Thai Panang Curry Pork Belly Sous-Vide

DSC09496
Panang is a Thai curry made with meat and red curry paste enriched with peanuts, cumin, and coriander. It does not contain vegetables, except that it is garnished with chiffonaded kaffir lime leaves and thinly sliced red chilli peppers. I’ve posted about Chicken Panang before, based on a recipe by the High Heel Gourmet. This time around, I thought it would be fun to experiment with thai curry sous-vide. And so I made a Panang Curry with pork belly cooked sous-vide. The result was great: the pork belly was very tender and juicy, and the long cooking time allowed the curry flavor to penetrate into the meat.

Please note that when cooking pork belly sous-vide at a low temperature, most of the fat does not render. So it is best to choose a piece of pork belly that is not too fatty. If you don’t feel like making your own Thai red curry paste from scratch, you could buy red curry paste and then enrich it with peanuts, cumin, and coriander yourself. For best results, roast and then grind the spices yourself. Here’s what I did…

Ingredients

DSC09445
For 2 servings

300 grams (.66 lb) pork belly

4 Tbsp Kaeng Kua Thai red curry paste

1/2 tsp ground white pepper

2 Tbsp roasted peanuts

1 Tbsp minced shallots

1/2 tsp ground cumin

1 tsp ground coriander

1 Tbsp fish sauce

1 Tbsp palm sugar

salt

250 ml (1 cup) coconut milk

1 small red chilli, thinly sliced

2 kaffir lime leaves, chiffonade

Preparation

DSC09446
Cut 300 grams (.66 lb) pork belly into strips and season with salt.

DSC09447
Combine 4 Tbsp Kaeng Kua Thai red curry paste with 1/2 tsp ground white pepper, 2 Tbsp roasted peanuts, 1 Tbsp minced shallots, 1/2 tsp ground cumin, and 1 tsp ground coriander in a blender (or mortar and pestle).

DSC09449
Process until the peanuts are ground and everything is well mixed.

DSC09450
Scoop the coconut cream off the top of the coconut milk, into a wok or frying pan.

DSC09452
Heat the coconut cream, and then add the curry paste.

DSC09453
Cook for a couple of minutes, stirring.

DSC09455
Add the pork belly…

DSC09456
…and stir until the pork belly is coated by the curry paste. Then turn off the heat.

DSC09457
Add the remaining coconut milk…

DSC09458
…and stir. When using a chamber vacuum sealer, allow this mixture to cool to room temperature before proceeding (as the low pressure would otherwise make the mixture boil).

DSC09459
Vacuum seal the contents of the wok or frying pan with a chamber vacuum sealer, or with a ziploc back and the water displacement method to seal it with as little air as possible.

DSC09489
Cook sous-vide at 57°C/135°F for 48 hours.

DSC09490
Pour the juices from the bag into a non-stick frying pan and reserve the meat.

DSC09492
Bring to a boil, lower the heat, and cook over medium heat until the curry sauce has thickened to your liking, a couple of minutes.

DSC09493
Add a tablespoon of palm sugar…

DSC09494
…and a tablespoon of fish sauce, and stir to incorporate.

DSC09495
Add the pork belly and stir for a couple of minutes over low heat until heated through.

DSC09496
Serve, garnished with thinly sliced chilli pepper and kaffir lime leaf chiffonade.

Wine pairing

This is great with a full-bodied Gewurztraminer. Depending on your preference, this can be either a Gewurztraminer from Alto Adige in Italy (which are very aromatic but dry) or an off-dry Gewurztraminer from Alsace.

Flashback

DSC06830

This Sicilian swordfish cooked in a savory tomato sauce would have been a perfect flashback for my previous post, which was also swordfish from Sicily but with breadcrumbs. Both versions are delicious and depend on not overcooking the swordfish.

Advertisements

15 thoughts on “Thai Panang Curry Pork Belly Sous-Vide

  1. Lovely ingredients: shall use much leaner pork, make my own red paste, add your extras and have it on the table in about 2 1/2 hours – but then you knew I would 🙂 ! If I can translate from my sketchy knowledge of Italian, we may have special treats again in a matter of weeks 🙂 !

    Liked by 1 person

  2. I have tried many different sous vide pork belly recipes – from here and other places. And never been disappointed. Predictably great meat with little effort.
    This curry is definitely a new thing to try.
    I am interested in your comment that the flavor of the curry penetrates the meat. Some recipes claim this but at the low temperatures of long sous vide I have never been convinced that it happened. Perhaps with the strong curry flavors it will be more distinguishable.

    Liked by 1 person

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s