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Pork belly and potato yellow curry with snake beans

Jessica Brook
Jessica Brook

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Oven-baked pork belly curry served with snake beans (top left) and steamed rice.
Oven-baked pork belly curry served with snake beans (top left) and steamed rice.James Moffatt

This oven-baked pork belly curry is a one-tray wonder. If you can't find snake beans, blanch some regular green beans instead.

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Ingredients

  • 800g rindless, boneless pork belly, cut into 2cm pieces

  • 800g small potatoes, halved

  • ¼ cup quality yellow curry paste

  • 1 tbsp tamarind paste

  • 2 garlic cloves, crushed

  • ¼ cup coconut sugar

  • 400ml can coconut milk

  • 4 makrut lime leaves

  • 4 sprigs pickled peppercorns

  • steamed rice, to serve

  • 300g bunch snake beans, blanched, to serve

Method

  1. Step 1

    Preheat the oven to 200C fan-forced (220C conventional). Place the pork belly and potatoes in a lightly greased deep roasting tray. Season with salt and pepper and roast for 15 minutes.

  2. Step 2

    Add the curry paste, tamarind, coconut sugar, coconut milk, makrut lime leaves and peppercorns and mix to combine. Return to the oven and roast for a further 15 minutes.

  3. Step 3

    Serve with snake beans and rice.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/pork-belly-and-potato-yellow-curry-with-snake-beans-20220303-h2254e.html