Dinner | Thai Pork Belly

Thai Pork Belly

This dish is delicious! It is one of my favourite recipes and is inspired by a recipe from Longrain in Sydney.

Master stock:
1/2 cup oyster sauce
1/2 cup Chinese rice wine
1 Tbsp ginger
5 cloves of garlic
4 whole star anise
4 coriander root
1 Tbsp white peppar corns
2 cups water or chicken stock

Pineapple Salsa:
1/2 cup diced pineapple
1/4 cup rice wine vinegar
1/4 cup sugar
one red chilli, sliced
1tsp fish sauce

For pork in master stock, put star anise, white pepper corns, coriander root and garlic into a mortar and smash until it becomes a smooth paste. Fry off in vegetable oil and then add the rest of the ingredients. Seal off the pork belly in a hot pan and add to the master stock. Cook for 1.5 hrs.

For pork crackling, score and salt heavily. Massage the salt into the pork with olive oil and bake at 200 degrees for 40 minutes.

For Salsa, add all ingredients into a pan and simmer for 50 minutes.

For mash, boil the sweet potato until soft and mash. Then add olive oil and salt and pass through a fine sieve.


  1. Melissa

    Just sounds completely delicious. I wish I could eat fish so I could make it…do you have any suggestions as substitutes for the oyster and fish sauces? Your whole blog is so stunning and making me drool! I particularly love the pizza you had in Italy, just looks so simple and yet so beautiful. I experienced a similar meal in Greece at Lindos – we found a tiny little taverna tucked away in a corner and climbed the stairs to sit at tables on the roof! The view was amazing, they picked tomato from the pots surrounding the tables and made real, pure Greek salad – it was divine.

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