This recipe transports you to the vibrant heart of Southeast Asian cuisine with its fiery, flavorful Spicy Bamboo Shoot & Pork Belly Curry. The combination of tender, succulent pork belly, the satisfying crunch of pickled bamboo shoots, and a rich, aromatic red curry paste creates a dish that's both intensely satisfying and surprisingly easy to make. The slight sourness of the pickled bamboo shoots perfectly balances the richness of the pork and the heat of the curry, resulting in a complex and unforgettable taste experience. Imagine the fragrant steam rising from a bowl, filled with glistening pork and vibrant green bamboo, all swimming in a luscious red curry sauce.
This isn't just your average curry; it's a journey for your taste buds. The careful balance of sweet, sour, salty, spicy, and savory makes this dish a true culinary masterpiece. Ready to embark on this flavorful adventure? Let's dive into the step-by-step instructions to create your own Spicy Bamboo Shoot & Pork Belly Curry.
Tools Needed
- Pan
Ingredients
- Peanut oil
- Red curry paste: 40 grams
- Pork belly: 250 grams
- Kaffir lime leaves
- Water
- Pickled bamboo shoots
- Oyster sauce
- Green cap soy sauce (or fish sauce)
- Sugar
- Red chili peppers
- Basil leaves
Step-by-Step Instructions
Step 1. Sautéing the Aromatics and Pork
- Heat a pan and add oil. Stir-fry the red curry paste with a little water over low heat until the chilies are cooked and fragrant.
- Add 250 grams of bite-sized pork belly (remove skin if desired). Stir-fry with the curry paste until the pork starts to cook. Add torn kaffir lime leaves to reduce the meaty smell.
- If the curry paste starts to burn, add a little water and increase the heat. Boil until it rises again.
Step 2. Adding Bamboo Shoots and Seasoning
- Boil the pickled bamboo shoots for 5 minutes, then cut into bite-sized pieces and add to the pan. Stir-fry until everything is mixed.
- Season with oyster sauce, green cap soy sauce (or fish sauce), and sugar. Stir-fry over high heat until flavors combine.
- Add chopped red chili peppers for extra spice and color. Stir-fry until cooked.
Step 3. Finishing Touches
- Add basil leaves and stir-fry over high heat until fragrant.
Step 4. Serving
- Serve hot with rice.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Don't use too high heat when cooking the curry paste to prevent burning.
- Wash and clean basil leaves thoroughly before using.
Nutrition
- N/A
FAQs
1. Can I use fresh bamboo shoots instead of pickled?
While you can, pickled bamboo shoots provide a unique sourness that balances the richness of the dish. Fresh bamboo shoots will require blanching and might need additional seasoning to achieve the desired flavor profile.
2. What type of pork belly is best for this recipe?
Choose pork belly with a good amount of fat for optimal flavor and tenderness. Fatty cuts render beautifully during cooking, resulting in a more flavorful and juicy dish.
3. Can I adjust the spice level?
Absolutely! Start with less red curry paste and add more to taste. You can also adjust the amount of chili flakes or other chilies added for further customization.
This Stir-Fried Pickled Bamboo Shoots with Pork Belly in Red Curry Paste is a testament to the magic of simple, fresh ingredients combined with bold flavors. The result is a dish that's both satisfying and surprisingly easy to recreate at home, perfect for a weeknight dinner or a special occasion. Enjoy the delicious symphony of textures and tastes – you won't be disappointed!