Ingredients

• 2 tbs vegetable oil

• 2 eschallots, thinly sliced

• 1kg pork belly, cut into 4cm pieces

• 1/2 cup (125ml) tamarind concentrate (from Asian food shops)

• 1/4 cup (65g) palm sugar, grated

• 1 tsp kecap manis (Indonesian sweet soy sauce – from Asian food shops)

• 2 tsp fish sauce

• 4cm piece (20g) ginger, cut into matchsticks

• 1/2 cup coriander leaves

• Steamed rice, to serve

HUNG LAY CURRY PASTE

• 8 dried long red chillies, soaked in hot water for 15 minutes

• 2 lemongrass stalks (white part only), sliced

• 4cm piece galangal, peeled, roughly chopped

• 3 eschallots, roughly chopped

• 1 tbs garam masala

• 1 tsp ground turmeric

• 1 tsp shrimp paste

How to do

• For curry paste, drain the chillies and reserve the soaking liquid. Roughly chop chillies and transfer to a food processor with 2 tsp salt akes. Add all remaining curry paste ingredients and 3 tbs chilli soaking liquid. Whiz, scraping down sides of processor if necessary, until smooth.

• Heat oil in a large, heavy-based saucepan over medium-high heat. Add schallot and cook, stirring occasionally, for 4-5 minutes until just softened.

• Add curry paste and cook, stirring, for a minute or until fragrant. Add the pork and cook for 4-5 minutes until beginning to colour.

• Add tamarind, palm sugar, kecap manis and 1 cup (250ml) water. Stir to combine. Bring to the boil, then reduce heat to low. Cover and simmer, stirring occasionally, for 1 hour.

• Uncover and add sh sauce and ginger. Simmer uncovered for 25-30 minutes until the sauce is thickened and the pork is very tender.

• Divide among serving bowls, top with coriander leaves and serve with steamed rice.