| | |

Thai Braised Pork Belly Recipe With Pickled Mustard Greens

This post may contain links to affiliate websites, such as Amazon, and I receive an affiliate commission for any purchases made by you using these links. I appreciate your support!

This Thai braised pork belly recipe with pickled mustard greens is perfect for those who love melt-in-your-mouth slow-cooked pork in a sweet and savory sauce. It’s a fusion dish that blends Thai and Chinese flavors in a recipe that’s easy for any home cook to master. Perfect for a delicious dinner with rice and includes a tasty dipping sauce!

Thai braised pork belly with pickled mustard greens, served with rice and spicy vinegar dipping sauce.

One of the favorites in my family is my collection of Thai pork belly recipes. Kra pao moo krob, Thai crispy pork belly, and the delicious pork belly stew called moo hong are just a few of them!

This recipe pairs beautifully with a spicy vinegar dipping sauce. You can prepare the sauce while the pork is slow cooking. Keep reading for more great tips, or skip right to the instructions below!

What is Thai braised pork belly

Thai braised pork belly is a classic Thai dish where slow-cooked pork belly is simmered in a sweet savory sauce along with aromatic herbs and seasonings. The cooking process involves boiling the meat initially, then sautéing it with spices, and finally braising it until it’s irresistibly tender.

Thai vs red braised pork belly

Red braised pork belly is a popular Chinese dish made by marinating pork in red fermented tofu and Chinese five-spice, which gives it an appetizing red color and a deep, aromatic flavor. This method creates a richly seasoned and visually striking dish that’s a staple in Chinese cuisine.

Thai braised pork belly involves slow-cooking the meat with pickled mustard greens and a variety of sauces such as soy and oyster sauce. This combination enriches the pork with a unique blend of tangy, sweet, and savory flavors, while the slow-cooking process ensures the meat is incredibly tender.

Thai woman presenting a dish of Thai braised pork belly.

About this slow braised pork belly recipe

This is one of my favorite Thai pork recipes because it combines Chinese and Thai cooking styles and flavors. It uses pork belly and pickled mustard greens seasoned with Thai spices, a combo that results in delicious flavors.

If you’re looking for more of those tasty Thai Chinese fusion dishes, make sure to save khao kha moo (Thai braised pork leg) and khao moo dang (Chinese red pork) for later!


The flavors here are spot on. It’s comfort food that perfectly balances salty, sweet, and umami. Starting off by stir-frying the meat with spices really brings out its flavor and aroma.

Later, the pork belly and fat become incredibly tender as they braise, melting right in your mouth.

Asian braised pork belly with dipping sauce.

Not only is this Thai slow-cooked pork belly recipe easy to make, but it’s also quite unique. It’s one of my own creations, and it always turns out wonderfully.

Ingredients

Pork belly cabbage ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Ingredients for braised pork belly recipe: Pickled Chinese cabbage, water, raw pork belly, garlic, coriander root, dark soy sauce, palm sugar, golden mountain sauce, and black peppercorns.
  • Pork belly – Choose a cut with generous marbling for a boost in flavor and tenderness once cooked.
  • Pickled mustard greens – These add a tangy flavor and gives a nice contrast to this meaty dish.
  • Dark soy sauce – Essential for achieving a deep red color, dark soy sauce also adds a robust flavor and is often used in marinades and stir-fries to darken dishes in Thai cuisine.
  • Golden mountain sauce – A staple in Thai cooking for its salty, savory flavor.
  • Palm sugar – Palm sugar adds a caramel-like sweetness that’s different from white or brown sugar.
  • Black peppercorns, coriander root, garlic – This trio of spices is a classic spice set in many Thai recipes.
  • Oil – Use a neutral oil like canola oil or vegetable oil.
  • Water – Water is used to adjust the consistency of the cooking liquid and help distribute flavors evenly during braising.

Short recipe video

How to make braised pork belly

First, we’ll boil the pork belly to ensure it’s tender for braising. Next, we stir-fry the pork with sauces and seasonings to pack it with flavor. Finally, a slow braise brings everything together, making this some of the best pork belly you’ll ever taste!

  1. Pork belly pieces cooking in a pot.

    Step 1: Cut the pork belly into large pieces. Fill a pot with water and heat it on medium until it boils. Add the pork belly, cover with a lid, and let it cook for 15 minutes.

  2. Crushed garlic, coriander root, and black peppercorns in mortar.

    Step 2: While the pork is boiling, use a mortar and pestle to pound the coriander root, black peppercorns, and garlic into a paste.

  3. Pork belly pieces draining in a colander.

    Step 3: After 15 minutes, remove the pork belly slices from the pot and place them in a colander to drain well.

  4. Pork belly pieces seared in a pan.

    Step 4: Heat oil in a large wok or skillet over low heat. Carefully add the pork slices to the hot oil, watching out for splatters, and sear pork belly for 2–3 minutes.

  5. Seared pork belly with pickled mustard greens and spices in a wok.

    Step 5: Add the garlic-peppercorn-coriander paste to the pork and stir well to coat all the pieces. Then, add the pickled mustard greens, golden mountain sauce, dark soy sauce, and palm sugar, ensuring each piece of pork is well-coated with the sauce.

