Panang Pork Belly Curry

Name: Panang Pork Belly Curry
Cook time: 10 min
Total time: 12 min
Yield: 4 servings
Cuisine: Laotian
Ingredients: ½ lb medium 4mm rice noodles; ¼ lb crispy pork belly; ⅓ lb pork sausage; 2-3 tbsp Panang curry paste; 10 oz coconut cream; 2 cups chicken broth; 1 cup water; ¼ tsp ground ginger; 2 tsp fish sauce; 3 tbsp soy sauce; 3 tbsp palm sugar; 7-10 kaffir lime leaves; 3-4 lemon grass leaves; 4 tbsp cilantro; 4-5 basil leaves; ½ cup bean sprouts; ¼ crushed peanut; lime wedges; ¼ cup red cabbage

Crispy pork belly and sausage in a panang coconut curry over rice noodles.

CategoryMain Course

CuisineLaotian

Total time12 min12 min12 min12 min12 min12 min12 min

Yield1 serving1 ⅓ servings2 servings4 servings8 servings12 servings16 servings

Scale

¼×⅓×½×1×2×3×4×

1 serving1 ⅓ servings2 servings4 servings8 servings12 servings16 servings

Main CourseLaotianTotal 12 minYield 1 servingScaled Quarter — ¼×

Main CourseLaotianTotal 12 minYield 1 ⅓ servingsScaled Third — ⅓×

Main CourseLaotianTotal 12 minYield 2 servingsScaled Half — ½×

Main CourseLaotianTotal 12 minYield 4 servingsScaled Original — 1×

Main CourseLaotianTotal 12 minYield 8 servingsScaled Double — 2×

Main CourseLaotianTotal 12 minYield 12 servingsScaled Triple — 3×

Main CourseLaotianTotal 12 minYield 16 servingsScaled Quadruple — 4×

Ingredients

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Instructions

Steep rice noodles until soft, drain, raise & hold.
Fry pork belly until crisp, drain & hold.
Brown pancetta to crispy. Remove sausage from casing, crumble and brown in pancetta grease.
Use immersion blender (because paste gets clumpy) to combine curry, coconut, chicken stock, fish sauce, soy sauce, cabbage, sugar, and any dried spices. Bring to boil, then reduce to simmer and add pork belly & muddled pork. Simmer for 10 minutes.
Add any fresh herbs and simmer 2-3 minutes until herbs are wilted.
Fill bowl with rice noodles and bean sprouts. Ladle broth over top & optionally serve with peanuts and lime wedges.

Ingredients

Tap one to check it off

Instructions

Steep rice noodles until soft, drain, raise & hold.
Fry pork belly until crisp, drain & hold.
Brown pancetta to crispy. Remove sausage from casing, crumble and brown in pancetta grease.
Use immersion blender (because paste gets clumpy) to combine curry, coconut, chicken stock, fish sauce, soy sauce, cabbage, sugar, and any dried spices. Bring to boil, then reduce to simmer and add pork belly & muddled pork. Simmer for 10 minutes.
Add any fresh herbs and simmer 2-3 minutes until herbs are wilted.
Fill bowl with rice noodles and bean sprouts. Ladle broth over top & optionally serve with peanuts and lime wedges.

Ingredients

Tap one to check it off

Instructions

Steep rice noodles until soft, drain, raise & hold.
Fry pork belly until crisp, drain & hold.
Brown pancetta to crispy. Remove sausage from casing, crumble and brown in pancetta grease.
Use immersion blender (because paste gets clumpy) to combine curry, coconut, chicken stock, fish sauce, soy sauce, cabbage, sugar, and any dried spices. Bring to boil, then reduce to simmer and add pork belly & muddled pork. Simmer for 10 minutes.
Add any fresh herbs and simmer 2-3 minutes until herbs are wilted.
Fill bowl with rice noodles and bean sprouts. Ladle broth over top & optionally serve with peanuts and lime wedges.

Ingredients

Tap one to check it off

Instructions

Steep rice noodles until soft, drain, raise & hold.
Fry pork belly until crisp, drain & hold.
Brown pancetta to crispy. Remove sausage from casing, crumble and brown in pancetta grease.
Use immersion blender (because paste gets clumpy) to combine curry, coconut, chicken stock, fish sauce, soy sauce, cabbage, sugar, and any dried spices. Bring to boil, then reduce to simmer and add pork belly & muddled pork. Simmer for 10 minutes.
Add any fresh herbs and simmer 2-3 minutes until herbs are wilted.
Fill bowl with rice noodles and bean sprouts. Ladle broth over top & optionally serve with peanuts and lime wedges.

Ingredients

Tap one to check it off

Instructions

Steep rice noodles until soft, drain, raise & hold.
Fry pork belly until crisp, drain & hold.
Brown pancetta to crispy. Remove sausage from casing, crumble and brown in pancetta grease.
Use immersion blender (because paste gets clumpy) to combine curry, coconut, chicken stock, fish sauce, soy sauce, cabbage, sugar, and any dried spices. Bring to boil, then reduce to simmer and add pork belly & muddled pork. Simmer for 10 minutes.
Add any fresh herbs and simmer 2-3 minutes until herbs are wilted.
Fill bowl with rice noodles and bean sprouts. Ladle broth over top & optionally serve with peanuts and lime wedges.

Ingredients

Tap one to check it off

Instructions

Steep rice noodles until soft, drain, raise & hold.
Fry pork belly until crisp, drain & hold.
Brown pancetta to crispy. Remove sausage from casing, crumble and brown in pancetta grease.
Use immersion blender (because paste gets clumpy) to combine curry, coconut, chicken stock, fish sauce, soy sauce, cabbage, sugar, and any dried spices. Bring to boil, then reduce to simmer and add pork belly & muddled pork. Simmer for 10 minutes.
Add any fresh herbs and simmer 2-3 minutes until herbs are wilted.
Fill bowl with rice noodles and bean sprouts. Ladle broth over top & optionally serve with peanuts and lime wedges.

Ingredients

Tap one to check it off

Instructions

Steep rice noodles until soft, drain, raise & hold.
Fry pork belly until crisp, drain & hold.
Brown pancetta to crispy. Remove sausage from casing, crumble and brown in pancetta grease.
Use immersion blender (because paste gets clumpy) to combine curry, coconut, chicken stock, fish sauce, soy sauce, cabbage, sugar, and any dried spices. Bring to boil, then reduce to simmer and add pork belly & muddled pork. Simmer for 10 minutes.
Add any fresh herbs and simmer 2-3 minutes until herbs are wilted.
Fill bowl with rice noodles and bean sprouts. Ladle broth over top & optionally serve with peanuts and lime wedges.

Notes

Try coconut milk instead of coconut cream. Try different sausage flavors.