Cook this Christmas Thai

Bunja Thai takes the Christmas classic pork and makes it into a Thai dish to delight your family and friends this Christmas Day

View our recipe and watch our video on how to cook Twice Cooked Crispy Pork Belly dressed with a spicy red curry sauce & kaffir lime leaf.

Twice Cooked Crispy Pork Belly dressed with a spicy red curry sauce & kaffir lime leaf

Twice Cooked Crispy Pork Belly

Ingredients:

1. 1kg Pork Belly

Method:

Boil the pork for 20mins in water with 2 tsp of salt or 1/2 cup of soy sauce, leave to cool for 1 hr. Then shallow fried or deep fried till skin is crisp & crunchy. Set aside to cool.

Spicy red curry sauce & kaffir lime leaf

Ingredients:

1. oil
2. 1 whole minced onions
3. 1 tbsp of red curry paste (store bought is fine)
4. 2 tbsp of oyster sauce
5. 1 tbsp of chilli paste in soy bean oil ( can use 1 tbsp of sugar if cannot find chilli paste)
6. 1 tsp of tumeric powder
7. 3-4 kaffir lime leaves
8. sliced spring onions for garnishing
9. 1 cup of coconut milk

Method:

On medium heat, oil in wok, add minced onions, stir till translucent then add curry paste, tumeric powder stir till the smell is aromatic, then add coconut milk & kaffir lime leaves, stir until it comes to boiling point then add oyster sauce, chilli paste or sugar, mix well. Pour sauce over the twice cooked crispy pork.