PORK BELLY CURRY
An aromatic pork belly coconut curry
I had pork belly pieces. I felt like curry. I did a search for pork belly curry, literally used the first recipe that popped up (it was a Huffington Post recipe, but the link, which I saved, no longer seems to work). Not only did I have most of the ingredients it demanded, it wasn’t too much hard work. I admit that I conveniently omitted some ingredients from the original recipe, because I didn’t have them. But the curry was absolutely delish. Very worth repeating.
Pork belly: 750 gms, cut into bite-sized pieces
Curry leaves: 10-12
Cumin powder – 1 tbsp
Coriander powder – 1 tbsp
Onion: 1 large, finely chopped
Garlic: 3 cloves, minced
Ginger: 1tsp, minced
Curry powder: 2 tbsp
Vinegar: 2 tbsp
Cardamom pods: 4-5, crushed
Coconut milk: 400 ml
Water: 1.5 cups
Salt: To taste
Pepper: To taste
Oil: 3 tbsp
Fry the pork pieces in oil till brown and set aside.
Use the same oil in the pan (remove excess, if required, since the pork will let out some oil).
Fry the curry leaves, onion, garlic and ginger till aromatic.
Add the meat back to the pan and stir well.
Add the curry powder, coriander powder and cumin powder. Stir well and cook for 5 minutes.
Add the vinegar, coconut milk and water.
Mix well and season with salt and pepper.
Bring to a boil then reduce the heat.
Cover and cook for about 75-120 minutes, or till pork is nice and tender.
Serve with rice, bread or roti.