Dinner
Mustard Seed and Coconut Braised Pork Belly
A Pondicherry original, pork belly slow-braised in a coconut milk and black mustard seed base where the French technique of rendering the fat before braising and the Tamil spice tradition meet in a dish where the sweet coconut richness and the deep savoury pork depth are structurally inseparable.
$5
15 minsPrep
1 hr 30 minsCook
105 minsTotal
EasyLevel
Nutrition per serving
720Calories
28gProtein
42gFat
62gCarbs
8gSugar
3gFiber
680mgSodium
85mgChol
0gSat Fat
Goes well with
German Weissbier
local
Vietnamese Iced Coffee
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Season 450g pork belly pieces with 0.75 tsp salt. Dice 1 large onion finely. Grate 4 garlic cloves and 25g ginger. Slice 1 green chilli. Mix ground coriander, cumin, turmeric, kashmiri chilli powder, and cinnamon.
2
Sear
Place pork skin-side down in cold casserole. Heat to medium, cook 10–12 minutes without moving, pouring off excess fat every 4 minutes until skin is deep golden. Flip, cook 2 minutes. Remove and set aside.
3
Bloom
Heat reserved 1 tbsp fat over medium-high. Add 1 tsp mustard seeds, let pop 20 seconds. Add 10 curry leaves, stir 10 seconds. Add diced onion, cook 5–6 minutes until golden.
4
Build
Add grated garlic, ginger, and sliced chilli, stir 1–2 minutes. Add spice mix and 1.5 tbsp tomato paste, stir 2 minutes until paste darkens slightly.
5
Braise
Pour in 400ml coconut milk, 100ml stock, 1.5 tsp palm sugar, and 0.5 tsp salt. Stir to combine and bring to gentle simmer. Return pork skin-side up, cover, braise over low heat 1 hour 10 minutes until meat is completely tender.
6
Reduce
Uncover and simmer 8–10 minutes over medium heat until sauce thickens to a glossy coating that clings to the meat.
7
Plate
Scatter 10g fresh coriander and 60g thinly sliced red onion over braised pork. Serve with 360–440g steamed basmati rice and lime wedges alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g450g pork belly
- 1 tbsp1 tbsp neutral oil
- 1.25 tsp1.25 tsp fine sea salt
- 1 tsp1 tsp black mustard seeds
- 1010 curry leaves
- 11 large onion
- 4 cloves4 cloves garlic
- 1.51.5 thumbs fresh ginger
- 11 small green chilli
- 1.5 tsp1.5 tsp ground coriander
- 1 tsp1 tsp ground cumin
- 0.5 tsp0.5 tsp ground turmeric
- 0.5 tsp0.5 tsp kashmiri chilli powder
- 0.25 tsp0.25 tsp ground cinnamon
- 1.5 tbsp1.5 tbsp tomato paste
- 400ml400ml coconut milk
- 100ml100ml chicken stock
- 1.5 tsp1.5 tsp palm sugar
- 360–440g basmati rice
- 10g10g fresh coriander
- 11 lime
- 60g60g red onion
