Thai Green Pork Belly with Coconut Cous Cous

Pork belly can do anything. I had some left over curry paste and I thought well, I can only try. As it turns out it works quite well indeed and is in no way overpowering. I didn't take a photograph of the cous cous as, to be honest I wasn't expecting it to be so great. The youngest Henry, absolutely smashed the cous cous. As always with pork belly, its not difficult it just requires some patience and a watchful eye at the end.

1 piece pork belly (skin scored)
1 tbs (or more) Thai green curry paste
1 onion in thin slices
5 or so mushrooms sliced
1 lemon in wedges
1 small tin coconut milk
2 cups chicken stock
Cous cous (1 cup?)
Salt
Olive oil


Rub the curry paste and salt into the skin of the pork belly along with enough oil to wet it. Scatter the pieces of onion on the bottom of your roasting tray along with the mushroom and lemon wedges. Place the pork belly on top of the veg. Pour in the coconut milk and enough of the chicken stock to come about half way up the side of the pork. Cover with foil and place in a 140C oven for 2 hours. Remove the foil and continue to roast for 20 minutes.
Remove from the oven, carefully remove the pork belly from the sauce, scrape off any veg from underneath then place back in the oven on a rack 2 down from under a high grill. Keep an eye on it and when crispy, remove and rest for 10 minutes or so on a clean plate.  While this happens throw a couple of handfuls of cous cous into the coconut/veg/sauce gear, remove the lemon wedges and cover with a foil. Pour any resting juice into the cous cous. Slice and serve on the cous cous. I dunno, maybe add some chopped parsley.