Summary

Ingredients

• 400 g pork belly, streaky, with rind
• 2 tablespoon oil (peanut or soybean oil)
• 300 ml coconut milk, possibly more
• 1 tablespoon curry paste, red
• 1 medium shallot (s) (Thai shallot), chopped
• 1 clove (s) garlic, chopped
• 3 chilli pepper (s) (red-long Thai chilli), pitted
• 2 tablespoon fish sauce
• 2 teaspoons palm sugar, crushed, possibly 3
• 2 tablespoon pepper, whole
• Lime juice

For the set:

• Lime (s), a few slices
• Chilli pepper (s), some rings
• some coriander green

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Instructions

1. It is best to have the butcher cut the pork belly with rind into 0.5 cm thick slices. Cut the pork belly slices into two-finger-wide strips. Heat the peanut oil in a shallow casserole and fry the strips of meat gently and crispy. Pour in 300 ml coconut milk and simmer covered for an hour until soft. If necessary, add coconut milk (max. 400 ml.)
2. Crush the curry paste with shallot, garlic and the chillies cut into coarser strips in a mortar, mix well with the fish sauce and stir in. Add the palm sugar and simmer for another half an hour, stirring occasionally, until the meat is tender and the sauce is creamy. Finally stir in the peppercorns and panicles and season with lime juice. When serving, decorate with lime slices, chili rings and coriander.
3. Note: The cooked and oily curry based on coconut milk takes so much heat away from the fresh pepper that the pepper releases its relatively mild and aromatic aromas. The curry is pleasantly sweet and hot
4. When braising you have to juggle a little with the coconut milk it should simmer and bind with the oil and meat that has leaked out, it should not become a liquid curry. However, if it gets too dry when braising and threatens to burn, add shots of coconut milk, it will boil down well.