Angie's Recipes . Taste Of Home: Thai Pork Belly Curry

Wednesday, July 24, 2024

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.