Northern Thai Pork Curry.

Use a food processor to pulse the herbs, except the kaffir lime leaves, into a pulp.

Fry pork belly slices in a large saucepan over medium heat with a good pinch of salt. Cook stirring until the pork pieces have browned (the meat doesn't need to be cooked through). Remove the browned pork pieces. Drain well on kitchen paper.

Wipe the saucepan clean and put it back on the heat. Add pork pieces along with turmeric powder and shrimp paste. Stir well to combine. Add the herbs as well as the kaffir lime leaves. Cook, stirring for about 5 minutes to coat the meat pieces in the herbs and spices. Add water. Cover with a lid and leave on a gentle simmer for 45 minutes or until the pork pieces are flaking. Stirring occasionally.

After the curry has had 45 minutes and the meat is tender, stir through the sliced spring onion and chopped coriander. Serve with rice.