Serves: 4

Prep time: 20 minutes

Cooking time: 1-2 hours





1kg pork belly, cut into 30mm pieces


Spice mix – 2tbs coriander seeds

Tbs cumin seeds

Tbs black mustard seeds

Tsp fennel seeds

Tsp turmeric

5 cardamom pods

5 cloves


Piece cinnamon

15 curry leaves

2 sliced green chillies

2 finely chopped onions

25mm piece ginger, matchsticks

4 cloves garlic

100ml tamarind paste

200ml coconut milk

300ml veg stock



  1. Brown 1kg pork belly, bone out and rind off, cut into 30mm pieces in batches, remove.
  2. For the spice mix – dry fry 2tbs coriander seeds, 1tbs cumin seeds, 1tbs black mustard seeds, 1tsp fennel seeds, 1tsp turmeric, 5 cardamom pods and 5 cloves on a low heat for 2-3 minutes, then grind in a mortar and pestle or spice grinder until quite fine.
  3. Cook 2 finely chopped onions in the pork fat for 5 minutes, then add 4 chopped cloves garlic, 1 piece of cinnamon, 15 curry leaves and a 25mm piece of ginger cut into matchsticks.
  4. Add the spice mix and the pork, cook 3-4 minutes, coating the pork.
  5. Now add 100ml tamarind paste, 200ml coconut milk and 300ml vegetable stock. Cover and cook for at least 90 minutes (you may need to add a little water).
  6. Serve with sticky rice.



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