Aloo Dum & Pork Belly, Dal
Rosdip created this dish for MasterChef UK ™ Series 22. A four-part plate drawn from his Nepalese heritage pairs spiced nigella-seed aloo dum and cumin-scented carrot pilau with timur-peppered, slow-braised pork belly and a creamy black-eyed bean dal perfumed with jimbu. Anna Haugh praised the pork's sweet, fizzing timur liveliness and its sticky browning, while Grace Dent called the unique jimbu dal excellent. It won Rosdip a white apron in Heat 1.
- Time: 165 min
Source: Relaxed Recipes
Ingredients
- FOR THE TIMUR PORK BELLY
- timur peppercorns, toasted then ground
- pork belly, skin off, cut into 1.5-inch cubes
- ground cumin
- ground coriander
- turmeric
- red chilli powder, to taste
- garlic cloves, grated
- ginger, grated
- salt, plus more to taste
- vegetable oil
- honey or jaggery, for the sticky glaze
- FOR THE ALOO DUM
- nigella seeds , whole
- cumin seeds, whole
- medium onion, finely chopped
- large ripe tomatoes, blended
- waxy potatoes, peeled, cut into 1-inch cubes and parboiled
- Salt, to taste
- Small handful fresh coriander, chopped, to finish
- FOR THE CARROT PILAU RICE
- basmati rice, rinsed and soaked 20 minutes
- ghee or oil
- cumin seeds
- bay leaf
- large carrot, finely diced
- water or light stock
- salt
- FOR THE JIMBU DAL
- dried black-eyed beans, soaked overnight
- cumin seeds, for the tempering
- garlic cloves, sliced
- dried red chilli, optional
- jimbu
- EQUIPMENT
- Heavy-based saucepan or kadai
- Large lidded pan or casserole
- Medium saucepan with a tight lid
- Small pan or tadka ladle
- Pestle and mortar or spice grinder