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Thailand · Food

Phuket Braised Pork Belly

80 min
670 kcal
4 servings

By eatmundo · August 3, 2026

Phuket Braised Pork Belly🇹🇭

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countries

A rich, melt-in-your-mouth Southern Thai dish featuring pork belly braised in a fragrant blend of spices and palm sugar. It balances deep savory notes with a distinct, caramel-like sweetness.

According to eatmundo's ingredient comparison, the closest dish to Phuket Braised Pork Belly from another cuisine is Caramelized Pork Belly with Shrimp Paste (Vietnam): the two share 46% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Pound the garlic, coriander root, and white peppercorns in a mortar until a coarse paste forms.

  • 2

    Cut 500g of pork belly into 4cm cubes, ensuring a good ratio of fat to meat.

  • 3

    Sear the pork in a heavy pot over medium-high heat until all sides are lightly browned and aromatic.

  • 4

    Add the spice paste to the pot and sauté for 1 minute until fragrant—be careful not to burn the garlic.

  • 5

    Pour in 400 ml of water and add the dark soy sauce, palm sugar, and fish sauce, stirring to dissolve the sugar. The liquid should come about halfway up the pork.

  • 6

    Bring the mixture to a boil, then immediately reduce the heat to low to maintain a gentle simmer.

  • 7

    Cover the pot and braise for about 60-70 minutes until the pork is tender enough to cut with a spoon.

  • 8

    Remove the lid, raise the heat to medium and simmer uncovered for a final 15 minutes, turning the pork occasionally, until the sauce reduces to a thick, glossy glaze that coats the meat.

Frequently Asked Questions

What is Phuket Braised Pork Belly?

Phuket Braised Pork Belly is a savory Thai dish consisting of pork belly slow-cooked in a mixture of garlic, coriander root, peppercorns, palm sugar, and soy sauce. It is a staple of southern Thai cuisine typically served as a main dish with steamed jasmine rice.

Can I substitute pork shoulder?

Yes, though the dish will lack the signature melting texture of pork belly fat.

How long should it braise?

At least 60 minutes; the meat must be fork-tender.

Why is the sauce not thick?

Ensure you simmer uncovered at the end to allow evaporation.

Is dark soy sauce essential?

It provides the characteristic deep color and slightly sweet undertone.

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