Thai Red Curry Pork Belly (Gaeng Tepo)
This Thai red curry pork belly with morning glory (gaeng tepo) is rich, spicy, and authentic, featuring tender pork belly simmered in a creamy coconut curry.
Equipment
- cutting board and knife
- Wok or pot
- Spatula or ladle
Ingredients
- 300 g pork belly, sliced into bite-sized pieces
- 1 tbsp oil
- 1.5 tbsp red curry paste
- 1 cup coconut milk
- 0.5 cup water
- 1 tsp Thai tamarind paste
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 1/4 tsp salt
- 1 prik chi fa chili (Thai spur chili), thinly sliced
- 2 kaffir lime leaves, halved, stems removed
- 80 g morning glory (water spinach)
- 2 thin slices of kaffir lime fruit (optional)
Instructions
- Slice the pork belly. Cut the pork belly into bite-sized pieces, keeping a good balance of fat and meat.
- Prepare the aromatics. Remove stems from kaffir lime leaves, slice chili peppers and kaffir lime fruit (if using), and chop the morning glory.
- Fry the curry paste. Heat oil in a pot and stir-fry the red curry paste over medium heat until fragrant.
- Cook the pork belly. Add the pork belly to the curry paste and stir until coated and starting to brown.
- Simmer in coconut milk. Pour in coconut milk and water, then let the pork belly cook gently until tender and the broth turns creamy.
- Season. Stir in fish sauce, tamarind paste, palm sugar, and salt. Cook until the palm sugar is dissolved.
- Add aromatics and vegetables. Add kaffir lime leaves, chili, and lime fruit (if using). When the pork belly is fully cooked, add the morning glory and cook just until the greens are tender. Serve hot with jasmine rice.
Video
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 1048kcal | Carbohydrates: 11g | Protein: 18g | Fat: 105g | Saturated Fat: 51g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 38g | Cholesterol: 108mg | Sodium: 1135mg | Potassium: 681mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4334IU | Vitamin C: 25mg | Calcium: 81mg | Iron: 6mg
