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.

Powered by


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.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings