Braised pork belly in chili sauce


Preparation time: 30 min.
Cooking or baking time: 1 hour 30 minutes
Total preparation time: 2 hours

Braised pork belly in chilli sauce - your mouth will be watering!


  • 1 tablespoon of peanut oil
  • 1.5 kg pork belly, cut in half lengthwise and cut into 3 cm thick slices
  • 110 g brown sugar
  • 4 garlic cloves, cut into thin slices
  • 2 cm fresh ginger root, peeled and chopped
  • 1-2 small chili peppers, free from seeds and finely chopped
  • 3 purple shallots, cut into thin strips
  • 4 tablespoons fish sauce
  • 1 teaspoon ground white pepper and salt
  • Cut 500g aubergines into bite sized cubes
  • 200 g of fresh spinach leaves
  • steamed jasmine rice for serving


  1. Heat the oil in a large Dutch oven or Dutch oven. Add the pork belly slices in portions and fry until golden brown. Take out and set aside.
  2. Sprinkle in the sugar and dissolve for 1 minute while stirring. Add the garlic, ginger, chili peppers and shallots and sauté for 2-3 minutes until the sugar is golden brown caramelised.
  3. Put the meat back in the pot, add the fish sauce, the white pepper, a little salt and 180 ml of water and stir. Bring to a boil and cook covered over a moderate heat for about 1 hour until the meat is tender.
  4. Add the eggplant and cook for another 30 minutes. Occasionally check the amount of sauce and if necessary add water.
  5. Finally, fold in the spinach and serve with steamed jasmine rice. Good succeed!

Chinese-Style Juicy Braised Pork Belly | With Garlic, Chili and Tofu | December 2023