Curried Pork Belly
Commonly associated with Southeast Asian cooking, spicy curry is also featured in southern Chinese dishes. Instead of steaming the pork, you could deep-fry it in 2–4 cups of oil until the pork belly turns a deep brown, about 5 minutes.
Serves: 4Hands-on: 10 minutesTotal: 1 hour 5 minutesDifficulty: Easy
- 1 lb. pork belly
- 4 Tbsp. soy sauce
- 2 Tbsp. Chinese rice wine or dry sherry
- 2 tsp. sugar
- 2 tsp. curry paste
- 1 tsp. turmeric
- 1 large clove garlic, chopped
- Cut the pork belly into bite-size pieces and place in a medium bowl. Add the soy sauce, rice wine, sugar, curry paste, turmeric, and chopped garlic. Marinate for 30 minutes.
- Bring several inches of water to boil in a wok. Decrease the heat to keep the water at a simmer. Set a rack in the wok and place the ribs on a dish or plate inside a bamboo steamer.
- Cover the wok and steam for about 25 minutes, until the pork belly is cooked through.