0:00 Introduction
0:39 Making the chilli paste in your blender (with tips & tricks)
4:10 Frying the curry paste
5:09 Adding in the pork belly
6:08 Adding in the 'secret ingredient'
6:27 Adding in the palm sugar, sweet dark soy sauce & water
6:51 Let that bubble and simmer away until the pork is lovely and tender
7:19 Adding in the young ginger (and how to tell the difference between a young ginger and a regular ginger)
8:26 Adding in the pickled garlic (use the Thai/Vietnamese kind)
9:25 Chopping the coriander/cilantro
9:35 Serving & tasting
10:36 End message

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

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