John Myers
Ingredients for 2 servings:
- 400 g pork belly, marbled, with rind
- 2 tbsp oil (peanut or soybean oil)
- 300 ml coconut milk, possibly more
- 1 tbsp red curry paste
- 1 m.-large shallot(s) (Thai shallot), chopped
- 1 garlic clove(s), chopped
- 3 chili peppers (red-long Thai chili), pitted
- 2 tbsp fish sauce
- 2 tsp palm sugar, crushed, possibly 3 tsp
- 2 tbsp pepper, whole
- Lime juice
- Lime(s), some slices
- Chili pepper(s), some rings
- some coriander leaves
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
It’s best to have the butcher cut the pork belly with rind into 0.5 cm thick slices. Cut the pork belly slices into strips the width of two fingers. Heat the peanut oil in a shallow casserole dish and fry the strips of meat gently until crispy. Pour in 300 ml of coconut milk, cover, and simmer for one hour until soft. Add more coconut milk if necessary (max. 400 ml). Crush the curry paste with the shallot, garlic, and the coarsely sliced chilies in a mortar and pestle, mix well with the fish sauce, and stir in. Add the palm sugar and simmer for another half hour, stirring occasionally, until the meat is tender and the sauce has reduced to a creamy consistency. Finally, stir in the peppercorns and peppercorn sprigs and season with lime juice. Garnish with lime slices, chili rings, and coriander when serving. Note: The reduced, oilier curry with a coconut milk base takes away enough of the heat from the fresh pepper to release its flavors in a relatively mild and aromatic way. The curry has a pleasantly sweet spiciness. While braising, you have to juggle the coconut milk a bit… it should simmer and bind with the released oil and meat; it shouldn’t become a runny curry. However, if it gets too dry during braising and threatens to burn, feel free to add a splash of coconut milk; it will cook down well.
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