Northern Thai Pork Curry

1kg pork belly, cut into large chunks
1 teaspoon salt
2 tablespoons curry powder (from below)

2 tablespoons vegetable oil
2 lime leaves

2 tablespoons crispy fried shallots
750ml chicken stock or water
Fresh coriander, to garnish

The Curry Powder

2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 teaspoon black peppercorns
1 cinnamon stick
2 cloves
1 star anise
4 green cardamom pods
1 teaspoon turmeric powder
¼ teaspoon ground nutmeg

The Curry Paste

4 shallots, roughly chopped
50g ginger, divided
8 lime leaves
2 tablespoons pickled garlic
1 teaspoon shrimp paste
2 tablespoons vegetable oil
1 teaspoon curry powder

The Sauce
2 tablespoons fish sauce
3 tablespoons tamarind concentrate
1½ tablespoons sweet soy sauce (kecap manis)
50g palm sugar

PREPARATION

1. Toast the coriander, cumin, fennel, peppercorns, cinnamon, cloves, star anise and cardamom until fragrant, then grind into a coarse powder and mix with the turmeric and nutmeg.
2. Roughly chop the shallots, half the ginger, lime leaves and a couple of pickled garlic cloves, then blend with the shrimp paste, oil and 1 teaspoon of curry powder into a rough paste.
3. Season the pork belly with the salt and 2 tablespoons of curry powder, massaging it thoroughly into the meat.

COOKING

1. Heat the oil in a wok or casserole dish and fry the curry paste over medium heat for 7–8 minutes until darkened, fragrant and lightly caramelised.
2. Add the whole kaffir lime leaves and stir briefly before adding the pork.
3. Fry the pork for several minutes, turning regularly until lightly sealed and coated in the aromatic paste.
4. Mix together the fish sauce, tamarind concentrate, sweet soy sauce and palm sugar, then pour into the pan and stir well.
5. Add the crispy fried shallots and scrape the bottom of the pan to release any caramelised flavours.
6. Pour in enough stock to fully cover the pork, bring to the boil, then reduce to a gentle simmer.
7. Cover and cook for 1½ hours, stirring occasionally, until the pork is becoming tender.
8. Add the remaining pickled garlic and finely sliced ginger, then continue cooking for a further 30 minutes until the pork is soft and the sauce rich and glossy.
9. Garnish with fresh coriander and serve with steamed rice.

School of Wok Tips

• Toasting whole spices before grinding creates a far deeper flavour than using pre-ground spices.
• Take time to properly fry the curry paste; this is where much of the curry's flavour develops.
• Pork belly on the bone adds extra richness and helps keep the meat moist during cooking.
• Add the pickled garlic towards the end of cooking to preserve its sweet, tangy character.

FAQs

Can I use shop-bought curry powder?
Yes, but making your own spice blend gives the curry its distinctive Northern Thai flavour and aroma.

What does pickled garlic add to the curry?
It brings a gentle sweetness and acidity that balances the richness of the pork and spices.

Can I make this with another cut of pork?
Yes, pork shoulder works very well and becomes beautifully tender when slow cooked.