Thai Pork Belly Curry

This distinctive Thai red curry, adapted from taste, with fall-apart tender pork belly and broccolini is a pure food heaven. The combination of the melting texture of slow-roasted meat and the richness and creaminess of red curry sauce is absolutely irresistible. You can substitute red curry paste with green or yellow curry paste here. Use other vegetables, like green beans, spinach or sugar peas if you like. I don't have any kaffir lime leaves left, so I just used some lime wedges to add that typical Thai citrus flavour to the curry.

1-1.2 kg Pork belly
2 tsp Sea salt
Freshly milled black pepper
1 tbsp Lard or tallow
2 tbsp Thai red curry paste
200 ml Coconut milk
250 g Broccolini
2 tsp Fish sauce
1 Lime, cut into wedges
Fresh coriander, to serve

Preheat oven to 150C/300F. Use a sharp knife to score the pork skin in a crisscross pattern. Pat dry with paper towel. Rub the salt and black pepper into the skin.
Transfer the pork to a roasting tray or casserole dish and roast for 1 hour 30 minutes. Increase heat to 230C/450F. Roast for a further 15-30 minutes or until the skin is crisp. Set aside for 10 minutes to cool slightly before transferring to the fridge for 30 minutes or overnight to chill. Cut the pork belly into 4cm pieces.
Heat the lard in a large frying pan over medium-high heat. Add curry paste. Cook, stirring, for 30 seconds or until aromatic. Stir in coconut milk, broccolini, and fish sauce. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes or until thickened. Add pork belly and gently toss until well combined and warmed through. Serve with lime wedges and coriander.

18 comments:

DEZMOND 24/7/24 14:06: Nice colour combo in the plate.
Brian's Home Blog 24/7/24 15:10: WOW, that sure has to be all kinds of good!
Pam 24/7/24 19:24: Yum. This one has me drooling.
Recetas al instante 24/7/24 20:40: You are making me hungry.
Looks yummy.
The lemon Loaf is so good.
Try to make it and let me know .
eileeninmd 24/7/24 21:08: Looks yummy! Thanks for sharing!
Take care, have a great day!
Anne in the kitchen 24/7/24 21:17: This looks delicious!
Eva Taylor 24/7/24 21:44: I don't cook pork belly at home, it's just too rich so we save it for when we go out for a craving. Your recipe looks fantastic. We only recently started using red curry and we love it.
savorthebest 24/7/24 22:57: That looks wonderful.
Cooking Julia 24/7/24 23:14: That dish looks great indeed!
roentare 24/7/24 23:56: This will taste good
tigerfish 25/7/24 00:13: Give me the entire dish and I will finish them all!
Christine 25/7/24 00:17: Yummy
Mbul Kecil 25/7/24 02:08: I don't eat pork....but your presentation is nice and very festive ^____^
Citu 25/7/24 03:36: Se ve muy rico. Gracias por la receta. Te mando un beso.
Margaret D 25/7/24 07:14: Yummy Angie.
My name is Erika. 25/7/24 13:14: Pork belly is delicious. I bet this was a wonderful curry!
David 26/7/24 16:24: Angie, This is a very attractive dish! I can't eat the greens but I'd love that curried and roasted pork belly! Take Care, Big Daddy Dave
Anonymous 6/8/24 01:00: This is yet another reminder for me to make a batch of homemade red curry paste! I’ve got a backlog of recipes that call for it, and I can’t wait to make them… especially this pork belly dish. David (C & L)