Ayam Kapitan (Captain’s curry)
This moreish and authentic Malaysian chicken curry combines tangy tamarind and creamy coconut milk for a real depth of flavour
Braised pork belly with Thai basil & tofu
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 2 tbsp vegetable oil
- 1.5-2kg boneless pork bellycut into 8 pieces, skin left on
- 2 onionssliced
- 8 spring onionssliced
- 4 tsp caster sugar
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp rice wine vinegar
- 1 tsp chicken stockpowder
- 900g firm tofucut into cubes
- 3 small packs Thai basilleaves only
For the spice paste
- 50g gingerpeeled and roughly chopped
- 6 garlic clovesroughly chopped
- 10 fat green chilliesseeds left in, roughly chopped
- 2 tbsp vegetable oil
Nutrition: per serving
- kcal534
- fat36g
- saturates11g
- carbs10g
- sugars6g
- fibre2g
- protein42g
- salt2.4g
Method
step 1
Heat 1 tbsp of the oil in a heavy, wide flameproof casserole dish and brown the skin side of the pork pieces for about 5 mins. You’ll need to do this in batches, setting the pork aside each time. Meanwhile, make the spice paste. Put the ginger, garlic, chillies and oil into a food processor and pulse until finely chopped.
step 2
Heat another 1 tbsp oil in the dish, add the onions and spring onions, and fry for 10 mins until soft. Turn the heat to low, add the spice paste and gently fry for 2-3 mins until fragrant.
step 3
Nestle the pork pieces in the onions and pour in enough cold water to just cover. Stir in the sugar, soy sauces, vinegar, stock and 1 tsp salt, and bring to the boil. Cover with a lid and simmer on a low heat for 1 hr 30 mins. Add the tofu and Thai basil, and continue to cook for another 30 mins, by which time the pork will be very tender. Season to taste, then serve.
