Crispy pork belly meets Thai green curry and roasted veggie goodness — need we say more? Savory, herby, slightly sweet and totally addictive. Meal prep has never looked this sexy.
Thai Green Curry Pork Belly Bowls
Method:
Roast the Pork Belly:
🥄 Preheat oven to 160°C.
🥄 Pat pork belly dry, rub with salt. Place skin-side up in a baking dish.
🥄 Add 1 cup water to the base, cover tightly with foil.
🥄 Roast for 2 hours, then remove foil. Increase temp to 220°C and roast another 30 minutes to crisp the skin.
🥄 Let rest, then slice or cube into bite-size pieces.
🍛 Thai Green Curry Sauce:
🥄 In a pan, heat oil. Sauté onion, garlic, and ginger until softened.
🥄 Stir in Mekhala green curry paste. Fry until fragrant (1–2 mins).
🥄 Add coconut milk, soy sauce, and brown sugar. Simmer gently for 5–10 minutes.
🥄 Add pork belly chunks. Simmer to coat and absorb flavour. Keep warm.
🥕 Roast Veggies:
🥄 Chop carrots, pumpkin, and capsicum. Toss with olive oil, salt, pepper.
🥄 Roast on a lined tray at 200°C for 25–30 minutes until golden and tender.
🍋 Giant Couscous with Peas:
🥄 Toast couscous in a saucepan with a splash of oil.
🥄 Add hot stock. Simmer 10–12 mins until tender.
🥄 Stir through peas, lime juice + zest, and herbs. Fluff and cool.
Use the hashtag #MadeWithMekhala to show your delicious dishes to the Mekhala community on IG today.
