food for thought

by michelle

pork belly curry

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My good friend Fifi cooked this Northern Thai pork belly curry which was every bit as delicious as it looks. Below is the recipe she gave me.


Remove the rind from 1kg (2¼ lb) of pork belly, score it and make sure it’s dry. Season with salt and roast on high heat until you have perfect crackling. Meanwhile cut the meat into 2cm (¾”) cubes and marinate with sweet soy for 10 minutes. Soak 120g (¼ lb) of tamarind in hot water. Heat some oil in a heavy saucepan then add 5 tablespoons of Thai red curry paste (Fifi favours Valcom brand) and 1 teaspoon of turmeric. Fry until fragrant then add the meat and fry for 5 minutes or until the colour of the meat changes. Now add 1 tablespoon of grated palm sugar, some fish sauce and tamarind water, adjusting the sweet and sour flavours to taste. Cut a 6cm (2¼”) piece of ginger into matchsticks and add to the pan with ⅔ of a cup of pickled garlic cloves (available at asian groceries) and 12 whole peeled red shallots. Cover and simmer for 1 hour or until tender. Break the pork crackling into pieces and scatter over the curry then garnish with 4 tablespoons of chopped peanuts and fresh coriander (cilantro). Serve with rice.


Written by michelle picker

February 24, 2015 at 5:49 am

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