- Place the whole piece of pork belly in boiling water and simmer until tender (around 50 minutes). Pierce the skin with a fork. Rub the skin with baking soda then follow by half of the salt and pour white vinegar all over the skin. Use the remaining salt rub the meat.
- Allow to cool. In a deep pan or pot, place the pork skin side down in cold oil and turn to high heat. Fry until skin puffs up. Then, place the meat side down and continue frying until golden brown.
- Allow to cool, then cut into bite-sized pieces. Discard all but 1 tbsp oil.
- Blanch beans in boiling water until tender, then refresh in ice-cold water. Drain and set aside.
- Heat the reserved oil over low heat. Add red curry paste and stir-fry until fragrant. Add water and palm sugar. Stir over low heat until the palm sugar has dissolved. Then, add pork, beans and kaffir lime leaves. Stir through and dish out. Serve.
- When piercing the pork belly’s skin, the more you pierce, the more the skin will puff up.
- Once the pork belly has cooled down, place it in an oven at 140C for 20 minutes. Remove and allow to cool again before deep frying. This will help remove moisture from the skin, allowing it to puff up easier.