Slow Cooked Pork Belly Curry

A fantastic curry with big, bold flavours! Pork belly is one of those amazing ingredients that gently melts and softens with time and heat, cooking away until the sauce clings to the meat. Perfect with a bowl of steamed rice.



  1. Pre-heat the oven to 150°C / 130 Fan / 300°F / gas mark 2.
  2. Heat half the oil in a heavy based frying pan, add the pork belly in batches, stir-fry until browned. Remove with a slotted spoon and repeat with the rest of the pork belly. Set aside.
  3. Add the remaining oil to the pan and add the Shemin’s Curry Leaves and onion. Stir-fry for 3-4 minutes until the onions are soft. Add Shemin’s Curry Paste with a splash of water and cook gently for a further 4 minutes. Return the pork belly to the pan and mix thoroughly until the meat is well coated with the curry masala.
  4. Stir in the vinegar, star anise if using, Shemin’s Garam Masala, coconut milk and water.
  5. Transfer the curry into an ovenproof dish, cover tightly and cook for 1½ – 2 hours until the pork is tender.
  6. Serve with Shemin’s Indian Breads or boiled rice.


1. This would also be delicious cooked in a slow cooker on high for 4 hours or on low for 6 hours.
2. If using Goan or Massaman Curry Paste, leave out the star anise.

Serves 4

Products used in this recipe


  1. Lynn

    Absolutely delicious pork melted in your mouth . I used the medium curry paste the heat was perfect for our taste. I slow cooked in the oven for 2 ish hours gas 2. I also added peppers and mushrooms and towards the end a little tomato puree to help thicken it up. I’m now making my 2nd batch.

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