Thai Braised Pork Belly Recipe with Mustard Greens
This easy Thai braised pork belly recipe pairs melt-in-your-mouth pork with pickled mustard greens and a sweet, savory sauce.
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.
Calories: 1428kcal | Carbohydrates: 11g | Protein: 25g | Fat: 142g | Saturated Fat: 49g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 68g | Trans Fat: 0.04g | Cholesterol: 179mg | Sodium: 305mg | Potassium: 1093mg | Fiber: 3g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg
