Ingredients
- 1 lb 454 g pork belly, cut into
- 1- inch 3-cm cubes
- 2 lb 907 g boneless pork shoulder, cut into 1½-inch (4-cm) cubes
- ½ cup 168 g red curry paste
- 2 tsp 4 g curry powder
- 1 tbsp 7 g garam masala
- 2 tbsp 30 ml canola or other high-temperature cooking oil
- 3 cups 720 ml chicken stock, or as needed to cover
- ¾ cup 90 g roasted peanuts
- 3- inch 8-cm piece fresh ginger, cut into matchsticks
- 30 pickled garlic cloves peeled (see Pro Tip)
- 1½ tbsp 21 g palm sugar or brown sugar
- 1½ tbsp 23 ml Thai tamarind concentrate
- 2 tbsp 30 ml fish sauce
- 2 tbsp 30 ml light soy sauce
- 2 tbsp 30 ml black soy sauce
- ⅓ cup 80 ml pickled garlic juice
Instructions
- In a large bowl, combine the pork belly, pork shoulder, red curry paste, curry powder and garam masala.
- Massage together for about a minute to work the marinade into the pork.
- Cover and let marinate in the fridge for 4 hours or overnight.
- When ready to cook, heat an 8-quart (7.
- 6-L) Dutch oven or pot over high heat for about 2 to 3 minutes.
- Swirl in the oil and fry the pork, turning occasionally, for 6 to 10 minutes until browned on all sides.
- Pour in the chicken stock to cover by 1 inch (3 cm).
- Add the peanuts, ginger and pickled garlic cloves.
- Bring the liquid to a boil, then reduce the heat to a simmer.
- Cover and simmer, stirring occasionally and scraping the bottom of the pan so nothing sticks, for 1 to 1½ hours, until the pork belly is fork tender and the curry has a nice, thick gravy-like consistency.
- To season, stir in the palm sugar, tamarind concentrate, fish sauce, light soy sauce, black soy sauce and pickled garlic juice.
- Simmer for 5 more minutes, taste and adjust any of the seasonings if you’d like, then serve.
Notes / Tips / Wine Advice:
Thai pickled garlic is a unique ingredient and can be found in Thai grocery stores or on the Internet. It’s pickled while young and firm and provides an earthy acidity that cuts through the richness of the pork belly.