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Braised Pork Belly in Fish Sauce
- Serves
6–8
- Difficulty
Medium
By Ken Hom
Published 2001
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.
The cooking ti
Ingredients
Method
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I was looking for a hotpot-style approach to cook pork belly with Asian flavours and this recipe proved to be exactly what I was looking for. As noted in the recipe intro, double cooking the pork belly is all important and gives an end result that is simultaneously crispy yet tender. The fish sauce adds an overall savouriness to round out the punchy chilli and garlic flavours.