INGREDIENTS
Marinade
- 2 scallions
- ¼ onion
- 1 tsp ground cumin
- 2 tbsp Annato oil
- salt & pepper to taste
Filling
- 1kg pork belly with skin
- 3 scallions, finely chopped
- 2 cloves garlic, finely chopped
- 1tbsp ground cumin
- 500g cooked rice
- 300g pigeon peas
- salt & pepper to taste
METHOD
- Prepare the marinade by blending all ingredients in a food processor into a paste, add some water if necessary. Cut the meat into large pieces and massage the marinade into the flesh. Place in a pouch, seal and leave in the refrigerator overnight.
- Cook in sous vide at 85ºC for 16 hours. Then chill.
- In a small roasting tray assemble two sets of layers of meat, cooked rice and pigeon peas. Then another layer of meat and finally the skin.
- Preheat oven to 180ºC. Bake for 1½ to 2 hours or until the crackling is golden brown and crispy.
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