Pork Belly with Five Spices

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

The Chinese influence on Thai cuisine stems from the early years of its history, when colonists from Southern China settled in the country, bringing with them dishes like this, although Thai cooks have provided their own unique imprint.


  • 1 large bunch fresh coriander (cilantro) with roots
  • 30 ml/2 tbsp


  1. Cut off the coriander roots. Chop five of them finely and freeze the remainder for another occasion. Chop the coriander stalks and leaves and set them aside. Keep the roots separate.
  2. Heat the oil in a large pan and cook the garlic until golden brown. Stirring constantly, add the chopped coriander roots and then the five-spice powder.