Crispy Pork Belly Green Curry with Thai Eggplant

Ingredients

• pork belly500g
• green curry paste3 tbsp
• coconut milk400ml
• Thai eggplants250g
• makrut lime leaves4 leaves
• Thai basil leaves1 cup
• fish sauce2 tbsp
• palm sugar1 tbsp
• coconut oil2 tbsp
• chicken stock200ml
• shallots2
• garlic3 cloves
• bird's eye chilies3
• salt1 tsp

Directions

1. 1

   Preheat oven to 160°C (320°F). Score the pork belly skin deeply with a sharp knife. Rub with salt and roast on a wire rack for 30 minutes, then increase heat to 200°C (400°F) and roast another 20 minutes until the skin is crackling and golden. Let rest, then cut into large chunks.

2. 2

   While the pork roasts, halve the Thai eggplants and soak in salted water to prevent browning. Gently bruise the makrut lime leaves to release their oils.

3. 3

   Heat coconut oil in a large wok or pot over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant. Add the shallots, garlic, and bird's eye chilies (lightly crushed), and cook for another minute.

4. 4

   Pour in the coconut milk, then add the chicken stock. Bring to a gentle simmer. Add the fish sauce and palm sugar, stirring until the sugar dissolves.

5. 5

   Add the Thai eggplants and makrut lime leaves to the curry. Simmer for 5-7 minutes, until the eggplants are tender but still hold their shape.

6. 6

   Finally, add the crispy pork belly pieces and half of the Thai basil leaves. Let everything simmer for 2 minutes just to warm the pork without losing its crunch. Stir in the remaining basil and serve immediately with jasmine rice.