This oven-baked pork belly curry is a one-tray wonder. If you can't find snake beans, blanch some regular green beans instead.
800g rindless, boneless pork belly, cut into 2cm pieces
800g small potatoes, halved
¼ cup quality yellow curry paste
1 tbsp tamarind paste
2 garlic cloves, crushed
¼ cup coconut sugar
400ml can coconut milk
4 makrut lime leaves
4 sprigs pickled peppercorns
steamed rice, to serve
300g bunch snake beans, blanched, to serve
1. Preheat the oven to 200C fan-forced (220C conventional). Place the pork belly and potatoes in a lightly greased deep roasting tray. Season with salt and pepper and roast for 15 minutes.
2. Add the curry paste, tamarind, coconut sugar, coconut milk, makrut lime leaves and peppercorns and mix to combine. Return to the oven and roast for a further 15 minutes.
3. Serve with snake beans and rice.