Ingredients

1 kg pork belly

2 tablespoon vegetable oil

2 tablespoon vegetable oil

11/2 sea salt

1 tablespoon Thai red curry paste

125ml coconut milk

2 tablespoon green beans cut into 5 cm pieces .

2 tablespoons caster sugar + extra to serve .

4 kaffir lime leaves thinly sliced

Thai basil leaves to serve , (optional )

rice to serve

Method

preheat the oven to 150/130 fan forced . Use a sharp knife to score the pork skin in 1cm apart .

Transfer the pork to a roasting tray lined with foil . Roast for 1hr 30 minutes . increase heat to 230/c /210fan forced for a furthur 10-15minutes . Transfer the pork to a roasting traay or until cracking is crisp . set aside for 10 minutes to cool slightly before transfering in the fridge for 30 minutes or overnight to grill .

Cut the pork belly for 4pieces .

Heat the oil in a wok or large frying pan over medium heat . Add curry paste . Cook stirringly for 30 seconds or until aromatic . stir in the coconut milk beans , fish sauce and sugar . Bring to a simmer.

Reduce heat to low .

Simmer for 5minutes or until thickened . Add pork belly and get toss until combined and warmed through .

Season pork mixture with extra fish sauce . Transfer to a serving bowl . Tap with kaffir lime coriander basil and rice .

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