Pineapple curry of crisp belly pork

Pineapple curry of crisp belly pork

New Thai Food
Jeremy Simons

Seafood works well in place of the pork in this red curry – try it with mussels for a different but equally satisfying result.


Quantity Ingredient
1 x 500g pork belly
1 teaspoon sea salt
60ml coconut oil or canola oil
3 tablespoons Red curry paste
100g palm sugar, shaved
100ml fish sauce
250ml coconut milk
3 long red chillies, halved and seeded
5 kaffir lime leaves
60g fresh pineapple, peeled and chopped into bite-sized pieces
1 1/2 tablespoons Tamarind
10g thai basil leaves


  1. Put the pork belly on a piece of baking paper or banana leaf in a steamer and set over boiling water. Cover and steam for 45 minutes, topping up the water in the steamer as necessary. Remove the pork and leave to cool.
  2. Preheat the oven to 200°C. Rub the pork belly with the salt, put in a roasting tin and roast for 45 minutes, until the skin is crisp and golden.
  3. Meanwhile, heat the oil in a heavy-based saucepan over a medium heat. Add the red curry paste and fry, stirring continuously, until the paste is fragrant and it releases the oil – this takes about 8 minutes. (As the moisture in the curry paste evaporates, the oil is released, which indicates that the paste is cooked out.)
  4. Add the palm sugar and fish sauce and cook, stirring continuously, until the sugar has dissolved, for about 3 minutes. Add the coconut milk and stir to combine. Stir in the chillies and lime leaves and simmer for 5 minutes. Remove from the heat and set aside.
  5. When the pork is golden and crisp, remove from the oven and rest for 15 minutes. Slice into pieces and set aside.
  6. When you are ready to serve, bring the curry back to a simmer. Add the pineapple and tamarind, stir to combine and cook for 5 minutes.
  7. Add the pork slices and heat through. Stir in the basil, then spoon the curry into serving bowls and serve with steamed jasmine rice.
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