Save to your scrapbook

    Pork belly braised in coconut milk and fish sauce with ginger, chillies and cavolo nero

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Pork belly braised in coconut milk and fish sauce with ginger, chillies and cavolo nero

    • Preparation time: 20 minutes
    • Cooking time: 1 hour 30 minutes
    • Total time: 1 hour 50 minutes

    Serves: 6


    3 tbsp coconut oil
    1 onion, sliced into 4 thick rings
    30g fresh root ginger, cut into matchsticks
    1kg pork belly, skin removed
    1 tbsp chilli flakes (add more or less, to taste)
    400g can coconut milk
    2-3 tbsp fish sauce
    200g cavolo nero or kale, tough stalks discarded and sliced into 2.5cm pieces


    1. Heat the oil in a large frying pan and sauté the onion and ginger over a medium heat for about 6 minutes, until softened; tip onto a plate and set aside.

    2. Meanwhile, slice and prepare the pork belly, trimming off any excess fat but leaving some for taste and texture. Cut into 2.5cm chunks and add to the pan to brown on all sides – about 10 minutes in total (you may need to do this in batches). Return the onions and ginger to the pan, add the chilli flakes, mix well and continue to cook for about 10 minutes.

    3. Add the coconut milk and simmer, uncovered, for 30 minutes. Then add the fish sauce to taste, cover and continue to simmer for a further 30 minutes, stirring occasionally. Season with plenty of black pepper, add the cavolo nero or kale, cover and cook for 5 minutes. Serve with steamed rice, if liked.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, March 2017 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    5 stars