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

Serves: 4


  • 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.