Gurkha curry with cripsy pork belly

It’s been a short while since we started making Gurkha curry, but no recipes yet. Today we finally got a little spare kitchen time and made this delicious curry, it’s super quick and like all Spicymonkey curry, it’s so easy.

In fact it’s so simple, all you need to do is heat the sauce up in a pan, then put the crispy pork belly in the bowl with it. It took us less than 10 minutes. You could add a little bit of veg to it, or some fancy garnish for a bit of colour, but there’s no need if you use the Nepalese pulao rice recipe too.

We served this with Nepalese pulo rice, it takes about 15 minutes to cook so we found it best to start the rice off first, then prepare the curry while waiting for the rice to cook.

This recipe should be enough for 4 people, it really depends how hungry you are.

What you need

1 pouch Spicymonkey Gurkha curry

Approx. 500g pork belly slices (no bones)

1 red chilli – thinly sliced

coriander leaves to garnish

What to do

Pour the curry sauce into a pan and bring to the boil.

Simmer for a few minutes until the sauce thickens up a little.

Place pork belly strips under a hot grill (with fat side up) and grill for approx 5-10 minutes. The skin should be brown and crispy, the meat at the bottom should be just cooked.

Remove pork from grill, leave to cool for a few minutes then cut into bite sized chunks.

Pour the curry sauce into bowls, place pork belly on top. Garnish with coriander leaves and maybe some chilli.

Nepalese Pulao rice

2 cups of basmati rice (350-400g)

1 litre water

1 tsp cumin seeds

2 black cardamom

1 cinnamon stick

3 cloves

1 bay leaf

1 small onion – finely diced

1 tsp garlic – minced

small handful toasted cashew nuts – crushed

pinch of salt

What to do

Wash and drain the rice with water.

In a little oil, gently fry the cumin seeds until fragrant. Add the rest of the spices and fry for 30 seconds more. Add the chopped onion and garlic, stir through and continue to fry for a couple of minutes. Add the rice, salt and 1 litre of water to the pan. Bring to the boil, turn heat down to simmer then leave for approx 10 minutes, or until all the water has soaked into the rice. Garnish with the tasted nuts.

You can see Spicymonkey Gurkha curry here: –

Gurkha curry sauce (medium)