This irresistible caramelised pork belly dish will melt in your mouth! 


  • 1 tbsp vegetable or coconut oil

  • 600g pork belly, cut into fairly small chunks

  • 4 shallots, finely chopped

  • 3 garlic cloves, finely chopped

  • 2 lemongrass stalks, white inner stem only, finely chopped

  • 75g palm sugar or light soft brown sugar

  • 3 star anise, left whole

  • 1 tsp Chinese 5 spice

  • 1 tbsp fish sauce

  • To garnish

  • 3-4 spring onions, cut in half and shredded lengthways

  • A few sprigs of coriander

  • To serve

  • Steamed jasmine rice


  • 1.

    Heat the oil in a wok if yours has a lid, otherwise use a large casserole. Add half the pork belly and fry for several minutes until well browned. Remove from the wok and add the rest of the pork belly and repeat. Leave to pork to one side.

  • 2.

    If necessary, add a little more oil and add the shallots. Fry on a medium heat for a few minutes until lightly coloured, then add the garlic and lemongrass. Stir fry for another minute or two, then add the palm sugar, star anise and Chinese 5 spice along with 200ml water and the fish sauce. Return the pork to the wok.

  • 3.

    Bring to the boil then turn down to a simmer and cover. Cook for around 1.5 hours, until the pork is tender. Uncover, turn up the heat slightly and cook for a further 10-15 minutes to reduce the sauce.

  • 4.

    Serve with steamed rice, garnished with spring onions and coriander.


Can't get enough pork belly? Try Donna Hay's Crispy Pork Belly, her Pork Belly Rice Bowls, or Paul West's Pork Belly Banh Mi.

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