Garam Masala Pork Belly with Apple Frisée Salad and Tamarind Gastrique

steps

Pork Belly

1. Combine brown sugar, garam masala, salt, and pepper. Rub spice mixture liberally over pork belly and let sit at least 1 hour (for best results, leave covered in refrigerator overnight).
2. Place pork belly on a rack in an oven set to the lowest setting for 3–4 hours. (Note: if belly starts to caramelize place a small amount of water in the bottom of the sheet pan and cover with foil.) Cool and portion. Reheat before serving.
3. Serve over apple-frisée salad drizzled with tamarind gastrique.

Apple-Frisée Salad

1. In a small bowl, whisk together yogurt and honey. Season with salt, pepper, and star anise powder.
2. In a large bowl, toss frisée, mint, and apple with enough dressing to coat. Season with salt and pepper and serve immediately.

Tamarind Gastrique

1. Place sugar in a heavy saucepan set over medium-high heat. Heat until sugar begins to melt. Stir until sugar completely dissolves, then cook without stirring until deep golden in color, about 5 minutes.
2. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute.
3. Add tamarind juice; boil until mixture begins to thicken, about 5 minutes.
4. Add broth and boil until gastrique coats the back of a spoon and is reduced to about ½ cup, about 15 minutes.