Tamarind Curried Pork Belly แกงคั่วหมูมะขาม

Tamarind Curried Pork Belly แกงคั่วหมูมะขาม

Elisa Mala, for Forbes Magazine, gave 13 reasons why the Thais eat all day but can't put on weight. I can assure you that we certainly, absolutely and definitely can and do! The article is fun and light hearted but the author seems to think we eat lean meat when most Thais love the fattier and secondary cuts of meat. This pork belly curry is a complete fattiness of deliciousness with a great smell(?). The smell has kept the rest of the family prisoners in the living room for around 2 hours. The recipe is not recommended for those not too familiar with regional Thai flavours, smells or spicy food and this is lip burningly spicy. (With all the different herb and spices, the curry tastes better the day after).

  Preparation.

700g pork belly, cut into 3cm chunks, seasoned with salt and pepper.

4-5 cloves crushed garlic.

1 large sliced onion.

6cm galangal, sliced.

2 stalks lemongrass, cut into chunks.

A small bunch coriander.

4-5 kaffir lime leaves.

3-4 fresh chillies.

10-15 dry chillies.

   Sauces.

2tsp tamarind purée.

2tsp shrimp paste.

200ml water.

In a casserole pan, cook, without oil,

-pork slices, with

-1tsp turmeric powder,

-garlic,

-onion slices,

-galangal,

-lemongrass,

-tamarind purée,

-shrimp paste (this will make your family and neighbours hate you).

Cook, stirring occasionally, until the meat pieces have browned, add

-the remaining vegetables, 

-water.

Cover with a lid.

Leave to simmer for around 2 hours or until the meat is tender and flaking.

Taste and adjust the seasoning. You may need more tamarind and fish sauce.

Stir through 8-10 cherry tomatoes, spring onions and chopped coriander for freshness.

Serve with plenty of rice and water.

Note: this curry, in my opinion, is healthy as there is no added coconut milk😉