Pork Jowl with Tamarind and Garlic Spinach

Preheat the oven to 200°C (400°F). Put the pork jowls in a deep roasting tray and roast for 30 minutes. 

While this is cooking, add 2.5 litres (85 fl oz/10 cups) of water with the rest of the ingredients to a stockpot and boil for 20 minutes to create a quick stock. Once the pork is cooked, pour the stock over and cover the tray with foil. Reduce the heat to 150°C (300°F) and roast for another 1.5 hours. 

For the garlic spinach, in a small saucepan over a low heat add the sliced garlic to the oil and heat to around 60°C (140°F). Cook for 15 minutes; don't colour the garlic in any way. Remove from the heat and set aside, letting the garlic infuse the oil. 

For the sambal, pulse everything together in a blender. 

Let the pork cool to room temperature (approximately 30 minutes) and slice it into 120 g (4½ oz) steaks. (You may need to remove some fat.) Place the pork cut side down in a large non-stick pan and bring to a medium heat. It should cook like bacon and caramelise beautifully. 

In the same pan, once the pork has cooked, add the spinach and sauté over a high heat. Pour over a touch of the garlic oil and season with the pepper. 

To serve, spread some sambal on each plate, place the pork on it and cover it completely with the sautéed garlic spinach and remaining garlic oil.