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Tandoori Style Crispy Pork

It’s hard to find anyone who could resist the crunchy-salty-spicy crackling and tender meat of this delicious recipe. It champions the art of long, slow cooking so it’s hassle-free, leaving you to make the most of the day without having to be in the kitchen.

Serves

4

The star of the show

Gluten free
Shemins Tandoori Spice Blend
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Shemin's Tandoori

Shemin’s Tandoori Spice Blend is a bold, fragrant mix of spices with a warming heat and real depth of flavour. Earthy and aromatic, it brings a rich, authentic tandoori taste to meat and vegetables. Perfect for adding colour and flavour to everyday cooking.

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Ingredients

How to make Tandoori Style Crispy Pork

  1. Remove the pork from the fridge about an hour before you’re ready to cook. Preheat oven to 240°C.
  2. Rub the ginger, garlic and 2 tbsp of Shemin’s Tandoori Spice Blend into the underside meat of the belly pork, making sure you don’t get any on the skin.
  3. Place the pork in a large roasting tin, skin-side up, and pat the skin dry with a kitchen towel. Then rub with 1 tbsp Shemin’s Tandoori Spice Blend and sea salt, making sure it gets well into the grooves of the scored skin.
  4. Roast the pork for 20-30 minutes, until the skin starts to puff up and looks like it’s about to crackle. Then turn the oven down to 140°C and cook the pork, uncovered for 5 hours until the meat is tender and falling apart.
  5. After 5 hours, turn the heat right back up to 240°C and cook for a final 30 minutes until the skin has crackled properly.
  6. Serve with your favourite potatoes and greens.

Tips

TIP: For the best crackling buy good quality pork. Leave the pork uncovered in the bottom of the fridge (on a tray to catch any juices and away from food to be served uncooked) for up to 24 hours. This will help dry out the skin, which helps it turn into better crackling.

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tik Verified curry lover

WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

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Congratulations on the arrival of baby Sebastian:)

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tik Verified curry lover

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tik Verified curry lover

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Congrats on the birth of lovely Sebastian

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tik Verified curry lover

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tik Verified curry lover

This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

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tik Verified curry lover

Love your various spice mixes, unfortunately my local supplier has stopped stocking your products, so having to order online Website and ordering was easy

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