Slow-Cooked Mangalista Pork Belly in Coconut Curry

Ingredients:

Mangalista pork belly (cut into large chunks)

1 can coconut milk

1 onion (chopped)

2 cloves garlic (minced)

1-inch piece of ginger (grated)

2 tbsp red curry paste (or green curry paste for a different flavor)

1 tbsp fish sauce (optional)

1 tbsp brown sugar

2 tbsp soy sauce

1 lime (juice and zest)

Fresh basil or cilantro for garnish

Jasmine rice (for serving)


Instructions:

1. Brown the Pork Belly:
Heat a large pot or Dutch oven over medium heat and add a bit of oil. Season the pork belly chunks with salt and pepper, then brown the pork on all sides. Remove the pork and set aside.


2. Make the Curry Sauce:
In the same pot, sauté the onion, garlic, and ginger until fragrant. Stir in the red curry paste and cook for another minute. Add the coconut milk, fish sauce (if using), soy sauce, brown sugar, lime juice, and zest. Bring to a simmer.


3. Slow Cook the Pork Belly:
Return the pork belly to the pot, making sure it’s mostly submerged in the sauce. Cover and let it simmer on low for 2-3 hours, or until the pork is tender and the flavors are well melded.


4. Serve:
Serve the pork belly and coconut curry over jasmine rice, garnished with fresh basil or cilantro.