Recipes

Martin Boetz Pineapple Curry of crisp pork belly

Serves 6 people
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Ingredients

  • •
    500g Pork belly
  • •
    1 teaspoon sea salt
  • •
    80 ml coconut oil
  • •
    3 tablespoons Red curry paste
  • •
    80g palm sugar shaved
  • •
    80ml fish sauce
  • •
    150ml coconut cream
  • •
    1 long chillies, halved, seeded sliced
  • •
    5 kaffir lime leaves
  • •
    100g fresh pineapple, peeled and chopped into bite-sized pieces
  • •
    1 ½ tablespoons Tamarind
  • •
    5g Thai basil leaves

Method

  1. 1.
    Put the pork belly on a piece of baking paper or banana leaf in a steamer and set over boiling water. Cover and steam for 45 minutes, topping up the water in the steamer as necessary. Remove the pork and leave to cool.
  2. 2.
    Preheat the oven to 220°C (400°F/Gas 6). Rub the pork belly with the salt, put in a roasting tin and roast for 25 minutes, then turn down to 200c and roast for a further 25 minutes until the skin is crisp and golden. Remove from the oven and rest for 20 minutes before slicing.
  3. 3.
    Meanwhile, heat the coconut oil in a heavy-based saucepan over a medium heat. Add the red curry paste and fry, stirring continuously, until the paste is fragrant and it releases the oil - this takes about 8 minutes. (As the moisture in the curry paste evaporates, the oil is released, which indicates that the paste is cooked out.)
  4. 4.
    Add the palm sugar and fish sauce and cook, stirring continuously, until the sugar has dissolved, for about 3 minutes. Add the coconut cream and stock stir to combine. Stir in the chilli, pineapple and lime leaves and simmer for 8 minutes for seasoning should taste sweet, salty & hot.
  5. 5.
    Add the sliced crisp pork, stir in the basil, then spoon the curry into serving bowls and serve with steamed jasmine rice.