Green Curry Pork Belly

• 28 fluidounces coconut milk
• 1/4 cup green curry paste
• 3 cups chicken stock
• 3 kaffir lime leaves each
• 1 serrano chile medium, shaved slices
• 1/4 cup galanga fresh minced
• 1 pound pork belly 1/8-1/4-inch slices, approximately 1" long
• 1 bunch broccoli raab cleaned, chopped
• 2 cups shiitake mushrooms fresh, stemmed, 1/4-inch sliced
• serrano chile As needed medium, shaved slices into rings

1. 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.
2. 2. Add curry paste and stock. Mix well to combine. Bring to a simmer and continue cook while whisking for 2 minutes.
3. 3. Add Kaffir lime leaves, lemon grass, 1 each Serrano chile, galangal and pork belly, bring to a simmer
4. 4. Simmer on low and continue to cook for 5 minutes
5. 5. Add broccoli raab and mushrooms. Continue to cook for an additional 5 - 10 minutes and all ingredients are tender and cooked through.
6. 6. Adjust seasoning as needed
7. 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.

coconut milk, green curry, chicken stock, lime, serrano chile, galanga fresh, pork belly, broccoli raab, shiitake mushrooms, serrano chile

Taken from www.yummly.com/recipe/Green-Curry-Pork-Belly-2255243 (may not work)