🇹🇭 Thailand · Food
Phuket Braised Pork Belly
By eatmundo · August 3, 2026
🇹🇭 THA 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.
Ingredients
check them off as you prepareHow 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 1 liter of water and add the dark soy sauce, palm sugar, and fish sauce, stirring to dissolve the sugar.
- 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 for the final 10 minutes to reduce the sauce until it becomes thick and glossy, coating the meat.
Frequently Asked Questions
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.
