Pork belly fritters with caramelised pineapple

Method

1. For the chutney: put the oil in a medium pan over a medium heat, then add the cinnamon, curry leaves, cardamom and chillies. Fry until the curry leaves look crisp. Add the sugar and 125ml water, then heat without bubbling until the sugar has dissolved. Bring to a simmer and bubble for 1-2 minutes, then add the onion and pineapple with a large pinch of salt and simmer, stirring often, for 20 minutes until the pineapple looks caramelised and the juice is syrupy. Stir in the lime zest and juice, then transfer to an airtight container, leave to cool, then cover and chill for up to 1 week.
2. For the fritters: heat the oven to 130°C fan/gas 2. Dry the pork belly with kitchen paper, then sprinkle well all over with salt. Put in a roasting tin fat-side down (where the skin used to be) and pour in the lager. Carefully cover the tin with foil, scrunching the edges tightly to make it airtight. Cook for 5-6 hours, flipping the belly halfway through, until the meat is soft and the fat is melting.
3. Turn the oven up to 180°C fan/gas 6. Uncover and roast the meat for 25-30 minutes until the fat and the edges are crispy and the liquid has mostly evaporated. Transfer all the meat and juices from the tray into a mixing bowl. Break the meat up a bit, stir in the garlic and paprika, then cover with a plate and leave to cool (this is important or the meat will dry out when you shred it).
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4. Once the meat is cool, break it up a little more and transfer with all the juices to a food processor. Pulse until the meat is finely minced and will hold together when you press it. Briefly pulse in the 50g coriander, then divide into 13 oval patties and lay out on a lined baking tray. Chill for at least 30 minutes to firm up.
5. Once ready to cook, slide the baking paper, with the patties still on it, off the tray. Put some flour on a plate, the beaten eggs in a shallow bowl and the breadcrumbs on another plate. Season the flour and eggs with a little salt. Dip each patty into the flour, then into the egg, shaking off the excess each time, then finally roll it in the breadcrumbs, patting them on. Put the coated patties on the unlined baking tray.
6. Heat the oven to its lowest setting, put the oil in a large sauté pan or saucepan and heat until it reaches 170-180°C degrees when tested with a digital thermometer. Fry the fritters 4-5 at a time for 4-5 minutes, turning once, or until deep golden. Drain on a plate lined with kitchen paper and keep them warm in the oven while you fry the rest.
7. Serve the fritters with the pineapple chutney, scattered with coriander (if you like) and with lime wedges for squeezing.