Panang Pork Belly Plate Recipe
Pork belly burnt end. panang curryaioli, fried peanut.
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Ingredients
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Ingredients for Panang Pork Belly Plate
Method
Directions for Panang Pork Belly Plate
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, then season all sides with salt. Place the pork belly in a roasting pan and cook in the oven for about 2.5 to 3 hours, or until tender.
Make the Panang Curry Aioli
In a medium bowl, combine the Panang curry paste, coconut milk, brown sugar, fish sauce, and lime juice. Whisk until smooth. Adjust seasoning as needed.
Prepare the Fried Peanuts
In a small frying pan, heat the vegetable oil over medium heat. Add the peanuts and fry until golden brown, stirring frequently to prevent burning. Remove from heat and drain on paper towels.
Finish the Pork Belly
Once the pork belly is cooked and tender, remove it from the oven and let it rest for about 15 minutes. Cut into bite-sized cubes.
Assemble the Dish
Place the cubed pork belly on a plate, drizzle with the Panang curry aioli, and top with fried peanuts. Garnish with cilantro.
