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–+ servings

Crispy Pork Belly with Peppered Pineapple & Red Curry Sauce
Author: Chef Sunny de Ocampo

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings 4 people
A bold and flavour-packed dish featuring golden crackling pork belly served with a fragrant Thai red curry, sweet pineapple, and crisp vegetables.
www.eatgoodlife.com
Appliance/Function:
• 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.