Pork belly in coconut milk

Ingredients for 4 servings:

• 1 kg pork belly with rind
• Salt
• pepper
• 500 ml vegetable stock
• 1 piece(s) ginger, approx. walnut-sized, sliced
• 1 stalk of lemongrass
• 1 pepper, optionally with or without seeds
• 1 tsp brown sugar
• 1 tbsp soy sauce
• 3 medium-sized onions, cut into fine half rings
• 250 ml coconut milk
• ½ tsp red curry paste
• 1 tsp, leveled cornstarch
• 3 tbsp water, cold
• 2 tbsp lime juice

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

slightly spicy

Rub the pork belly with rind with salt and pepper and place it rind-side down in a suitable ovenproof dish. Mix the vegetable stock with the sugar and soy sauce and spread it around the pork belly. Finely chop the ginger, chili peppers, lemongrass and onions and spread them around the pork belly. Seal the dish tightly with aluminum foil and braise in the oven at 150°C for 75 minutes. Then remove the aluminum foil, turn the pork belly over, and score the rind crosswise. Increase the temperature to approximately 180°C and roast until the rind is nicely browned. About 10 minutes before serving, remove the meat from the dish, wrap it in aluminum foil, and let it rest. Thicken the sauce with cornstarch and water, add the coconut milk, curry paste, and lime juice, and season to taste. Add a little more vegetable stock if desired.