Braised Pork Belly in Fish Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Ken Hom Cooks Thai

Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

In Thailand, as in China, pork is the ‘red’ meat. Being such a mainstay as a source of animal protein and fat, and being rather expensive as well, pork is treated with great respect. By that I mean that every part of it, from snout to trotter and tail, is utilized. The trick is to make it all delicious as well as edible. This is something that the Thais have mastered, as in this delectable pork belly dish. Note: the fish sauce does not impart a ‘fishy’ taste or aroma.

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