This succulent recipe by Nick Wendland will impress your guests at your next dinner party. 


  • 500g pressed pork belly braised in master stock for 2 hours, diced

  • oil for frying

  • Caramel

  • 2 blocks palm sugar

  • 1 cup oyster sauce

  • 1/2 cup soy sauce

  • Sweet Fish Sauce

  • 1 block palm sugar, chopped

  • 1 cup fish sauce

  • 2 sticks lemongrass

  • 3 kaffir lime leaves

  • 2 red chilli, sliced lengthways

  • 1 knob of galangal

  • Thai Salad

  • One bunch of coriander

  • One bunch of basil

  • One bunch of chives, cut into batons

  • 2 kaffir lime leaves, finely julienned

  • 1 diced red chilli

  • 2 teaspoons black and white sesame seeds


  • 1.

    Fry pork belly cubes in batches (don’t overcrowd the wok) for four minutes, or until golden brown. Remove with a mesh strainer to a plate and set aside while you make the caramel.

  • 2.

    For the caramel, combine palm sugar, oyster sauce and soy sauce in a saucepan with high sides over high heat. Stir to melt palm sugar and reduce by a third. Add pork belly to caramel sauce and stir to combine until pork belly cubes are sticky and caramelised.

  • 3.

    For the sweet fish sauce, combine all ingredients in a medium saucepan over high heat, bring to the boil and simmer until the palm sugar has dissolved. Set aside to cool.

  • 4.

    For the Thai salad, pick the leaves from all your herb bunches and discard the stalks. Place herb leaves and chive batons into a medium salad bowl and add kaffir lime leaves, chilli and sesame seeds. Drizzle with two tablespoons of sweet fish sauce and toss to dress.

  • 5.

    To serve, place one piece of pork belly on a ceramic Chinese spoon and top with Thai salad.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 288kj
  • Fat Total 27g
  • Saturated Fat 6g
  • Protein 4g
  • Carbohydrate 5g
  • Sugar 1g
  • Sodium 2093mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Note: Strain leftover sweet fish sauce into an airtight jar and store as a salad dressing for future.

Nick Wendland is chef of The Aarli - a restaurant and bar in Broome.

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