Ingredients
Method
For The Pork Belly
- Preheat oven to 140 °C / 280 °F
- Use a deep roasting tray and line the bottom with a piece of greaseproof paper. Season the pork belly with a good pinch of salt on the flesh side. Place the pork belly into the tray and cover with another piece of greaseproof paper.
- Cover the whole dish with tin foil, seal tight and place into the pre heated oven.
- Cook for 4 hours.
To press the pork overnight. (See note 3)
- Remove from the oven and take off the foil. Place a board on top of the pork belly and add a heavy weight to press the pork belly.
- Allow to cool, then place in the fridge overnight.
Crisp skin and reheat.
- Preheat oven to 180 °C / 355 °F
- Cut the pork belly into 4 equal portions.
- Heat a non-stick (ovenproof) pan with a little canola oil, place the pork belly pieces skin side down, pressing firmly with a spatula. Doing this ensures that all of the skin gets heat and starts crisping.
- Place into the oven and roast for 20 minutes.
Thai Curry Sauce.
- Prepare all the curry and garnish ingredients.
- Heat a medium pot then add the coconut cream, reduce until the oil splits from the coconut cream.
- Add the curry paste and cook in the coconut oil for 3 - 4 minutes, stirring so the sauce doesn't stick to the pan.
- Once you have cooked out the paste, add the coconut milk and stir as you go, this will bring the sauce back together.
- Balance and season the curry sauce with the fish sauce, grated palm sugar and lime juice.
- In a fry pan, fry the eggplant in a little oil until golden and soft.
- Add your fried eggplant, cut pineapple, green beans and baby corn to the Thai curry sauce and bring to a simmer to warm through.
To cook the jasmine rice (Prepare while sauce is simmering)
- Place the jasmine rice into a sieve and rinse well under running cold water until the water runs clear through the rice. This washes off the excess starch.
- Place the washed rice into a medium pot and add the water.
- Place a lid on your pot and bring to the boil, once you have a rapid boil turn down to low, do not remove the lid.
- Allow the rice to cook on low until the water is absorbed. This will take around 8 minutes.
- Once all the water has been absorbed leave the lid on and set aside for 5 minutes. Remove the lid and fluff up the rice with a fork.
To Assemble
- Cut the crispy skin pork belly portions into 3 pieces, cut from the flesh side down (this is easier than cutting through the crispy skin).
- Place into your serving bowls and spoon around the curry sauce, share the pineapple, corn, beans and eggplant among the dishes.
- Sprinkle over the crispy shallots, fresh coriander and slice red chilli.
- Serve and enjoy!
Notes
Note 1 - Look for a good quality, authentic paste, we recommend the Mae Ploy brand. Note 2 - Again for the coconut milk and cream look for a quality product to create a delicious texture to the sauce. We recommend the Kara brand if its available to you. Note 3 - Pressing the pork belly overnight, allows you to cut nice portions as the meat will be firm. The flat surface will also help create a nice crisp skin.