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Northern Indian pork belly


  • Heat a thin layer of oil in a large heavy-bottomed pot and seal the pork belly all over. Remove and drain well on kitchen paper towels. 
  • Pour off any excess oil from the pot and gently sauté the onion, potato, chillies, ginger, garlic and capsicums for about 5 mins, stirring now and again. 
  • Add the spices and gently cook to toast, regularly stirring.
  • Return the pork, mix until well coated and then add the tomatoes with 2 cups stock, the lemon juice and seasonings. Stir, bring to the simmer and gently simmer for about 1-1½ hours until the pork is very tender, stirring now and again and adding more stock if needed. 
  • Serve the curry on a bed of steamed rice with a good dollop of yoghurt on top and a sprinkling of coriander.


  • vegetable oil
  • 1-1½ kg pork belly, cut into cubes
  • 1 large onion, chopped
  • 1 large potato, finely diced
  • 4 small red chillies, finely sliced
  • 1 heaped tbsp grated fresh ginger
  • 4 garlic cloves, finely sliced
  • 2 each red & green capsicums, cored, seeded & finely sliced
  • ½ tspn turmeric
  • ½ tspn garam masala
  • 1 heaped tbsp ground cumin
  • 1 heaped tbsp ground coriander
  • ½ tbsp mustard seeds
  • ½ tbsp paprika
  • 1 heaped tbsp chilli paste
  • 1 can diced tomatoes
  • 2-4 cups chicken stock
  • juice of ½ lemon
  • sea salt & freshly ground pepper
  • steamed rice
  • plain yoghurt
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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