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Crispy Pork Belly Thai Yellow Curry

with Charred Pineapple, Pork Crisps and Coconut Rice

Ingredients

Crispy Pork Belly

• 1 kg pork belly
• Salt
• 1 tbsp white vinegar

Coconut Rice

• 1 cup jasmine rice
• 1/2 cup coconut milk
• 3/4 cup water
• Pinch of salt

Thai Curry Sauce

• 3 shallots, finely diced
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp red curry paste
• 3/4 of a red chilli, thinly sliced
• 1 tsp turmeric
• 1 tsp medium curry powder
• 200 ml coconut cream
• 400 ml coconut milk
• 250 ml chicken stock
• Fish sauce, to taste
• 1-2 tbsp brown sugar
• Juice of 1 lime
• Neutral oil
• Salt & black pepper

Pork Crisps

• Pork belly trimmings/fat
• Salt

Charred Pineapple

• 1/2 pineapple, cut into chunks
• 1 tbsp brown sugar
• Small squeeze lime juice

Garnish

• 1/2 cup roasted peanuts
• Crispy shallots
• Fresh coriander
• Basil leaves
• 2 spring onions, thinly sliced
• 1/4 of a red chilli, thinly sliced
• Lime wedges

Method

Prepare the Pork Belly

1. Preheat oven to 160°C / 320°F
2. Pat pork belly skin completely dry
3. Lightly score the skin with a sharp knife
4. Rub skin with salt and vinegar
5. Roast for 2 to 2.5 hours until tender and rendered

Start the Coconut Rice

1. Add jasmine rice, coconut milk, water and salt to the rice cooker
2. Cook until fluffy and keep warm

Make the Pork Crisps

1. Cut the pork trimmings into small cubes
2. Coat the cubes with a light layer of salt
3. Add cubes to a cold frying pan over medium-low heat
4. Slowly render until crispy and golden
5. Remove and drain on paper towel

Build the Curry Base

1. Heat neutral oil in a large pan over medium heat
2. Add shallots and cook until softened
3. Add garlic and ginger and cook until fragrant
4. Stir in red curry paste, turmeric and curry powder
5. Cook until darkened slightly and aromatic

Finish the Curry Sauce

1. Add coconut cream, coconut milk and chicken stock
2. Add 3/4 of a red chilli and simmer gently until slightly reduced and glossy
3. Season with fish sauce, brown sugar, lime juice, salt and pepper to taste

Crisp the Pork Belly

1. Switch oven to grill, or increase temperature to 250°C / 480°F
2. Cook pork belly until skin is blistered and crispy
3. Rest for 5 minutes before slicing into thick pieces

Char the Pineapple

1. Heat frying pan over high heat
2. Toss pineapple chunks with brown sugar
3. Cook until heavily caramelised and charred
4. Finish with small squeeze of lime juice

Plate the Dish

1. Spoon coconut rice onto plate, or mould in a ramekin and place neatly onto the plate
2. Pour curry sauce around rice
3. Arrange sliced pork belly leaning against the rice
4. Add charred pineapple
5. Scatter pork crisps, peanuts and crispy shallots
6. Finish with coriander, basil, spring onion, red chilli and lime wedges

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