Curried Pork Belly with Carrots, Celery and Cherry Tomatoes
After having deviated a bit with food reviews and competitions, I have returned to posting up what I am supposed to be doing. Featuring simple recipes for singletons who have odds and ends in their kitchen. I am an avid at-home-chef and that explains my ever extremely exploding larder that includes curry powder, chilli powder, paprika, turmeric powder, fresh chillies, frozen chillies, dried chillies and the like.
This time around, I had the basic ingredients for a curry. Plus root vegetables that were not all that fitting for a curry but nonetheless, suited the situation for now. So what did I do? Here's the recipe:
4 heaping tbsp curry powder for meat
2 heaping tbsp chilli powder
4 fresh red chillies - sliced and deseeded
10 whole shallots - peeled
4 cloves garlic - peeled
a Thumb sized ginger - peeled and sliced smaller
3 stalks lemon grass - outer leaves removed, use only the bottom half
fresh ground pepper
2 tbsp water
1 packet pork belly - sliced
6 carrots - chopped into bite size pieces - diced preferably but not too small
6 stalks celery - chopped into bite size pieces
a whole packet of Cherry Tomatoes - halved
2 soup bowls water
A can Coconut Milk
pepper (if needed)
- First make the curry paste. Combine all ingredients into a blender. Blitz until it becomes a paste.
- Heat up a sizeable pot and add in vegetable oil. When oil is heated up, add in curry paste. Fry the paste until you see a layer of oil surfacing.
- Add in sliced pork belly and stir until meat is coated with the curry paste slowly sizzling with the heat.
- Add in the water. If you do not have soup bowls, just add in enough water to cover half the pot you are using. Not to the brim! This would mean spillage!!!
- Whilst meat is cooking, add in all the vegetables and let it brew. Make sure the curry is boiling before reducing the heat to let it simmer. Leave it simmering for about 30 minutes to reduce the water. Whilst simmering, make sure you stir off and on to avoid the curry from burning. (the timing is judged according to the size of pot you are using. So be sure to keep checking).
- When water is reduced, add in coconut milk. Stir only for a bit until coconut milk has combined with curry and is brought to boil. If coconut milk is cooked way too long, the oil breaks and you would end up with a water curry.
- Remove from heat and serve! You can serve with rice or bread like what I did in the picture.
I did not want to make a superbly hot curry, so I omitted dried chillies from the paste. You can add in about 4 dried chillies to make it even more spicy. Be sure to soak them in hot water first before blitzing it with the paste.
So now you have a perfectly good curry to eat on your own or even to serve your friends.
Unleashing her Malaysian side,
The Innovative Baker