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Slow-roasted pork belly Thai curry recipe
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Prep Time:
10 minutes
Cook Time:
110 minutes
Total Time:
120 minutes
Tender pork in flavorful Thai red curry sauce - a delicious hit.
Ingredients:
  • 1kg piece pork belly
  • 4.80 gm sea salt
  • 18.40 gm vegetable oil
  • 42.00 gm gluten-free Thai red curry paste
  • 125ml (1/2 cup) coconut milk
  • 150g green beans, cut into 5cm pieces
  • 12.20 gm fish sauce, plus extra, to serve (optional)
  • 10.00 gm caster sugar, plus extra, to serve (optional)
  • 4 makrut lime leaves, thinly sliced
  • Fresh coriander, to serve
  • Thai basil leaves, to serve
  • Steamed rice, to serve
Instructions:
  • Preheat the oven to 150°C/130°C fan forced. Score the pork skin 1cm apart with a sharp knife, then pat dry with paper towel and rub salt into the skin.
  • Place the pork on a foil-lined roasting tray. Roast for 1 hour 30 minutes. Then increase the heat to 230°C/210°C fan forced and roast for another 10-15 minutes until the crackling is crisp. Allow it to cool for 10 minutes before chilling in the fridge for 30 minutes or overnight. Cut the pork belly into 4cm pieces.
  • In a wok or large frying pan over medium-high heat, heat oil. Add curry paste and cook for 30 seconds until aromatic. Stir in coconut milk, beans, fish sauce, and sugar; bring to a simmer. Reduce heat to low and simmer for 5 minutes until thickened. Add pork belly and gently mix until warm and well coated.
  • Season the pork mixture to your liking with more fish sauce or sugar. Transfer it to a serving bowl and garnish with makrut lime, coriander, basil, and rice.

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