Sweet and Sour Pork Belly and Rice Recipe

With tangy tamarind, brown sugar, Thai curry paste and Masala curry, this aromatic braised pork belly, or Gaeng Hunglay, is a feast of delicious flavors.

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Serves
4
Total Time
165
Prep Time
35
Cook Time
130

Ingredients

  • null 2 lb pork belly, cut into 1-inch chunks
  • null 2 tsp salt
  • null 1 tsp pepper
  • null 2 tbsp vegetable oil
  • null 2 tbsp Thai red curry paste
  • null 2 cloves garlic, minced
  • null 4 tsp fresh ginger, minced
  • null 2 lemongrass stalks, smashed
  • null 6 whole shallots
  • null 6 garlic cloves
  • null 1 tbsp masala curry powder
  • null 1 tbsp garam masala powder
  • null 2 tsp ground turmeric
  • null 3 cups vegetable broth
  • null 3 tbsp tamarind paste
  • null 3 tbsp brown sugar
  • null 2 tbsp soy sauce
  • null 1 tbsp fish sauce
  • null 1 cup RiceSelect® Premium Jasmine Rice
  • null Bunch fresh cilantro, for garnish

Instructions

  1. In medium bowl, season pork belly with salt and pepper. Heat vegetable oil in Dutch oven set over medium heat; in two batches, cook pork belly for 3 to 5 minutes or until starting to brown all over and fat is rendered.
  2. Stir curry paste, garlic, ginger and lemongrass into Dutch oven; cook for 3 to 5 minutes or until fragrant. Stir in shallots, garlic cloves, curry powder, garam masala and turmeric; cook for 3 to 5 minutes or until spices are fragrant.
  3. Stir in broth, tamarind paste, brown sugar, soy sauce and fish sauce; bring to boil. Reduce heat to medium-low. Cover and cook for 2 to 3 hours or until pork belly is very tender and sauce is thickened. Skim fat from top; reserve remaining sauce.
  4. Meanwhile, prepare rice according to package directions.
  5. Serve braised pork belly over rice; drizzle with additional sauce if desired. Garnish with cilantro.
  6. Tip: Garnish with fried ginger matchsticks and thinly sliced fresh Thai chili peppers if desired.