Vietnamese Pork Belly
Vietnamese Pork Belly



  • 1 tbsp coconut oil
  • 600g pork belly, skin and fat removed, cut into chunks
  • 4 chopped shallots
  • 4 chopped garlic cloves
  • 2 chopped lemongrass stalks
  • 75g brown sugar
  • 3 star anise
  • 1 tbsp Chinese 5-spice powder
  • 1 tbsp fish sauce
  • Heat the oil in a large lidded casserole. Add the pork belly and fry until browned. Remove from the casserole and set aside. Chuck in the shallots, fry for a few minutes until golden, then add the lemongrass and garlic. Stir fry for a couple of minutes, then add the sugar, star anise, and 5-spice powder along with the fish sauce and 200ml water.
  • Return the pork chunks to the casserole, bring up to the boil, then simmer for 1.5 hours or until the pork is very tender. For the last 15 minutes, turn up the heat to thicken the sauce, then serve with jasmine rice.
2 hr
4 serving

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