Crispy Pork Belly Recipe
red curry / namasu / crispy garlic / sesame
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Ingredients
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Main Ingredients
Method
Instructions
Prepare the Pork Belly
Score the skin of the pork belly in a crosshatch pattern. Rub salt and black pepper into the skin and meat. Let it sit for at least 1 hour, preferably overnight.
Cook the Pork Belly
Preheat the oven to 160°C (320°F). Place the pork belly in a roasting pan and roast for about 2 hours until tender.
Crisp the Skin
Increase the oven temperature to 220°C (428°F) for the last 30 minutes to crisp the skin. Alternatively, you can broil it for a few minutes to achieve extra crispiness.
Make Red Curry Sauce
In a saucepan, heat a little vegetable oil over medium heat. Add red curry paste and cook for 1-2 minutes. Stir in coconut milk, fish sauce, and brown sugar. Simmer for about 10 minutes.
Prepare Namasu Salad
Julienne the carrot and daikon radish. In a bowl, mix rice vinegar, sugar, and salt until dissolved. Add the vegetables and marinate for at least 30 minutes.
Crispy Garlic
Thinly slice garlic cloves. In a small saucepan, heat vegetable oil over medium heat and fry the garlic until golden and crispy. Drain on paper towels.
Assemble the Dish
Slice the pork belly and serve with red curry sauce, namasu salad, and sprinkle crispy garlic and sesame seeds on top.