Pork belly and potato yellow curry with snake beans

Name: Pork belly and potato yellow curry with snake beans
Cook time: 1 h
Yield: 4
Cuisine: Thai
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

Jessica Brook

March 3, 2022

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

easyTime:30 mins - 1 hourServes:4

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

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

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.
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.
Step 3
Serve with snake beans and rice.

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