This recipe is just part of our Pork Belly recipe that we filmed at Mozaic Restaurant in Ubud at our Bali Foodie Feast in 2018.
I have to say, this is completely amazing on it's own merits. I will be doubling the batch (which will then take longer) and using it as a relish for meat and fish or even on a good ole cheese sanger. I am always amazed when I recreate one of these recipes from Chris Salans. He is a flavour genius and I love all of his food!
Thanks Chris...let's swap recipes again...or you can just keep giving them to me if that doesn't work for you!
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Need
- 15 Grams butter BUY
- 8-10 curry leaves fresh or frozen
- 1 Tablespoon curry powder
- 250 Grams brown onion white, peeled and thickly sliced
- 20 Grams Inca berries
- Generous Pinches pink salt flakes BUY
- 1 Teaspoon white pepper
Do
- 1
Place all ingredients except Inca berries and seasoning into the Thermomix bowl and cook for 30 min/Varoma/Reverse/speed 1/MC off.
- 2
Add the Inca berries (or raisins) and cook for a further 15-20 min/Varoma/Reverse/speed 1/MC on. Add seasoning to taste and store in sterlised jar in the fridge until use.
More
Serve as a relish on anything you fancy. I totally LOVED this recipe, it is part of our Pork Belly recipe from Mozaic Restaurant Ubud.
