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Anna Friel's Balinese pork stew
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Total Time:
2 hours 40 minutes
Recreate a flavorful Balinese stew with yellow curry paste for a fragrant and vibrant kick. Serve on a banana leaf for a stunning presentation.
Ingredients:
  • 2 limes
  • coconut oil
  • 750 g skinless boneless higher-welfare pork belly cut into finger-length strips
  • 750 g higher-welfare pork belly ribs halved
  • olive oil
  • 300 g Chinese long beans or green beans
  • 300 g pattypan squash
  • ½ a Chinese cabbage
  • 4 lime leaves
  • 2 x 400 g tins of light coconut milk
  • 500 g jasmine rice
  • 4 limes
  • 20 g fresh turmeric
  • 80 g galangal or ginger
  • 400 g small Thai shallots
  • 1 bulb of garlic
  • 2 fresh red bird's-eye chillies
  • 3 fresh red chillies
  • 5 candlenuts or macadamia nuts
  • 1 tablespoon each of black and white peppercorns
  • 50 g palm sugar
  • 1 teaspoon shrimp paste
  • 3 small Thai shallots
  • 2 fresh bird's-eye chillies
  • 3 kaffir lime leaves
  • 2 sticks lemongrass
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4. Make the paste by slicing the turmeric and galangal, then toasting them in a dry pan until fragrant. Add sliced shallots, garlic, chopped chillies, nuts, crushed peppercorns, and a pinch of salt in a mortar. Pound everything together until paste forms. Reserve half for later. Spread the remaining paste in a roasting tray, add meat, and rub in the flavors. Roast covered for 2 hours until browned. Add beans, squash, cabbage, lime leaves, reserved paste, and coconut milk to the tray. Simmer until veggies are tender. Cook rice as per packet instructions. Make sambal by slicing shallots, chillies, and lime leaves, then mixing with lemongrass, lime juice, and coconut oil. Season and serve with rice and curry, and lime wedges on the side.

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