Try this Thai braised pork, then check out our Thai scotch eggs, Thai fishcakes with sweet and sour cucumber pickle and more easy Thai recipes.


  • 600g pork belly
  • 2 tbsp dark soy sauce, plus a splash
  • 2 tbsp minced garlic
  • 4 coriander roots
  • 1 tbsp whole black peppercorns
  • vegetable oil, for frying
  • 3 tbsp rock sugar or coconut sugar
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 2 star anise
  • 4 cassia bark
  • 1 tbsp shaoxing rice wine
  • coriander, to garnish
  • jasmine rice, to serve


  • STEP 1

    Cut the pork belly into 7.5cm squares, and marinate in a little of the dark soy sauce for a few hours.

  • STEP 2

    Roughly pound the garlic, coriander roots and peppercorns with a pestle and mortar, or whizz to a paste in a food processor. Stir-fry in 1 tbsp of oil for 3-4 minutes or until fragrant. Remove from the pan and add the sugar – it will start to caramelise.

  • STEP 3

    Add the pork belly with the garlic, coriander root and pepper. Add the light soy sauce, oyster sauce, 2 tbsp of dark soy sauce and 1 tsp of salt. Add the star anise and cassia bark, with 400ml of water, and simmer over a low heat for 1 hour 30 minutes until the pork is tender. Add more water if it is drying out – the pork should sit in a pool of dark, fragrant sauce. Serve with rice.

Discover more easy Thai recipes

Green Thai fish curry in a pan with rice on the side


Also try


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating