Viet Braised Pork Curry
Jack
September 5, 2024
Reviews
Ingredients:
Adjust Servings
| 500g pork belly, rind removed (fat left on) | |
| 1 onion | |
| 20g ginger, julienned | |
| 1tsp chilli flakes | |
| 1tsp ground black pepper | |
| 400g coconut milk | |
| 250ml chicken stock | |
| 200g baby spinach | |
| 3tbsp fish sauce | |
| 1tbsp dark brown sugar |
Directions
1.
Par-boil pork belly & mise-en-place
I get pork belly in strips, in order to promote soft pork belly later on, simmer these strips in a pot of boiling water for 30 minutes. After 30 minutes, drain and cool, then slice into 1-inch chunks.
Meanwhile, slice and cook onion over medium heat until soft and translucent, 5-6 minutes. Add in sliced ginger and continue to cook. Stir and add a splash of water if either is sticking on the pan.
In a separate pan or work, on higher heat, fry the pork belly until golden brown on all sides.
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2.
Combine
Add the pork (and oil) to the ginger and onions, add chilli flakes and black pepper, and stir to combine. Cook together for 5 minutes. Add coconut milk and chicken stock, stir together, and bring to a boil.
Simmer for at least 60 minutes, ideally 90 minutes until the liquid is heavily reduced. Make sure the heat is LOW for this one, you don't want anything to stick and burn on the bottom of the pan. It may look a bit split here, but trust the process.
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3.
The magic of fish sauce
Add fish sauce and brown sugar, and taste for seasoning at thsi point. You can add fish sauce, salt, or brown sugar, to taste. Before serving (I recommend over jasmine rice), tip in an entire forest of baby spinach, add a lid and wilt for 5-10 minutes. Dress up with furikake, sesame seeds, sliced red chilli, whatever floats your boat. Enjoy!
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