This Thai braised pork belly recipe with pickled mustard greens gives you tender pork belly in a rich, sweet and savory sauce with a little tang from the mustard greens. It’s slow-braised on the stovetop until the pork is soft and the sauce thickens, making it especially good with steamed jasmine rice.
What readers say:
“First time preparing pork belly and this recipe is exquisite. I followed the instructions to the dot. Crispy and soft. It was to die for. Way beyond my expectations.“
— Dany
What is Thai braised pork belly?
Thai braised pork belly is a slow-cooked pork dish with Chinese influence that’s made with pork belly, soy-based seasonings, Thai aromatics, and pickled mustard greens. The pork is cooked until very tender, while the mustard greens add a salty, tangy contrast to the rich meat.
The pickled mustard greens soften as they cook and take on some of the flavor from the braising liquid, while still keeping their characteristic tang. You get a little bit of that pickle flavor with the pork.
You’ll often see this kind of Thai-Chinese cooking in dishes like khao kha moo and moo hong, where pork is slowly cooked with soy sauce, aromatics, and sugar until the meat becomes soft and deeply seasoned. This version is a recipe I developed myself, using the flavors I like most at home.
About this recipe
Pork belly is one of my favorite cuts to braise because you don’t have to do much once everything is in the pot. The key is giving it enough time over low heat for the fat and connective tissue to soften.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Pork belly: Choose a piece with a good amount of meat and fat. Cut it into fairly large, similar-sized pieces so they are easy to turn while braising.
- Pickled mustard greens: These are the ingredient that makes Thai braised pork different. They add a salty, tangy flavor that works really well with pork.
- Dark soy sauce: Adds color and a deeper flavor to the braising liquid.
- Golden mountain seasoning sauce: Gives the pork a salty, savory Thai-style seasoning.
- Palm sugar: Adds sweetness with a light caramel flavor that works well with the soy sauces.
- Black peppercorns: Add warm peppery flavor to the pork and sauce.
- Coriander root: Gives the braising liquid a fragrant, earthy aroma.
- Garlic: Adds another layer of aroma to the pork as it cooks.
- Oil: Use a neutral oil for searing the pork.
- Water: Add enough to just cover the pork once you’re ready to braise it.
How to make braised pork belly
1: Boil the pork. Cut the pork belly into large, uniform pieces. Bring a pot of water to a boil over medium heat, add the pork, cover, and cook for 15 minutes.
2: Pound the aromatics. While the pork cooks, pound the coriander root, black peppercorns, and garlic together in a mortar and pestle until you have a rough paste.
3: Drain the pork. Remove the pork from the pot after 15 minutes and drain it well in a colander.
4: Sear the pork. Heat the oil in a deep wok or skillet over low heat. Carefully add the pork and sear for 2–3 minutes.
5: Add the aromatics and seasonings. Add the garlic, coriander root, and black pepper paste and stir to coat the pork. Add the pickled mustard greens, golden Mountain seasoning sauce, dark soy sauce, and palm sugar.
6: Braise. Add enough water to just cover the pork. Cover with a lid and simmer over low heat for about 1 hour, turning the pork every 15 minutes. Continue until the pork is tender and the sauce has thickened.
If the pork is still chewy after the suggested cooking time, keep simmering it over low heat until it becomes tender.
7: Serve. Serve the braised pork belly hot with steamed jasmine rice and some of the sauce spooned over the top.
How to serve
I always serve this with hot jasmine rice, spooning some of the sweet and savory braising sauce over the top.
I also created this spicy vinegar dipping sauce specifically to go with the pork belly. Its sharp, tangy flavor cuts through the richness of the meat, and the chili adds a little heat to each bite. It’s ready in just 10 minutes so there’s no reason no to make it!
For something fresh on the side, try cucumber, blanched vegetables, or bok choy.
How to store
- Refrigerate: Let the pork cool, then transfer it with the sauce into an airtight container. Refrigerate for up to 3–4 days.
- Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
- Reheat: Reheat gently in a saucepan over low to medium heat. Add a splash of water if the sauce has become too thick.
Thai Braised Pork Belly Recipe with Mustard Greens
Equipment
- large pot for boiling the pork
- Deep wok or skillet with lid for searing and braising
- Cutting board
- Sharp knife
- Colander
- Tongs or spatula
Ingredients
- 5 cloves of garlic
- 3 coriander roots
- 1 teaspoon black peppercorns
- 1 kg pork belly, sliced into big pieces
- 3 tablespoons oil
- 280 g pickled mustard greens
- 2.5 tablespoons dark soy sauce
- 1 tablespoon golden mountain sauce
- 2 tablespoons palm sugar
- 1.3 l water
Instructions
- Cut the pork belly into large, uniform pieces. Bring a pot of water to a boil, add the pork, cover, and cook for 15 minutes. Drain well.
- Pound the coriander root, black peppercorns, and garlic together in a mortar and pestle until you have a rough paste.
- Heat the oil in a deep wok or skillet over low heat. Carefully add the pork belly and sear for 2–3 minutes.
- Add the pounded aromatics and stir to coat the pork. Add the pickled mustard greens, golden mountain seasoning sauce, dark soy sauce, and palm sugar.
- Pour in enough water to just cover the pork. Cover and simmer over low heat for about 1 hour, turning the pork every 15 minutes, until tender and the sauce has thickened. If the pork is still chewy, continue simmering until tender.
- Serve hot with steamed jasmine rice and spoon some of the sauce over the top.
Notes
- Use the nutrition card in this recipe as a guideline.
First time preparing pork belly and this recipe is exquisite. I followed the instructions to the dot. Crispy and soft. Served it with lettuce leaves and garlic hot oil and it was to die for, way beyond my expectations. I also appreciated not having to scroll up and down for the measurements. That was very helpful to have them right at the bottom. Thank you for sharing this recipe.
Thank you!