel leaves topped with spicy crisp pork is the tropical recipe...

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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Ingredients

500 gm boneless pork belly, skin scored
2 tsp dried shrimp
1 tbsp peanut oil
35 gm (¼ cup) roasted peanuts
2 tbsp lime juice
2 tsp each finely grated palm sugar and fish sauce
1 banana blossom (see note), trimmed, outer leaves removed, pale white part thinly shaved on a mandolin
100 gm green papaya, cut into julienne
½ cup small soft herbs, loosely packed
24 betel leaves
Tamarind hot sauce
2 tbsp hot sauce (we used Cholula)
1½ tbsp tamarind paste
3 tsp finely grated ginger
90 gm (¼ cup) honey