Ingredients with Measurements:
- 2 lbs pork belly, cut into 2-inch cubes
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp red curry paste
- 1 can coconut milk (13.5 oz)
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup rice vinegar
- 1 cinnamon stick
- 3 star anise
- 2 tbsp cornstarch
- 2 tbsp water
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat.
3. Add pork belly cubes and cook until browned on all sides, about 5-7 minutes.
4. Remove pork from pot and set aside.
5. In the same pot, add onion, garlic, and ginger. Cook until onion is translucent, about 3-5 minutes.
6. Add red curry paste and stir to combine.
7. Pour in coconut milk, soy sauce, brown sugar, rice vinegar, cinnamon stick, and star anise. Stir to combine.
8. Add pork back to the pot and bring to a boil.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Bake for 2-3 hours, or until pork is tender and falls apart easily.
11. In a small bowl, mix cornstarch and water to make a slurry.
12. Remove pot from oven and place on stovetop over medium-high heat.
13. Add cornstarch slurry to the pot and stir until sauce thickens, about 2-3 minutes.
14. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 650
- Fat: 45g
- Carbohydrates: 35g
- Protein: 27g
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or beef chuck roast.
- Red curry paste can be substituted with green curry paste or yellow curry powder.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers to the pot during the last hour of cooking.
- Use chicken instead of pork for a lighter version of the dish.
- Add chopped fresh herbs such as cilantro or basil for a burst of freshness.
Tips and tricks:
- Browning the pork before braising adds depth of flavor to the dish.
- Make sure to use a heavy-bottomed pot or Dutch oven to prevent burning.
- If the sauce is too thin, add more cornstarch slurry until desired thickness is achieved.
Storage instructions:
- Store leftover Coconut-Curry Dongpo Braised Pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve Coconut-Curry Dongpo Braised Pork in a shallow bowl with a ladle of sauce on top.
- Garnish with chopped scallions or sesame seeds for added texture and flavor.
Pairings:
- Serve with steamed rice or noodles to soak up the delicious sauce.
- Pair with a crisp green salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Garlic noodles
- Roasted sweet potatoes
Troubleshooting advice:
- If the sauce is too thick, add more coconut milk or chicken broth to thin it out.
- If the pork is tough, it may need to cook longer. Return to the oven and check every 30 minutes until tender.
Food safety advice:
- Make sure to cook pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Dongpo Braised Pork is a famous Chinese dish named after the poet and politician Su Dongpo. The dish originated in Hangzhou, China, and is known for its rich, fatty pork belly and sweet soy sauce-based sauce.
Flavor profiles:
- Coconut-Curry Dongpo Braised Pork is a savory and slightly sweet dish with a hint of spice from the red curry paste. The coconut milk adds a creamy richness to the sauce, while the soy sauce and rice vinegar provide a tangy and salty balance.
Serving suggestions:
- Serve Coconut-Curry Dongpo Braised Pork as a main dish for dinner or lunch.
- This dish is perfect for a cozy night in or a special occasion.
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Region: Chinese