Pork belly and potato yellow curry with snake beans

Oven-baked pork belly curry served with snake beans (top left) and steamed rice.
Oven-baked pork belly curry served with snake beans (top left) and steamed rice. Photo: James Moffatt
Difficulty
Easy

This oven-baked pork belly curry is a one-tray wonder. If you can't find snake beans, blanch some regular green beans instead.

Ingredients

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

Method

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.