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Pork Belly Curry

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Pork Belly Curry

Chilli Pork Belly

Mouthwateringly delicious. You’ve got to try this pork belly curry

Have you ever had one of those meals that you just didn’t want to end? That is the kind of meal my wife Caroline and I had yesterday afternoon when we dined at Scarfes Bar in the Rosewood Hotel in London. A full review will come soon but today I’d like to share with you the recipe for one of the mouthwatering courses we had.

 This chilli pork belly recipe is to die for!

Chilli pork belly

Another peek. I loved this dish.

I’ve included photographs here of his presentation. I think I’ll try to copy it when I make it for friends at home. The dish was so visually appetising and out of this world gorgeous too.

Of course if you want to make it easy on yourself, this recipe would be so nice simply served with white rice. There is so much flavour here.

Chilli pork belly

I loved the idea of serving this in a mini crusty bread roll.

Chilli pork belly

The perfect dinner for guests.

 

If you enjoy this recipe try my similar recipes:
Indo-Chinese Pork Belly Bites
Green Chilli, Pork, Coriander and Coconut Curry
Pork Lettuce Wraps
Sri Lankan Pork Curry
Baked Sri Lankan Pork
Thai Pork Laab
Thai Pork Skewers


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Yield: 4

Chilli Pork Belly

Chilli Pork Belly
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients

  • 1.5kg pork belly deboned and diced
  • 2 tablespoons vegetable oil
  • 10 curry leaves
  • 4 dried chillies
  • 2 green chillies slit
  • 4 medium sized red onions sliced (1/2 inch)
  • Juice of have a lime
  • 10 kokum berries soaked in 100ml hot water (use the water in the marinade)
  • FOR THE MARINADE
  • 2 tablespoons garlic and ginger paste
  • 1 teaspoon turmeric powder
  • 2 teaspoons salt
  • 8 - 10 peppercorns
  • 3 bay leaves
  • 2 star anise
  • 4 tablespoons organic honey
  • 3 tablespoons dark soya sauce

Instructions

  1. Marinate the pork in the marinade ingredient - including the kokum berry water - overnight.
  2. Transfer the pork to a heavy bottom cooking pot. Cover the pork with just enough water to cover the pork over medium to low heat for one and a half hours or until the pork is very tender. Drain the pork and reserve the liquid.
  3. Heat the oil and add the dried chillies and let them sizzle until they get dark.
  4. Add the curry leaves and fry for 30 seconds or until they are crisp.
  5. Add the green chillies and the sliced red onions and sauté until translucent.
  6. Transfer the diced pre-cooked pork to this and stir fry, stirring constantly for 3 - 4 minutes to caramelise. If the meat feels dry, add a tablespoon or two of the reserved cooking liquid and cook until dried up.
  7. The pork will acquire a shiny glaze. Check for seasoning and finish with a squeeze of lime.

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Terry

Friday 6th of May 2022

Hi. Do I just transfer the pork to the cooking pot or do I transfer the marinade with it aswell ?

Dan Toombs

Sunday 8th of May 2022

Use the marinade as well as that will add extra flavour. Thanks Dan

Palash

Monday 12th of May 2014

Hi Pauline , Replace the kokum berries ( dried mangosteen pods) with 1table spoon malt vinegar or red wine vinegar ; and you are ready to go ! Regards Palash

Lea Ann (Cooking On The Ranch)

Sunday 11th of May 2014

I didn't want the photos of this meal to end. Looks wonderful! What a treat.

Dan Toombs

Tuesday 1st of July 2014

Hi Lea Ann

Thank you very much. It was so good. Want to go back again soon.

Dan

Pauline

Monday 5th of May 2014

Hi Dan

My husband loves pork belly so I want to give this recipe a go, but I live in Greece and can't get any kokum berries. Is there anything I could substitute - tamarind paste perhaps?

Thanks Pauline

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