- 500g rindless pork belly, cut into bite-size pieces
- A thumb of ginger, sliced thinly and smashed to release flavor
- 2 tbsp. good quality (mild) curry powder
- 1 large potato, cut into wedges
- Approx. 1 ½ cup chicken or beef stock
- 1 small red capsicum, diced (optional)
- Approx. ½ to 1 cup coconut milk or cream
- Approx. 2 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1 chili, chopped (optional)
- A handful of coriander sprigs (omit if you’re a coriander-hater)
- Heat about 2 tbsp. of oil in a deep saucepan while slicing ginger. Then throw them into the saucepan and cook over low heat until aromatic. In the meantime, prepare cutting the pork.
- When done, add pork over medium heat and toss until browned. In between tossing, peel and cut potatoes.
- Add curry powder and toss to coat pork evenly for about a minute. Add fish sauce and sauté for a minute. Add potatoes and cook for another minute.
- Add stock and cover with a lid. Bring to boil then simmer for about 15 minutes. Add coconut cream and continue to cook for another 15 minutes. Add the capsicums before the last 5 minutes. If potatoes are cooked after 20 minutes of cooking time, scoop them out and set aside.
- When pork is tender and the sauce is creamy, add brown sugar (and chili for a little kick). Stir and cook for another minute with the lid on. Turn off the heat. Taste. Season with fish sauce if necessary.
- Transfer to a serving bowl. Add coriander sprigs and stir to combine. Scoop over steamed rice and garnish with more coriander sprigs. Om nom nom nom.