Rich Pork Belly Curry
Cat-Shaped Rice

Delight in a soul-warming pork belly curry featuring a deeply savory, soup-like sauce. Served with playful cat-shaped rice and crispy pan-seared vegetables, it is the ultimate comfort food.

Ingredients

• 1.5 cups white rice
• 300 g pork belly slices
• 1 medium onion
• 1/2 orange pepper
• 1/2 cup sliced lotus root
• 3-4 pods okra
• 2 tbsp cornstarch
• 2 tbsp cooking oil
• 100 g curry paste block
• 2.5 cups water
• to taste black pepper
• 1 tsp sugar
• 1 tbsp preferred sauce
• 1 sheet nori seaweed

Instructions

1. 1Measure the rice

   

   Begin by pouring the raw white rice from its packaging into a large container for washing. Preparing perfectly cooked rice is the foundation of any great curry dish.

   Tip: Using a standard measuring cup for the rice will help you get the exact water-to-rice ratio needed when cooking.
2. 2Transfer to the rice cooker

   

   Once the rice is thoroughly washed and drained, pour it into the inner pot of your rice cooker. Add the appropriate amount of water and set it to cook while you prepare the rest of the meal.

   Tip: Wash the rice until the water runs mostly clear to remove excess starch, which helps yield fluffy, separate grains.
3. 3Slice the pork belly

   

   Place the raw pork belly on a clean wooden cutting board and slice it into smaller, bite-sized pieces. The rich fat from the pork belly is essential for creating a deeply savory and aromatic curry base.

   Tip: If the pork belly is slightly partially frozen, it will be much easier to slice into neat, even pieces.
4. 4Slice the onions

   

   Cut a raw onion in half and slice it into thin strips. The onions will break down as they cook, providing a natural sweetness that balances the rich, soup-like curry sauce.

   Tip: Leave the root end intact while cutting; it holds the layers together and makes slicing much easier.
5. 5Coat the vegetables with cornstarch

   

   Sprinkle cornstarch evenly over slices of raw lotus root, okra, and orange pepper arranged in a plastic tray.

   Tip: Ensure a light, even coating so the vegetables crisp up nicely when pan-seared.
6. 6Pan-sear the vegetables

   

   Heat cooking oil in a small rectangular skillet over a flame and add the cornstarch-coated vegetable slices to pan-sear until golden and tender.

   Tip: Pan-sear in batches if necessary to ensure each vegetable gets a nice, crispy exterior.
7. 7Sauté the onions

   

   Add sliced onions into a hot pan with oil and stir-fry continuously until they become translucent and slightly browned.

   Tip: Browning the onions brings out a natural sweetness that forms the flavor base of the curry.
8. 8Add pork belly

   

   Introduce raw pork belly slices into the pan with the sautéed onions, stirring continuously to combine everything together.

   Tip: Cook the pork belly until its fat begins to render for a richer curry texture.
9. 9Add curry paste

   

   Place a block of curry paste directly into the pan alongside the browned meat and onions, allowing it to melt and coat the ingredients.

   Tip: Letting the curry paste toast slightly with the meat and onions enhances its rich aroma.
10. 10Add water and seasonings

    

    Pour water into the pan over the curry paste, meat, and onions, then season with black pepper, sugar, and your preferred sauce while stirring to dissolve the curry block.

    Tip: Adjust the water level to keep the texture slightly soup-like as desired for coating rice.

Make Ahead & Storage

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Frequently Asked Questions