Indian-Style Pork Belly Curry
A rich and flavorful Indian-inspired curry made with pork belly, perfect for a special occasion. This recipe combines the tender pork with a blend of Indian spices and creamy coconut milk.
Ingredients
- ●1 kg pork belly
- ●2 tsp midnight black peppercorns
- ●2 tsp garam masala
- ●1 tsp cumin powder
- ●250 ml coconut milk
- ●100 ml yogurt
- ●1 tsp sugar
- ●1 tsp salt
- ●1 large onionchopped
- ●2 inches gingergrated
- ●4 cloves garlicminced
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
In a small bowl, mix together the black peppercorns, garam masala, cumin powder, sugar, and salt.
- 3
Rub the spice mixture all over the pork belly, making sure to coat it evenly.
- 4
Heat a large Dutch oven or oven-safe pot over medium heat. Add a couple of tablespoons of oil and sear the pork belly until browned on all sides.
- 5
Remove the pork from the pot and set it aside.
- 6
Add more oil to the pot if needed, then sauté the chopped onion until it's translucent.
- 7
Add the grated ginger and minced garlic and cook for 1 minute.
- 8
Pour in the coconut milk and yogurt, scraping up any browned bits from the bottom of the pot.
- 9
Return the pork belly to the pot and bring the mixture to a simmer.
- 10
Transfer the pot to the preheated oven and bake for 2 1/2 hours, or until the pork is tender and caramelized.
- 11
Remove the pot from the oven and let the pork rest for 10-15 minutes before slicing and serving.
- 12
Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding any solids.
- 13
Bring the sauce to a simmer over medium heat and cook until it thickens slightly.
- 14
Serve the pork belly with the sauce spooned over the top.