Thai Braised Pork Belly

800g pork belly, cut into 4cm cubes

30g fresh ginger, thickly sliced

2 bird's eye chillies

500ml chicken stock (or water)

The Aromatic Paste

4 coriander roots, roughly bruised

6 garlic cloves, lightly crushed

The Whole Spices

1 cinnamon stick

2 star anise

1 teaspoon Sichuan peppercorns

1 teaspoon coriander seeds

4 cloves

The Braising Sauce

75g palm sugar (or soft light brown sugar)

2 tablespoons fish sauce

2 tablespoons light soy sauce

1 tablespoon rice vinegar

1 tablespoon oyster sauce

½ teaspoon freshly ground black pepper

PREPARATION

1. Dry-toast the cinnamon stick, star anise, Sichuan peppercorns, coriander seeds and cloves in a dry frying pan over a medium heat until fragrant and the coriander seeds  darken slightly. Remove and set aside. Lightly bruise the coriander roots, garlic and bird's eye chillies in a pestle and mortar, then thickly slice the ginger. Cut the pork belly into large cubes.

COOKING

2. Place the palm sugar into a heavy saucepan and cook over a medium heat until it melts into a dark amber caramel.

3. Add the pork belly and stir until evenly coated in the caramel.

4. Continue cooking until the caramel returns to a boil and lightly colours the pork.

5. Add the bruised coriander roots, garlic, chillies, toasted spices and sliced ginger.

6. Stir in the fish sauce, light soy sauce, rice vinegar, oyster sauce and black pepper.

7. Pour in the chicken stock, ensuring the pork is mostly covered.

8. Bring to a gentle boil, then reduce to a low simmer.

9. Cover with a lid and braise gently for 40–60 minutes, until the pork is tender.

10. Remove the lid and continue simmering if needed until the sauce reaches a rich, glossy consistency.

11. Taste and adjust the seasoning if necessary. If the sauce becomes too thick, loosen it with a splash of water.

12. Serve hot with steamed jasmine rice, spooning plenty of the braising sauce over the pork.

School of Wok Tips

 Toasting the whole spices first releases their essential oils and creates a deeper, more complex braising liquor.

 Caramelising the palm sugar before adding the pork gives the sauce its rich colour and subtle bittersweet flavour.

 Coriander root is a classic Thai aromatic—use the stems if the roots aren't available, although the flavour will be slightly milder.

 The braising sauce naturally thickens as the pork cooks. Adjust the consistency at the end with a splash of water if you prefer a lighter sauce.

FAQs

Can I use brown sugar instead of palm sugar?

Yes. Soft light brown sugar is an excellent substitute and produces a similar caramel flavour.

Why toast the spices first?

Dry-toasting intensifies their aroma and helps them infuse the braising liquid more effectively.

Can I make this ahead of time?

Yes. Like most braised dishes, the flavours improve overnight, making it even more delicious the following day.