Pork Belly & Ginger Coconut Rice Recipe
Lime leaf curry (add fried egg)
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Ingredients
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Pork Belly
Ginger Coconut Rice
Fried Eggs
Method
Pork Belly
- 1
Prepare the Pork Belly
Preheat the oven to 160°C (320°F). Score the skin of the pork belly in a crosshatch pattern and rub salt and black pepper all over.
- 2
Sear the Pork Belly
Heat vegetable oil in a large oven-proof skillet over medium-high heat. Sear the pork belly skin-side down until golden and crispy, about 5-7 minutes.
- 3
Add Aromatics
Flip the pork belly, add minced garlic, grated ginger, curry powder, and lime leaves around it.
- 4
Cook with Coconut Milk
Pour coconut milk over the pork belly. Cover with a lid or foil and place in the oven. Roast for 2-2.5 hours, or until tender.
Ginger Coconut Rice
- 5
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 6
Cook the Rice
In a pot, combine the rinsed rice, coconut milk, water, and grated ginger. Bring to a boil, then reduce to low heat and cover. Cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Fried Eggs
- 7
Fry the Eggs
In a non-stick skillet, heat vegetable oil over medium heat. Crack in the eggs and season with salt and pepper. Fry until the whites are set and the yolks are cooked to your liking, about 4-5 minutes.
