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Pork Belly Curry with Chana Dal Curry and Chilli Pineapple
Recipe by Minoli De Silva
This multi-dish recipe is no easy feat, but it is bursting with so many different spices and flavour that you'll be so happy you gave it a go!
- Steps
- Ingredients
Ingredients
Roasted Curry Powder
Marinated Pork Belly
Slow Cooked Pork Sauce
Chana Dhal Curry
Coconut Rice
Black Pepper Pork Curry
Chilli Pineapple
To serve
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Steps
- For the Roasted Curry Powder, place coriander seeds, dried chillies, cinnamon, curry leaves and cardamom pods in a frying pan. Toast over low heat, swirling pan continuously, for 1-2 minutes, until fragrant.
- Add cumin, fennel, mustard and fenugreek seeds, lemongrass, pandan and cook for a further 3 to 4 minutes until fragrant and toasted. Transfer to a spice grinder and process to a fine powder. Set aside.
- For the Marinated Pork Belly, remove belly from the bone and set bones aside. Cut flesh into 4 cm cubes and place into a bowl. Add the remaining ingredients and mix well to ensure pork is evenly coated. Cover the bowl with cling film and leave in the fridge for 18 hours.
- For the Slow Cooked Pork Sauce, combine the pork bones with the remaining ingredients. Set aside.
- Turn a slow cooker on to low heat. Add coconut oil, ginger, garlic, pandan, lemongrass, curry leaves, apple cider vinegar, chicken stock, coconut cream and treacle and pork bones to the slow cooker and mix to evenly combine. Ensure pork bones are covered with liquid, add a little water if required. Cover with the lid and cook for 18 hours.
- Once cooked, strain sauce into a saucepan and simmer until reduced by half. Season to taste.
- For the Chana Dhal Curry, wash soaked Chana dhal until water runs clear, then drain well.
- Transfer to a medium saucepan along with the curry powder, turmeric and water. Bring to a boil, then reduce heat and simmer until the dhal is almost cooked through about 15 minutes. Add the coconut milk and cook until the dhal is tender, about 10-15 minutes.
- Place the coconut oil into a small saucepan and once hot, add the mustard seeds, fennel seeds, cumin seeds, curry leaves, dried chillies and sliced long red chillies. Cook for one minute then remove from the heat. Spoon on top of the dhal just before serving.
- For the Coconut Rice, wash the rice until the water runs clear and soak for 15 minutes in cold water. Drain well then place into a medium saucepan.
- Add remaining ingredients and cover with a lid. Bring to the boil then reduce heat to low and simmer for 10 minutes. Remove from heat, and set aside, covered, for 15 minutes. Fluff rice with a fork before serving.
- For the Black Pepper Pork Curry, turn on pressure cooker to sauté mode.
- Add coconut oil and once hot, add marinated pork belly and sauté to seal the pork.
- Add up to 1 litre of slow cooked pork sauce into the pressure cooker, cover and cook under high pressure for 25 minutes. Release the pressure and balance the sauce with treacle, lime juice and salt, to taste. Reserve in pressure cooker to keep warm.
- For the Chilli Pineapple, peel and core pineapple, then dice into 5mm cubes and place into a bowl.
- Finely dice fresh chillies, removing seeds and white pith inside each chilli and add to the pineapple.
- Add chilli powder, kithul treacle, lime juice and stir to combine.
- Season with salt to taste just before serving and a little more treacle for a touch of sweetness if needed.
- To serve, place elements into separate bowls and serve with lime on the side.
