Ingredients

Salsa:
Red pepper – ½
Small red onion – ¼
Tomato - 1
Lime – 1 half (juiced)
Olive oil – 3tbsp
Garlic – ½ clove
Cucumber – 5cm chunks
Salt/Pepper - to taste
Corn on the cob with husk – 4
Quinoa – 1 heaped tbsp
Onion – 1 medium brown onion, finely chopped
Garlic – 3 cloves
Dried chipotle chilli – 1 tsp
Apple juice – 200ml
Olive oil – 4tbsp
Lemon thyme – ½ tsp
Pork belly – 300gm
Worcestershire sauce – 1tbsp
Ketchup – 2tbsp
Honey – 1tbsp
Red wine vinegar - 1tbsp
Salt/pepper – To taste
Vegetable oil – 2tbsp
HP sauce – 1tbsp
Tomato paste – 1tsp
Slice of orange – 1

Method

Preheat oven to 200°C
Place the pork belly on an oven dish, skin side up.
Rub with oil, season with salt and pepper and place in hot oven for 15-20 minutes.
In a dish, mix together all of the remaining ingredients for the glaze and pour over the pork belly.
Roll the belly in the glaze mixture to get an even coverage, then cover in foil and lower the temperature to 150°C.
You will need to turn the belly every 5 minutes, coating it well with the sauce each time.
Keep covered with the foil to avoid any drying.
Gently pull off the husk (leaves) from around the cob, making sure to keep it whole. With a sharp knife, cut off the corn from the cob and keep the leaves to one side.
In a pan, heat up the olive oil and add the onions, garlic, lemon thyme and finely chopped chipotle.
Cook by gently stirring until the onions get a light golden colour; at this stage add the corn and the apple juice.
Cover with a lid and cook on a low heat to gently simmer.
After 15 mins, keeping the ingredients in the pan, use a hand blender to pulp 3 or 4 times (only to start to break some corn and release some of the starch). Add the quinoa, mix well , cover with a lid and cook on a low heat for another 10 mins.
Pour the mix in a fresh bowl, then leave to cool down.
To shape the tamale:
Overlap the leaves to make 4 crosses on a work top.
Place equal amounts of the mix in the middle and then fold in the right side to the left, then the front up toward you, then the left to right and finally, the front down up.
Tighten the parcel neatly with a piece of string.
For the salsa:
Toss the cut vegetables in very little olive oil, season with salt and pepper then sear them on a very hot cast iron grill or barbecue to get nice black stripes.
Place in a blender, add the olive oil, salt, pepper, garlic and lime juice – blend until very fine.
To dress:
Place the tamale on the cast iron grill or barbecue to colour on both sides. Then switch off the heat and leave on the grill to let the inside of the tamale warm.
Cut the belly in four.
On each plate, place the tamale with a piece of pork belly and the sauce (in a jug). Cut off the top leaves of the tamale with scissors and serve.

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