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.

Fifi's-northern-thai-pork-belly

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.

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Written by michelle picker

February 24, 2015 at 5:49 am

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