Appliance
• Convection Oven
• Induction Cooktop
Equipment
- 1 mortar and pestle
- tinfoil
- 1 Baking tray lined
- 1 Medium wok or saucepan
- 1 Blender or food processor
Ingredients
Pork belly
- 500 ml boiling water
- 1 kg pork belly skin on
- 2 tbsp coarse salt
Marinade
- ½ tsp fresh ginger crushed
- ½ tsp garlic crushed
- 2 spring onions finely chopped
- 1 tbsp oyster sauce
- ¼ tsp white pepper
- 2 tbsp neutral oil vegetable or rice bran oil
Red curry paste
- 4 cloves garlic
- 1 tsp ginger
- 60 g shallots
- 1 tsp galangal
- 2 stalks lemongrass white part only
- 2 coriander roots cleaned
- 4 kaffir lime leaves
- 8 red chillies dried seeded and soaked in hot water
- 1 long red chilli
- 2 candlenuts or macadamias
- 2 tbsp coconut oil
Red curry sauce
- 2 tbsp coconut oil
- 150 g red curry paste from above
- 250 ml water
- 450 ml coconut milk
- 2 tbsp palm sugar grated or crushed
- 2 tbsp fish sauce
- 1 lime juice
- 1 quill cinnamon
- salt to taste
- white pepper to taste
Vegetables & garnish
- pineapple slices or chunks fresh or lightly grilled
- snake beans trimmed and cut into 3–4 cm lengths
- red chillies sliced
- 1 bunch coriander
Instructions
Scald the skin
- Pour 500 ml boiling water over the 1 kg pork belly skin to tighten it. Pat dry thoroughly with paper towels.
Marinade
- Using a mortar and pestle, pound together ½ tsp garlic and ½ tsp fresh ginger to form a paste. Add 2 spring onions, 1 tbsp oyster sauce, ¼ tsp white pepper, and 2 tbsp neutral oil. Mix to a smooth consistency. Rub the marinade over the meat side of the pork belly (avoid the skin). Wrap the pork in foil, leaving the skin exposed.
Score and season
- Lightly score the skin with a sharp knife. Season generously with 2 tbsp coarse salt. Place on a lined baking tray.Chef’s Tip: For ultra-crispy skin, season the pork skin with coarse salt after Step 1 and refrigerate uncovered overnight to dry out the skin before applying the marinade.
Roast
- Preheat oven to 180 °C (350°F). Roast the pork belly for approximately 1 ½ hours. For extra crispiness, finish under a hot grill or at 230 °C (450°F) for 10–15 minutes until the skin is puffed and golden.
Start curry paste
- Roughly chop 4 cloves garlic, 1 tsp ginger, 60 g shallots, 1 tsp galangal, 2 stalks lemongrass, 2 coriander roots, 4 kaffir lime leaves, 8 red chillies dried , 1 long red chilli, 2 candlenuts and 2 tbsp coconut oil. Place all the ingredients in a blender or food processor. Blitz until smooth, adding coconut oil gradually to assist blending.
Cook curry paste
- Heat 2 tbsp coconut oil in a medium wok or saucepan over medium heat. Add 150 g red curry paste (from above) and sauté for 3–5 minutes until aromatic.Pour in 250 ml water and bring to a boil. Stir until the curry paste is fully dissolved. Add 450 ml coconut milk and bring to a gentle simmer.Add 2 tbsp palm sugar, 2 tbsp fish sauce, 1 lime juice, and 1 quill cinnamon. Simmer uncovered for 20 minutes to allow flavours to develop. Season to taste with salt and white pepper.
Cook vegetables
- Stir in pineapple slices or chunks, snake beans, and red chillies. Simmer for a further 5 minutes until beans are tender yet vibrant.
To Serve
- Slice the crispy pork belly into generous portions. Spoon red curry sauce and vegetables onto serving plates. Place pork belly on top and garnish with 1 bunch coriander sprigs, pineapple, red chilli slices, and snake beans.Suggested accompaniment: Serve with steamed jasmine rice or sticky rice for a complete and balanced meal.
Notes
Note: Paste can be refrigerated for up to 1 week or frozen in portions for future use.
Chef’s Tip: For ultra-crispy skin, season the pork skin with coarse salt after Step 1 and refrigerate uncovered overnight to dry out the skin before applying the marinade.
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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