  6. Asian braised pork belly ready in a pan.

    Step 6: Pour enough water to just cover the pork, then cover with a lid. Keep the heat low and let it simmer, flipping the pork slices every 15 minutes. Continue cooking for about 1 hour, or until the pork is tender. Once the pork is tender and the sauce has thickened, it’s ready to serve. Enjoy your delicious Thai / Chinese braised pork belly hot!

Kitchenware

Here’s what you’ll need for this Asian pork belly recipe:

  1. Measuring spoons and cups
  2. Cutting board and a sharp knife
  3. Thai mortar and pestle (for making the spice paste)
  4. Cooking pot (for boiling)
  5. Colander (for draining cooked pork belly slices)
  6. Deep-bottomed wok or skillet with lid (for searing and braising the entire dish)
  7. Ladle (for flipping the meat and serving)

Braised pork recipe tips and tricks

  • Cut the pork into larger, uniform pieces: You’ll have to flip the pieces of pork belly a few times, so cutting them in larger, uniform sizes makes it easy to flip them and to cook them evenly.
  • Experiment with different flavors: You can add more Thai or Chinese ingredients like a splash of rice wine, ginger, and even star anise. Feel free to experiment!
  • Make it ahead of time: The flavors of the pork belly will intensify the more it rests. If you make the dish a day ahead, the flavors will be even better.
  • Cook low and slow: Slow-braising over low heat is key to tender, flavor-packed pork. This technique locks in that rich, saucy goodness.

Pork belly cabbage serving suggestions

Pork belly cabbage is best served with steamed jasmine rice and some vegetables like green beans or bok choy for a balanced meal. Enhance the flavors with a spicy vinegar dipping sauce on the side for those who enjoy an extra kick. For a fresh touch, garnish with fresh herbs like coriander or sliced green onions.

Braised pork belly on a wooden spoon, dipped in a red spicy vinegar sauce.

How to reheat braised pork belly and how to store it

Storing: Let your Thai braised pork belly cool down to room temperature. Transfer the leftovers into an airtight container and keep it in the fridge. It’ll stay fresh for up to 3–4 days.

Freezing: You can store braised pork in a freezer-safe container for up to 2 months. Thaw overnight.

Reheating: You can reheat braised pork belly in a saucepan over low-medium heat. If needed, add a splash of water and stir occasionally.

Frequently asked questions

Does pork belly get more tender the longer you cook it?

Pork belly becomes more tender the longer you cook it. The fat has to be cooked low and slow in order for it to become tender and to achieve a melt-in-your-mouth texture. However, it is important not to overcook the pork, because it can get dried out as well.

Why is my braised pork belly tough?

If your pork belly comes out tough and chewy, it’s likely that you didn’t cook it long enough to allow the fat to render. Cooking the meat low and slow will result in a melt-in-your-mouth texture.

What does braised pork belly taste like?

Braised pork belly is very tender and rich in flavor. It has a savory taste with a hint of sweetness from the sauce, and the slow cooking makes it extra soft and juicy.

Authentic Thai pork recipes

Loved reading this Thai braised pork belly recipe? Please make my day by dropping a star rating and/or a comment below! Follow me on FacebookInstagram, and Pinterest.

Thai Braised Pork Belly Recipe With Pickled Mustard Greens

Thai braised pork belly with pickled mustard greens, served with rice and spicy vinegar dipping sauce.
This Thai braised pork belly recipe with pickled mustard greens is easy to make and perfect for an Asian dinner with rice and a spicy dipping sauce.
Praew
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Cuisine Thai
Course Ingredients
Serving Size 4 people

Ingredients

  • 5 cloves of garlic
  • 3 coriander root
  • 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
  • 1.30 l water (step 6)

Instructions

  • Cut the pork belly into large pieces. Fill a pot with enough water to cover the pork and heat it on medium until it boils. Add the pork belly, cover with a lid, and let it cook for 15 minutes.
    1 kg pork belly
  • While the pork is boiling, use a mortar and pestle to pound the coriander root, black peppercorns, and garlic into a paste.
    5 cloves of garlic, 3 coriander root, 1 teaspoon black peppercorns
  • After 15 minutes, remove the pork belly slices from the pot and place them in a colander to drain well.
  • Heat oil in a large wok or skillet over low heat. Carefully add the pork slices to the hot oil, watching out for splatters, and sear pork belly for 2–3 minutes.
    3 tablespoons oil
  • Add the garlic-peppercorn-coriander paste to the pork and stir well to coat all the pieces. Then, add the pickled mustard greens, golden mountain sauce, dark soy sauce, and palm sugar, ensuring each piece of pork is well-coated with the sauce.
    280 g pickled mustard greens, 2.5 tablespoons dark soy sauce, 1 tablespoon golden mountain sauce, 2 tablespoons palm sugar
  • Pour in water, then cover with a lid. Keep the heat low and let it simmer, flipping the pork slices every 15 minutes. Continue cooking for about 1 hour, or until the pork is tender. Once the pork is tender and the sauce has thickened, it’s ready to serve. Enjoy your delicious Thai / Chinese braised pork belly hot!
    1.30 l water

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Use a fat cut of pork belly for a tender texture.
  • Braising over low heat for a long time is crucial for tender meat and a rich and savory flavor.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating