Ingredients with Measurements:
- 1 kg pork belly (liempo)
- 1 cup coconut milk
- 2 tbsp curry powder
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 1 tbsp lime juice
- Salt and pepper to taste
Special equipment needed:
- Grill or oven
Step-by-step instructions:
1. In a bowl, mix together coconut milk, curry powder, brown sugar, soy sauce, fish sauce, ginger, garlic, lime juice, salt, and pepper.
2. Place the pork belly in a large resealable bag and pour the marinade over it. Seal the bag and massage the marinade into the meat. Marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat the grill or oven to 375°F.
4. Remove the pork belly from the marinade and discard the excess marinade.
5. Grill or roast the pork belly for 30-40 minutes or until cooked through and crispy.
6. Let the pork belly rest for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 30-40 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 8g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Coconut milk can be substituted with heavy cream or evaporated milk.
- Curry powder can be substituted with garam masala or turmeric.
Variations:
- Add chopped chili peppers or hot sauce for a spicier marinade.
- Use different cuts of meat such as chicken thighs or beef sirloin.
- Add vegetables such as bell peppers or onions to the marinade.
Tips and tricks:
- Make sure to massage the marinade into the meat to ensure even flavor distribution.
- Let the pork belly rest before slicing to retain its juices.
- Serve with a side of rice or grilled vegetables.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven or microwave until heated through.
Presentation ideas:
Serve the sliced pork belly on a platter with a garnish of chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions.
Pairings:
Serve with a side of rice or grilled vegetables.
Suggested side dishes:
Grilled vegetables, roasted sweet potatoes, or steamed rice.
Troubleshooting advice:
- If the pork belly is not crispy enough, broil it for a few minutes at the end of cooking.
- If the marinade is too salty, add more brown sugar or lime juice to balance it out.
Food safety advice:
Make sure to marinate the pork belly in the refrigerator and discard any leftover marinade to prevent bacterial growth.
Food history:
Coconut-curry marinade is a popular flavor combination in Southeast Asian cuisine, particularly in Thai and Filipino dishes.
Flavor profiles:
The coconut-curry marinade adds a sweet and savory flavor to the pork belly, with a hint of spice from the curry powder.
Serving suggestions:
Serve the pork belly with a side of rice or grilled vegetables for a complete meal.
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Region: Philippine