Go Back

Thai Style Stewed Pork Belly

Servings 4


  • 500 g Pork Belly cut into 1/2 inch pieces
  • 1 tbsp 5 spice powder
  • 2 cinnamon sticks
  • 2 coriander roots
  • 5 cloves
  • 1 tsp coriander seeds
  • 1/2 tbsp white peppercorn lightly smashed
  • 2 tbsp dark soy sauce
  • 4 tbsp fish sauce or to taste
  • 10 cloves old garlic smashed
  • 2-3 tbsp palm or brown sugar or to taste
  • 3.5 - 4 cups water
  • 4 hard boiled eggs shells removed
  • Cilantro to garnish
  • Blanched xiao bai cai to serve


  • Bring 3.5 cups water to boil.
  • Put peppercorn, cinnamon sticks, cloves, and coriander seeds into herb bag
  • Add pork, garlic, corander roots, 5 spice, and spice bag into boiling water.
  • Bring to boil, cover and cook for 30 minutes on medium heat.
  • Skim off scum.
  • Season with fish sauce, dark soy sauce, and sugar.
  • Cover and cook for another 20 minutes.
  • Add some water if liquid evaporated too much.
  • Add hard boiled eggs and cook on low heat for 10 minutes.
  • Garnish with cilantro.
  • Serve with blanched xiao bai cai and steamed rice.


Use a sauce pan that fits all the ingredients snugly.
By using a wide pan or larger pan, the liquid will evaporate faster.
Adjust seasoning to taste. Always add less and adjust later.
Add some firm tofu for extra protein.