Sticky Thai Pork Belly

This fragrant dish packs some serious flavour and is proof that you don’t need to slave away in the kitchen for an eternity and is a great alternative to the usual takeaway.

Using fresh pork that I recently butchered, this makes for a great widweek treat for my wife and I. A lovely mouthwatering dish that packs a little bit of heat and will put a smile on your face.

The recipe is below, please give it a try and let me know what you think.

Prep time: 10 mins

Cooking time: less than 30 minutes

Serves 2


700g pork belly slices, cubed

2 Red chillis

6 garlic cloves

1 lemongrass stalk

1 piece fresh ginger (approx thumb sized) 4 tbsp sesame oil

1 pint chicken stock

3 tbsp soy sauce

2 tbsp caster sugar

2 tsp red chilli flakes

2 tsp ginger powder

Handful of fresh green beans

4 spring onions, finely sliced

120g long grain rice


To make the pork super tender I brine the pork for a couple of hours, overnight if possible. Cube the pork belly slices and place them in a bowl, pour in the chicken stock, chilli flakes and ginger powder. Mix together, cover and place in the fridge until you are ready to cook.

Place the lemongrass, fresh red chillis, ginger and garlic in a food processor and pulse until it forms a paste. Pour some sesame oil into a pan and transfer the chilli paste. Set the heat low to slowly release the flavours.

Remove the pork from chicken stock and place on a grill rack. Grill under a medium heat until the fat starts to crisp. Pour the chicken stock into the pan with the chilli paste. Add soy sauce, sugar and handful of green beans and let the sauce reduce.

At this point you will want to boil your rice as per guidelines.

When the pork has crisped up, transfer the pieces to the sauce and coat evenly. Make sure the sauce is super thick and sticky. When you are ready, transfer the pork and sauce to a dish and garnish with freshly slice spring onions and red chilli.

Serve with rice and sides of choice.


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