Fusion Kitchen · Dinner
Mustard Seed and Coconut Braised Pork Belly
A Pondicherry original, pork belly slow-braised in a coconut milk and black mustard seed base where the French technique of rendering the fat before braising and the Tamil spice tradition meet in a dish where the sweet coconut richness and the deep savoury pork depth are structurally inseparable.
$
15 minsPrep
1 hr 30 minsCook
1 hr 45 minsTotal
EasyLevel
Nutrition per serving
720Calories
28gProtein
42gFat
62gCarbs
8gSugar
3gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Season 450g pork belly pieces with 0.75 tsp salt. Dice 1 large onion finely. Grate 4 garlic cloves and 25g ginger. Slice 1 green chilli. Mix ground coriander, cumin, turmeric, kashmiri chilli powder, and cinnamon.
2
Sear
Place pork skin-side down in cold casserole. Heat to medium, cook 10–12 minutes without moving, pouring off excess fat every 4 minutes until skin is deep golden. Flip, cook 2 minutes. Remove and set aside.
3
Bloom
Heat reserved 1 tbsp fat over medium-high. Add 1 tsp mustard seeds, let pop 20 seconds. Add 10 curry leaves, stir 10 seconds. Add diced onion, cook 5–6 minutes until golden.
4
Build
Add grated garlic, ginger, and sliced chilli, stir 1–2 minutes. Add spice mix and 1.5 tbsp tomato paste, stir 2 minutes until paste darkens slightly.
5
Braise
Pour in 400ml coconut milk, 100ml stock, 1.5 tsp palm sugar, and 0.5 tsp salt. Stir to combine and bring to gentle simmer. Return pork skin-side up, cover, braise over low heat 1 hour 10 minutes until meat is completely tender.
6
Reduce
Uncover and simmer 8–10 minutes over medium heat until sauce thickens to a glossy coating that clings to the meat.
7
Plate
Scatter 10g fresh coriander and 60g thinly sliced red onion over braised pork. Serve with 360–440g steamed basmati rice and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (16 oz) pork belly
- 1 tbsp neutral oil
- 1.25 tsp fine sea salt
- 1 tsp black mustard seeds
- 10 curry leaves
- 1 large onion
- 4 garlic cloves
- 1.5 thumbs fresh ginger
- 1 small green chilli
- 1.5 tsp ground coriander
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 0.5 tsp Kashmiri chilli powder
- 0.25 tsp ground cinnamon
- 1.5 tbsp tomato paste
- 400ml (1 2/3 cup) coconut milk
- 100ml (1/2 cup) chicken stock
- 1.5 tsp palm sugar
- 360–440g (12.7–15.5 oz) basmati rice
- 10g (small handful) fresh coriander
- 1 lime
- 60g (2 oz) red onion