Thai Braised Pork Belly

A delicious Thai dish with pork. Best served with rice.


2 pounds meaty pork belly, skin-on and cut into 1″ cubes
1 Tb olive oil
1 cup cilantro, chopped
1 cup water
¼ cup dark soy sauce
¼ cup fish sauce
¼ cup unseasoned rice vinegar
¼ cup dry sherry
2 whole cloves of fresh garlic, minced
1 tsp fresh ginger, grated
1 tsp granulated sucanat (can substitute brown sugar)
½ tsp white pepper
1 fresh lime


  1. Heat the olive oil in a heavy bottomed pot and over medium-high heat. Add the pork belly and fry until all cubes are thoroughly browned. Add all of the remaining ingredients to the browned pork belly in the pot and bring the sauce to a boil. Reduce heat to low, stir well, and half cover the pot with a lid. Simmer until the liquid has reduced and the pork belly is tender, about 1 to 1½ hours.
  2. Squeeze fresh lime juice over the cooked pork belly. Serve with plain jasmine rice and stir-fried vegetables.


license: Creative Commons Attribution License