Thai Braised Pork Belly

Tender pieces of pork are slow cooked in a flavorful sauce and served with jasmine rice and your favorite sauteed fresh veggies for an easy dinner. Leftovers make the best fried rice too!
Course Entree
Cuisine Thai
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
Calories 829kcal
Author Karrie | Tasty Ever After


  • 2 pounds meaty pork belly , skin-on and cut into 1" cubes
  • 1/2 cup cilantro , chopped
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons fish sauce (I use Red Boat brand)
  • 2 tablespoons unseasoned rice vinegar (plain vinegar only; no salt or sugar in ingredients on bottle's label)
  • 2 tablespoons dry sherry
  • 2 whole cloves of fresh garlic , minced
  • 1 teaspoon fresh ginger , grated
  • 1 teaspoon granulated sucanat , can substitute brown sugar
  • 1/2 teaspoon white pepper
  • 1 whole fresh lime


  • Heat a heavy bottomed pot and over medium-high heat.  Add the pork belly and fry until all cubes are thoroughly browned.  Remove the excess oil from the pan.
  • Add all of the remaining ingredients (except the lime) to the browned pork belly in the pot and bring the sauce to a boil.  Reduce heat to low, stir well, and cover the pot with a lid.  Simmer until the liquid has reduced and the pork belly is tender, about 1 1/2 hours.  Can skim off excess oil on top, if necessary.
  • Cut the fresh lime in half and squeeze the juice over the cooked pork belly. Serve with plain jasmine rice and stir-fried vegetables.


  • To cut the richness of the belly, serve it with white jasmine rice and stir-fried crisp veggies.
  • Use the above leftovers (of pork belly, rice, and veggies) to make fried rice the next day!


Calories: 829kcal | Carbohydrates: 2g | Protein: 15g | Fat: 82g | Saturated Fat: 29g | Cholesterol: 108mg | Sodium: 1351mg | Potassium: 349mg | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1.1mg