Malaysian Pork Belly Strips

Slice pork belly into strips and smother with Malay curry paste, leave to marinade for an hour. Dice mango, pineapple and red onion into small pieces and mix together with drained sweetcorn, squeeze lime juice over salsa mix and leave to macerate.

Using a flame proof oven dish heat oil over a medium heat, add diced onions and cook for 4 mins. Add belly strips and cook for 6 mins turning frequently. Add chopped tomatoes, coconut milk, remaining curry paste and a cup of water, season with salt and pepper and bring to a simmer. Cover with a lid and transfer to a pre heated oven set to 180°C and cook for an hour. Cook the wild and long grain rice as per packet instruction, cool in running water, drain well and mix together ready for reheating. Remove belly strips from sauce, place on a roasting tray and place in the oven for a further 20 mins until the pork begins to crisp up, keep sauce warm. Reheat rice and place in a bowl topped with pork belly and sauce. Serve with mango salsa, a wedge of lime, chopped parsley and sliced garlic fried in oil with mustard seeds and curry leaves