Pork Belly Slow-Cooked in Thai Chili Paste

sliced pork belly over jasmine rice garnished with chopped scallions in a black bowl

 

Pork Belly Forever

    If you are what you eat, then I am a mess of pork belly.  This fatty pork remains my Achilles heel of food weaknesses.  Granted I don’t eat it as much as I want but, when I do, it has to be cooked to perfection.  Now, in my humble opinion, no region does pork belly better than Asia.  Whether it is sliced thinly and stir-fried in Gojuchung paste, twice-fried in a salted Chinese black bean sauce, or crisped up Cantonese style, every bite is a divine pleasure.  AND yes, I will happily devour it.

 

sliced pork belly over jasmine rice garnished with chopped scallions in a black bowl

 

Pork Belly recipe du jour

Right now, my favorite pork belly du jour is pork belly cooked in a mixture of its own fat, Thai chili paste, ginger, garlic and soy sauce.  Tender pork, slightly crisped on the outside, slowly cooked in the aromatics of Thai Chili paste which renders the fat a beautiful red color so that I can’t help but be tempted to spoon over everything else on my plate.  Don’t judge me, if you tasted it, then you’d do exactly the same thing.

 

meat with ginger and garlic in chili broth in a pot
Cut pork belly into blocks 2 in x 1 in (4.5 cm x 2 cm) large. Combine water, soy sauce, Thai Chili Paste, crushed ginger and garlic together in a large pan. Bring to a boil over high heat and add pork belly. Season with 1/2 tsp of sea salt.

 

meat with ginger and garlic submerged in chili broth in a baking dish
Stir together and let cook in chili broth over high heat until the mixture has reduced by half. Transfer to a shallow baking dish. The baking dish should be big enough to lay each piece of pork belly flat but still small enough for each piece to be smothered in its own juice. As the pork belly roasts, the water will evaporate and be replaced with the rendered fat from the pork.

 

meat, ginger and garlic stewed in a chili broth in a baking dish
Slowly roast in the oven at 175 C /350 F for 45 min- 60 min. Pork should be slightly brown and crispy on the inside but still tender and soft.

 

sliced pork belly over jasmine rice garnished with chopped scallions in a black bowl
Remove from oven and garnish with chopped scallions. Slice it up thin or leave it in larger pieces. Just make sure to spoon some of that chili broth over it for extra flavor.

 

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sliced pork belly over jasmine rice garnished with chopped scallions in a black bowl

Pork Belly Slow-Cooked in Thai Chili Paste


  • Author: Spicepaw
  • Prep Time: 10
  • Cook Time: 70
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 3-4 1x

Description

Pork belly slow-cooked in a mixture of its own fat, Thai chili paste, ginger, garlic and soy and roasted until slightly crispy but still tender. #pork #thai #easymeals #porkbelly #slowcooking #spicy


Ingredients

Scale
  • 1 TBSP ginger (crushed first then sliced)
  • 4 cloves of garlic (crushed)
  • 1 TBSP Thai Chili Paste (Nam Prik Pao)
  • 1 TBSP soy sauce
  • 1/2 tsp sea salt
  • 400 g (14 oz) pork belly (skin removed)
  • 1 cup (240 ml) of water
  • chopped scallions for garnishing

Instructions

  1. Preheat oven to 175 C / 350 F.
  2. Cut pork belly into blocks 2 in x 1 in (4.5 cm x 2 cm) large.
  3. Combine water, soy sauce, Thai Chili Paste, crushed ginger and garlic together in a large pan. Bring to a boil over high heat and add pork belly. Season with 1/2 tsp of sea salt.
  4. Stir together and let cook in chili broth over high heat until the mixture has reduced by half.
  5. Transfer to a shallow baking dish.  The baking dish should be big enough to lay each piece of pork belly flat but still small enough for each piece to be smothered in its own juice. As the pork belly roasts, the water will evaporate and be replaced with the rendered fat from the pork.
  6. Slowly roast in the oven at 175 C /350 F for 45 min- 60 min.  The pork should be slightly brown and crispy on the inside but still tender and soft.
  7. Remove from oven and garnish with chopped scallions. Slice it up thin or leave it in larger pieces.
    Just make sure to spoon some of that chili broth over it for extra flavor.
  • Category: Pork
  • Method: Slow Roasting
  • Cuisine: Asian/Thai

Keywords: pork, pork belly, slow-roasted, confit, Thai, Thai chili sauce, Nam Prik Pao, ginger, garlic, soy sauce

Can’t get enough pork belly? Try these recipes:

Crispy Pork Belly with Sweet Soy and Garlic Sauce

Fried Pork Belly in Chinese Black Bean Sauce

Slow Roasted Pork Belly with Chorizo Cassoulet

 

Author: Natasha

I'm just a busy expat mom who has a psychological need to feed people. I enjoy learning about new cultures, (especially the food) and enjoy experimenting with new ingredients and spices

Leave a Reply

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.