🇹🇭 Thailand · Food
Five-Spice Braised Pork Belly
By eatmundo · August 3, 2026
🇹🇭 THA comforting, melt-in-the-mouth Thai stew of pork belly braised in a dark, aromatic broth flavored with star anise, cinnamon, and soy sauce.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the pork belly into 3cm cubes and sear them in a pot until golden brown on all sides.
- 2
Add the crushed garlic, five-spice powder, and star anise to the pot, frying for 1 minute until highly fragrant.
- 3
Pour in enough water to submerge the meat, then add soy sauce and palm sugar to build the base.
- 4
Bring to a boil, then reduce heat to low and cover; simmer gently for 40 minutes.
- 5
Add the pre-boiled eggs into the pot, ensuring they are submerged in the dark, savory liquid.
- 6
Continue simmering for another 10 minutes, allowing the eggs to absorb the color and flavor of the spices.
- 7
Check the pork belly; it should be incredibly tender, almost falling apart at the touch of a fork.
- 8
Garnish generously with fresh cilantro and serve in deep bowls with steamed jasmine rice.
Frequently Asked Questions
Can I use pork shoulder?+
Yes, it is leaner than pork belly. Just note that the cooking time might increase slightly to ensure it's tender.
How do I make the broth deeper in flavor?+
Sear the pork belly well before braising; that caramelization is key to the depth of the finished broth.
Is the egg essential?+
The hard-boiled eggs are a traditional component as they act as a sponge for the aromatic braising liquid.
How long can I store this?+
It tastes even better the next day after the spices have fully developed; store in the fridge for up to 3 days.
🇹🇭 THMundo Match
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