Slow-Cooked Pork with Sweet Potatoes, Tomatoes, Basil and Chillies

Name: Slow-Cooked Pork with Sweet Potatoes, Tomatoes, Basil and Chillies
Yield: Serves 4
Ingredients: 2 garlic cloves, crushed; Coarse salt and freshly ground black pepper; ½ teaspoon cumin seeds, toasted briefly in a dry frying pan; 900 g (2 lb) pork belly, rind and bone removed; 2 tablespoons ketjap manis (Indonesian soy sauce); 2 white-fleshed sweet potatoes, peeled and cut into 2.5cm (1in) dice; 4 orange-fleshed sweet potatoes, peeled and cut into 2.5cm (1 in) dice; 160 ml (5½ fl oz) olive oil; 10 basil leaves, chopped; 2 red chillies, deseeded and thinly sliced; 2 tablespoons mirin (Japanese sweet rice wine); 90 ml (3 fl oz) grapeseed oil; 6 plum tomatoes, cut lengthways in half; 100 ml (3½ fl oz) chicken stock

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Sweet potatoes go very well with tomatoes and spices, while slow-cooking the pork gives it a wonderful texture and helps it retain its natural juices.

Ingredients

900 g (2 lb) pork belly, rind and bone removed
½ teaspoon cumin seeds

Main course

Method

Cut the pork into 4 pieces, season with salt and pepper and place in an ovenproof dish. In a blender, blitz together the cumin seeds, half the garlic and 100ml (3½ fl oz) of the olive oil. Pour this mixture over the pork, cover with foil and leave in the fridge overnight to marinate.

The next day, preheat the oven to