Northern Thai Pork Curry

Main Curry

• 1kg pork belly on the bone (ribs still in), cut into large chunks

• 8 cloves pickled garlic

• 3–4 shallots (or 6–8 Thai shallots)

• ½ thumb-sized piece ginger, half finely matchsticked, half for paste

• 5 lime leaves, stalks removed (save 2 whole for the curry)

• 1L pork or chicken stock

• 1 tbsp shrimp paste (optional)

• 2 tbsp vegetable oil

• Salt, to taste

The Sauce

• 3 tbsp tamarind paste

• 2 tbsp palm sugar (or brown sugar)

• 1½ tbsp sweet soy sauce (Thai-style ketchup manis)

• 2 tbsp fish sauce

The Curry Powder (makes extra)

• 2 tsp fennel seeds

• 3 tsp cumin seeds

• 3 tsp coriander seeds

• 1 star anise

• 3–4 cloves

• 1 tsp black peppercorns

• 3–4 green cardamom pods

• ½ stick cinnamon

• 1 tsp turmeric powder

• ½ tsp ground nutmeg

Toast all whole spices—fennel, cumin, coriander, black pepper, star anise, cloves, cardamom, and cinnamon—over medium heat for 1–2 minutes, until fragrant and lightly smoking.

Transfer to a spice grinder and blitz to a coarse powder.

Stir in turmeric and nutmeg.

Set aside. This is your freshly made curry powder — earthy, aromatic, and full of depth.

Roughly chop the shallots and half of the ginger.

Add them to a blender with lime leaves, 2 cloves of pickled garlic, shrimp paste, 1 tsp of the curry powder, and a drizzle of oil.

Blitz to a rough paste — don’t worry if it’s not perfectly smooth. You want a rustic texture.

Rub the pork chunks with salt and 2 tbsp of the curry powder.

Massage well, as you would a dry rub.

Leave to marinate while you prep the sauce.

In a small bowl, combine:

Tamarind paste

Fish sauce

Sweet soy sauce

Palm sugar

Stir well until the sugar dissolves.

Heat 1 tbsp oil in a large wok or deep pan over medium heat. Add the curry paste and fry slowly for 7–8 minutes, stirring often.

Add the marinated pork and stir well to coat it in the paste. Toss in 2 whole lime leaves.

Cook on medium-high heat for 4–5 minutes to seal the pork and build color.

Pour in the sauce mixture and stir, scraping the bottom of the wok to lift up all that flavour. Let it bubble and caramelise for 2–3 minutes.

Pour in enough stock to fully cover the pork. Bring to a boil, then reduce to a low simmer.

Cook gently for 1½–2 hours, stirring occasionally. The pork should be tender and the sauce thickened and rich.

After about 1½ hours, check the pork. When nearly tender, add the remaining pickled garlic and the matchsticked ginger. Continue to simmer for another 30 minutes.

Taste and adjust seasoning — balance of sweet, sour, and salty is key.

Garnish with fresh coriander and serve with:

Steamed jasmine rice

Stir-fried greens or simple veg