Adam Liaw’s turmeric and coconut baked pork belly

Step 1

Heat your oven to 200C fan-forced (220C conventional). Combine the onion, garlic, ginger and chillies in a blender or food processor and blend to a paste. Heat a deep, ovenproof frying pan over medium heat and add the oil. Add the paste and fry for about 10 minutes until very fragrant. Add the turmeric and mix to combine. Add the pork belly strips and turn to coat in the mixture. Add the fish sauce, sugar, coconut cream and about ½ a cup of water. Stir to combine, then transfer to the oven for 1 hour, turning the pork every 20 minutes.

Step 2

Remove the pork and set aside to rest. If the liquid is too watery, bring to a simmer and reduce. Slice the pork, pour over some cooking liquid as a sauce and serve with fried shallots, sliced cucumber and sliced tomato.