Green Curry Pork Belly

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   1. In a 3- to 4-quart sauce pot, over medium heat, add coconut milk, stirring occasionally, until reduced by about half. Approximately 8 minutes. Stir as needed. It will get very thick and shiny and may or may not separate; either is fine.

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   2. Add curry paste and stock. Mix well to combine. Bring to a simmer and continue cook while whisking for 2 minutes.

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   3. Add Kaffir lime leaves, lemon grass, 1 each Serrano chile, galangal and pork belly, bring to a simmer

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   4. Simmer on low and continue to cook for 5 minutes

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   5. Add broccoli raab and mushrooms. Continue to cook for an additional 5 - 10 minutes and all ingredients are tender and cooked through.

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   6. Adjust seasoning as needed

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   Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with shaved Serrano chiles.

No additional tips available.