Directions

To Cook

1. Place the whole piece of pork belly in boiling water and simmer until tender. Pierce the skin with a fork. Allow to cool, then fry in hot oil until crispy. Allow to cool, then cut into bite-sized pieces. Discard all but 1 tbsp oil.
2. Blanch beans in boiling water until tender, then refresh in ice-cold water. Drain and set aside.
3. Heat the reserved oil over low heat. Add Valcom Red curry paste and stir-fry until fragrant. Add the pork, beans, palm sugar, Valcom Kaffir Lime Leaves and water and stir through. Remove from heat.