Thai Braised Pork Belly


I have not cooked any “real” food for a while, mainly because I was just too lazy.   It was a nice little vacation for me from the kitchen, but I can only have soup and congee for so long before they get too boring. 

Yesterday was Ariella’s first day back at work after a month’s R&R and to celebrate her special date I decided to treat her to some real food.  I made this yummy dish of braised pork belly.  Last time we had it was back in NYC at Momomfuku’s and we had shared a bowl of their famous pork belly ramen…, I could still taste it in my mouth it was so good !

This recipe is from my favorite food blog  Pig Pig’s corner .  I made the mistake of using  brown mushroom instead of shimjei and they did not compliment with the pork at all.  Next time I will skip it all together.  

Instead of serving it on rice I served it in a folded steam bun.  I found them at the frozen section in the Asian grocery store not too long ago and it is called the “Chinese hamburger buns”, I don’t know why they are named so but it tastes good and looks awesome.

So here is the recipe from Pig Pig’s corner:

Thai Style Braised Pork Belly

Prep time: 15 mins

Cook time: 1 1/2 hr

Yield: serves 4-5


  • 850 g pork belly – cut into chunks
  • 200 g brown beech mushrooms/ shimeji (optional)
  • 1 inch ginger – sliced
  • 1/2 bulb garlic – peeled and crushed
  • 1/3 cup fresh coriander roots and stem – finely chopped
  • 40 g gula Melaka (palm sugar) – grated with a knife
  • 1/2 tbs white pepper powder
  • 2 tbs fish sauce
  • 1 tbs Cheong Chan Thick Dark Soy Sauce (Thick Caramel Sauce)(optional, for colouring purposes)
  • Water


  • Heat up a bit of oil in a pot. Add ginger, garlic and coriander, stir-fry until fragrant.
  • Add pork, palm sugar*, pepper and dark soy sauce. Stir to coat.
  • Pour in enough water to cover all the ingredients, bring to boil then lower heat to simmer for about 1-1/2 hrs or until pork is tender and sauce is reduced.
  • Add mushrooms and leave to simmer for a few mins or until the mushrooms are cooked.
  • Season to taste.


*This dish is on the sweet side, so use less if you prefer it to be less sweet. You can always add more later to taste.



About mamaj

mom with two grown up girls, children pastor, avid knitter, coffee-lover, bear-collector. I love reading, hanging out with my girl friends and yes, I am owned by a golden lab, Jaden.

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