Crispy Pork Belly with Thai Curry

Michael Bingham

Dave's Grill - Montauk, NY

On the menu at his recent Beard House dinner, this addictive hors d'Ouevre is fragrant with lemongrass and coconut milk and gets plenty of heat from Thai chiles and lots of garlic.


  • Pork Belly:
  • One 3-pound boneless pork belly
  • 12 cups water or pork stock
  • 1 cup low-sodium soy sauce
  • 2 lemongrass stalks
  • 1/2 head garlic
  • 3 red Thai chiles
  • Vegetable oil for frying
  • Salt and pepper
  • Thai Curry:
  • 1 tablespoon vegetable oil, plus more for frying
  • 1 tablespoon minced shallot
  • 1 small garlic clove, minced
  • 1 cup coconut milk
  • 1/4 cup red Thai curry paste
  • 1/2 tablespoon sugar


Preheat the oven to 300°F. Season the pork belly with salt and pepper and place it in a large roasting pan.

In a large stockpot bring the water (or pork stock), soy sauce, lemongrass, garlic, and Thai chiles to a boil. Once the liquid has boiled, pour it over the pork belly in the pan. Transfer to the oven, and braise for 2 1/2 hours or until fork tender.

Remove the pork belly from the oven and allow it to cool in the liquid. Once the pork belly has cooled, drain the liquid. Dry the pork belly very thoroughly, and cut into 1-inch by 1/2-inch slices. Set aside.

Make the Thai curry sauce: heat the vegetable oil in a sauté pan and sweat the shallots and garlic. Add the coconut milk and whisk until the liquid comes to a low simmer. Pull the pan off the heat and add the curry paste and sugar. Cool and set aside.

In a large Dutch oven or heavy-bottomed pot with tall sides, heat enough vegetable oil for a depth of 2 inches to 350°F. Fry the sliced pork belly until golden brown and crispy, about 3 minutes.

Serve the crispy pork belly slices along with the cooled curry sauce.


4 servings