Garam Masala Pork Belly with Apple Frisée Salad and Tamarind Gastrique

Photo by Andrea Behrends

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6 servings

  • ¾ cup light brown sugar
  • 4 tablespoons garam masala
  • 4 tablespoons kosher salt
  • 2 teaspoons fresh black pepper
  • 2-pound pork belly
  • Apple-frisée salad (recipe follows)
  • Tamarind gastrique (recipe follows)
  • Apple-Frisée Salad
  • ¼ cup yogurt
  • ½ teaspoon honey
  • Coarse salt and ground pepper
  • Pinch star anise powder
  • 1 large head frisée, cut into bite-size pieces
  • 1 teaspoon mint, chiffonade
  • 1 apple, such as Honeycrisp, Pink Lady, or Gala, cored and thinly sliced
  • Tamarind Gastrique
  • 3 tablespoons sugar
  • 1 tablespoon Sherry wine vinegar
  • 1 cup tamarind juice
  • 1½ cup low-salt chicken broth

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.
  • From Chef Maneet Chauhan of Chauhan Ale and Masala House, Nashville, TN

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