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!
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.
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
- 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
- Marinate the pork in the marinade ingredient - including the kokum berry water - overnight.
- 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.
- Heat the oil and add the dried chillies and let them sizzle until they get dark.
- Add the curry leaves and fry for 30 seconds or until they are crisp.
- Add the green chillies and the sliced red onions and sauté until translucent.
- 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.
- The pork will acquire a shiny glaze. Check for seasoning and finish with a squeeze of lime.