by Carina Guevara-Galang
Considered as one of the most prized cuts, pork belly is tender, succulent, and a perennial favorite. A marriage of Filipino and Thai cuisine, this dish is a play on textures and flavors.
- 1 kilo whole pork belly, skin on
- 2 tbsp rock salt
- 1 tbsp black peppercorns
- 6 cloves garlic, pounded
- 3 bay leaves
- canola oil for deep-frying
- steamed rice, to serve
for the red curry sauce:
- 100 grms potatoes, peeled and cut into 1 ½-inch cubes
- 100 grms carrots, peeled and cut into 1 ½-inch cubes
- 100 grms sweet potatoes (kamote), peeled and cut into 1 ½-inch cubes
- 2 cups fresh coconut milk, divided 1/3 to ½ cup store-bought red curry paste
- 5 small shallots, peeled
- salt and sugar, to taste
- cilantro leaves (wansoy) for garnish
1. Make the lechon kawali: Place water in a large pot until half full. Add salt, peppercorns, garlic, and bay leaves; bring to a boil. Add pork, lower heat to simmer, and cook until tender, about 35 minutes.
2. Drain pork. Leave on a wire rack until completely dry; cover with plastic wrap. Freeze until fat is frozen, about 5 hours.
3. Make the red curry sauce: Blanch potatoes, carrots, and sweet potatoes in boiling salted water for 5 to 8 minutes or until half-cooked; drain. Set aside.
4. Heat 3 tablespoons coconut milk in a wok over medium-low heat. Add red curry; cook until bubbling (be careful not to burn mixture). Add remaining coconut milk; mix well. Add vegetables and shallots. Simmer until tender. Season with salt and sugar.
5. Heat oil in a deep, heavy-bottomed pot. Deep-fry frozen pork belly until golden brown and crispy. Chop pork into 2-inch pieces. Place red curry sauce in a serving bowl; top with lechon kawali. Garnish with cilantro leaves. Serve with steamed rice.
2. Drain pork. Leave on a wire rack until completely dry; cover with plastic wrap. Freeze until fat is frozen, about 5 hours.
3. Make the red curry sauce: Blanch potatoes, carrots, and sweet potatoes in boiling salted water for 5 to 8 minutes or until half-cooked; drain. Set aside.
4. Heat 3 tablespoons coconut milk in a wok over medium-low heat. Add red curry; cook until bubbling (be careful not to burn mixture). Add remaining coconut milk; mix well. Add vegetables and shallots. Simmer until tender. Season with salt and sugar.
5. Heat oil in a deep, heavy-bottomed pot. Deep-fry frozen pork belly until golden brown and crispy. Chop pork into 2-inch pieces. Place red curry sauce in a serving bowl; top with lechon kawali. Garnish with cilantro leaves. Serve with steamed rice.
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