Curried Pork Belly with Carrots, Celery and Cherry Tomatoes

First make the curry paste. Combine all ingredients into a blender. Blitz until it becomes a paste. Heat up a sizeable pot and add in vegetable oil. When oil is heated up, add in curry paste. Fry the paste until you see a layer of oil surfacing. Add in sliced pork belly and stir until meat is coated with the curry paste slowly sizzling with the heat.Add in the water. If you do not have soup bowls, just add in enough water to cover half the pot you are using. Not to the brim! This would mean spillage!!!Whilst meat is cooking, add in all the vegetables and let it brew. Make sure the curry is boiling before reducing the heat to let it simmer. Leave it simmering for about 30 minutes to reduce the water. Whilst simmering, make sure you stir off and on to avoid the curry from burning. (the timing is judged according to the size of pot you are using. So be sure to keep checking). When water is reduced, add in coconut milk. Stir only for a bit until coconut milk has combined with curry and is brought to boil. If coconut milk is cooked way too long, the oil breaks and you would end up with a water curry.Remove from heat and serve! You can serve with rice or bread like what I did in the picture. Again, all the ingredients I had were at my disposal and there was no need for me to run out and buy any additional ingredients. I have yet to make a curry with parsnips though that may sound like a weird combination. If you don't have carrots or celery, you can alternatively add in potatoes, sweet potatoes, pumpkin and even butternut squash!

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