Melts in Your Mouth! Tender Pork Belly Curry

Melts in Your Mouth! Tender Pork Belly Curry

This curry made with pork belly melts in your mouth even if you don't chew. The cheese used as topping and the pork belly go perfectly together!

Ingredients: 4 servings

Pork belly (block)
350 g
Salt and pepper to season the pork
1 teaspoon
Ginger for parboiling the pork
As needed
2 medium (or 3 small)
1 large
2 medium
Red wine
100 ml
Tomato juice
1 can
Instant coffee
1 teaspoon
1 piece
Ginger, garlic (grated)
1 teaspoon each
Cheese for topping
to taste ♪
Curry roux
1 small box (100 g)


1. Make all the ingredients ready. Besides the ingredients listed above, add spices of your choice!
2. Prep the pork belly first! This is important. Take the pork belly block out, and pierce it multiple times all over with a bamboo or metal skewer. This is done so that the flavors penetrate and tenderize. After piercing it all over, rub evenly with salt and pepper, and let it rest in the refrigerator for 30 minutes.
3. Take the pork belly block out of the refrigerator and cut into large cubes. It will be cooked after this, so make the cubes rather big. Brown the pork belly cubes in a frying pan. No oil is needed! The fat of the pork belly is enough!!
4. Put the browned pork belly in a small pan and parboil! Add ginger to the water to remove any gaminess. It's even better if you add the green part of a leek too! Simmer gently over low heat for an hour while skimming off the scum.
5. Take the slow-simmered, tender pork belly out onto a plate. Let the cooking liquid cool down, then refrigerate.
6. While the cooking liquid is chilling, prep the vegetables. Slice the onion thinly along the grain. Cut the carrot and potatoes into large random pieces.
7. Melt butter (not listed) in a pan, and sauté the sliced onions. Sauté patiently, taking your time, until caramelized! If you can't wait that long, you can stop when they are lightly browned.
8. When the onions are browned, add carrot and potatoes and sauté lightly. Add pork belly.
9. Add red wine and evaporate the alcohol. Pour in tomato juice and pork cooking liquid (about 650 ml in total; top up with water if there isn't enough). If you chill the pork cooking liquid and throw away the fat that congeals on top, it's healthier.
10. Simmer until it comes to a boil! When it comes to a boil, turn the heat down very low and simmer for another 30 minutes! The pork belly will become fall-apart tender, so don't stir it around too much. Add instant coffee, chocolate, ginger and garlic. I recommend using bitter chocolate!
11. Add curry roux and simmer until dissolved. Once the roux has dissolved, take the curry off the heat and let it cool. This ensures that the flavors permeate the ingredients.
12. Reheat the cooled curry. Top the rice with melting type cheese, then ladle the slowly simmered curry. Done!!

Story Behind this Recipe

I really wanted to eat meltingly tender pork belly curry.