12 Thai Pork Belly Recipes (Better Than Takeout!)
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These 12 authentic Thai pork belly recipes show you different ways to cook it: from crispy fried to rich braised and comforting stewed dishes. In Thailand, you’ll find them everywhere: on the street, in restaurants, and at home. Each recipe comes with easy instructions so you can make them at home!
Crispy pork belly recipes
Air fryer crispy pork belly
Pork belly cooked in the air fryer until the skin turns golden and crunchy. This method uses less oil than deep-frying, but still gives a crisp bite with tender meat inside.
Thai fried pork belly (moo krob)
Chunks of pork belly are deep-fried until the skin is shatteringly crisp while the meat stays juicy. Moo krob is often served with this dipping sauce or tossed into spicy street-style stir-fries.
Stir-fries
Pad kana moo krob
Pad kana moo krob is a stir-fry of crispy pork belly with Chinese broccoli, flavored with garlic, oyster sauce, and sugar. This is a favorite among Thai people, especially for a quick lunch out on the streets.
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.
Thai basil pork belly
The key ingredient for making this dish is holy basil. Thai basil pork belly is a spicy, aromatic meal made with chilies and garlic, always served with jasmine rice, and very often topped with a fried egg. Perfect for a quick weeknight dinner!
Pad prik king
Pad prik king uses red curry paste, kaffir lime leaves, long beans, and Thai eggplants for a spicy and aromatic meal. Everything comes together in less than 30 minutes!
Pork belly chili (moo pad prik)
Moo pad prik is packed with garlic, seasoned to perfection, and tossed with simple ingredients and refreshing green onions. It’s the perfect dish for busy weeknights. Ready in 20 minutes and surprisingly delicious with rice. Easy and delicious!
Stews, curries, and braised dishes
Moo palo
Moo palo is pork belly slowly simmered in a Chinese five-spice broth with hard-boiled eggs, garlic, and soy sauce. The cooking method is long, gentle braising rather than frying
Moo hong (pork belly stew)
Moo hong is a Southern Thai dish of pork belly braised slowly in soy sauce, palm sugar, and garlic. The stew is sweet-savory with hints of cinnamon and star anise, producing tender meat in a rich sauce.
Gaeng tepo
Gaeng tepo simmers pork belly with morning glory in a coconut milk–based red curry sauce, featuring palm sugar, fish sauce, and tamarind paste. The pork fat enriches the sauce, making it creamy and full of flavor.
Braised pork belly with pickled mustard greens
In this braised pork belly dish, the pork is gently simmered with preserved mustard greens in a soy-based broth. The dish combines savory richness with the sour bite of the greens, often served as a comforting home-style meal.
Salad
Pork belly larb
Pork belly larb is a Thai salad made with cooked or crispy pork belly mixed with lime juice, fish sauce, ground toasted rice, chili flakes, and fresh herbs. It’s spicy, tangy, and usually eaten with sticky rice and raw vegetables.
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Conclusion
Pork belly is such a versatile cut that shows up in so many delicious Thai dishes. Which one are you making first? Drop a comment below and let me know, and don’t forget to follow me on Facebook, Instagram, and Pinterest for more!
