Tikka Masala Pork Belly Burnt Ends (in tamarind glaze)

Simcan · March 2018

I decided to try something a bit different this weekend.

Used the Malcolm Reed method, but inspired by chicken tikka masala.

So, dry brined the belly, and then tossed in made-up rub with the following (measurements approximate): 4 tsp turmeric, 2 tsp each curry, ground coriander, ground cumin, and 1 tsp ground fenugreek. Here is what they looked like:

Image: https://us.v-cdn.net/5017260/uploads/editor/9u/5t4r3v465oo2.jpeg

Then onto the Egg at 250 with wild cherry for smoke for a couple of hours:

Image: https://us.v-cdn.net/5017260/uploads/editor/be/2mdy6nwzhtxr.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/dn/jlt28fh3gzen.jpeg

Then into the pan with butter and brown sugar, covered and back on for a couple of hours, then glazed with tamarind chutney (sweet/sour/tart), and here is the end result:

Image: https://us.v-cdn.net/5017260/uploads/editor/vh/ci0dngx6rrxq.jpeg

Overall, a fun cook, great texture and very delicious with tons of flavour. Unfortunately, it was just too sweet to be a true success. I would do something like it but definitely no brown sugar!

Legume · March 2018

Wow! Cool idea.

caliking · March 2018

Shazam! I like the way you think

If I may make a suggestion, for the next round, try 1tsp turmeric and 1/2 tsp fenugreek?

Turmeric usually plays a supporting role and so is used less than say coriander or cumin. Fenugreek is more like a cameo... Used sparingly.

And I love the idea of the tamarind chutney glaze.

YukonRon · March 2018

This is an awesome thread, thanks for posting, I have learned so much

Simcan · March 2018

Thanks, it is fun to experiment. I do not regret it. @caliking appreciate the input. Agreed on the turmeric, I use it in the real thing more for the colour than anything else and as for the fenugreek I certainly stayed (I won’t say erred since it did not overpower) on the smaller side of my approximate tsp. But it was barely there in the end result.

I will do something similar at some point soon but the main difference would be to cut down on the sweet considerably and instead of glazing have the tamarind chutney as a sauce/dipping option rather than a glaze. I use the same product as a glaze on wings with Raging River DP rub and it is amazing, but too sweet with this one.

I also think I will try something similar next time with chicken wings or thighs rather than pork belly. Not because I won’t do the belly again, to be clear. Cheers!

The Cen-Tex Smoker · March 2018

caliking said:

Shazam! I like the way you think

If I may make a suggestion, for the next round, try 1tsp turmeric and 1/2 tsp fenugreek?

Turmeric usually plays a supporting role and so is used less than say coriander or cumin. Fenugreek is more like a cameo... Used sparingly.

And I love the idea of the tamarind chutney glaze.

What the hell do you know?

caliking · March 2018

@simcan, I think the sugar in the chutney plus the added brown sugar likely made it too sweet. Nixing the brown sugar, or using tamarind concentrate (look for Tamicon in the Indian stores), will likely help.

I still dig this idea though. Nice out-of-the-box cook.

caliking · March 2018

The Cen-Tex Smoker said:

caliking said:

Shazam! I like the way you think

If I may make a suggestion, for the next round, try 1tsp turmeric and 1/2 tsp fenugreek?

Turmeric usually plays a supporting role and so is used less than say coriander or cumin. Fenugreek is more like a cameo... Used sparingly.

And I love the idea of the tamarind chutney glaze.

What the hell do you know?

Just spitballing a bit

Tikka Masala Pork Belly Burnt Ends (in tamarind glaze)

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