Curry Pork Belly with Fingerling Potatoes and Apple

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large oven-safe skillet, heat a small amount of oil over medium-high heat.

3. 3

   Add the pork belly and sear on all sides until golden brown, about 5-7 minutes.

4. 4

   Remove the pork belly from the skillet and set aside.

5. 5

   In the same skillet, add the minced garlic, chopped Thai peppers, and diced red onion. Sauté until fragrant, about 2-3 minutes.

6. 6

   Add the halved fingerling potatoes to the skillet and cook for another 5 minutes, stirring occasionally.

7. 7

   Stir in the diced apples, chicken broth, curry sauce, Thai basil, oregano, mint, and rosemary.

8. 8

   Return the pork belly to the skillet, nestling it among the vegetables and apples.

9. 9

   Transfer the skillet to the preheated oven and roast for 45-50 minutes, or until the pork belly is tender and the potatoes are cooked through.

10. 10

    Remove from the oven and let rest for a few minutes before slicing the pork belly.

11. 11

    Serve the pork belly slices with the roasted fingerling potatoes and apples, garnished with additional Thai basil if desired.