Curried Pork Belly with Vegetables

This past weekend, we decided to pick up a full pork belly—if you can find it, it’s a great savings, and we hope to make our own bacon on the smoker at some point. We haven’t cracked that code yet, but for this week we made a delicious curry recipe that resulted in super tender, flavorful pork belly with vegetables.

Cooking this dish was a bit of an adventure, as the liquids didn’t reduce as quickly as I expected. Kudos to my good friend and cooking sensei Russ for sous cheffing via iMessage on a Saturday night.

Ingredients
2 lb pork belly, sliced into bite-sized pieces
3 C beef stock
3 C water
2 C celery, chopped
2 C button mushrooms, sliced
1 large white onion, chopped
2 Tbsp Sriracha
2 Tbsp red curry paste
1 Tbsp fish sauce
1 tsp garam masala
7 cloves garlic, pressed
1/4 C avocado oil

Method

Take sliced pork and mix with sriracha, red curry paste, fish sauce, and 1/2 tsp garam masala. Allow to marinate at least 30 minutes, up to 2 hours.

Heat avocado oil in a high-walled skillet.

Add marinated pork, cook for 5 minutes, mixing twice.

Add 3 C broth and 3 C water (or enough to cover pork), bring to summer, turn down heat to low.

After 1 hour, remove pork. Set aside.

Turn heat to medium-high. Add one large onion chopped. Cook for 10 minutes.

Add mushrooms, celery, and remaining teaspoon of garam masala. Cook for 10 minutes, stirring occasionally.

Turn heat to medium-low. Add 7 cloves pressed garlic. Cook for 1 minute.

Return pork, mix and cook on low, covered for 5 minutes.

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