Lao-style Braised Pork Belly

Ingredients

In this Lao adaptation of Dōngpō ròu, we incorporate traditional Lao spices such as galangal and lemongrass to enhance the flavor profile. Additionally, we use palm sugar instead of rock sugar to add a touch of sweetness that complements the Lao palate. The dish is also garnished with fresh Lao herbs for a vibrant and aromatic finish. We alse have the original recipe for Dōngpō ròu, so you can check it out.

• 1 kg (2.2 lbs) pork belly, skin-on 1 kg (2.2 lbs) pork belly, skin-on
• 3 slices of galangal 3 slices of galangal
• 2 stalks of lemongrass, bruised 2 stalks of lemongrass, bruised
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1 cup water 1 cup water
• Fresh herbs (such as cilantro and mint), for garnish Fresh herbs (such as cilantro and mint), for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 25g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Score the pork belly skin in a crisscross pattern, being careful not to cut into the meat.
2. 2.
   In a large pot, add the pork belly, galangal, lemongrass, garlic, soy sauce, fish sauce, palm sugar, and water.
3. 3.
   Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 2 hours, or until the pork belly is tender.
4. 4.
   Remove the pork belly from the pot and let it rest for a few minutes. Then, slice it into bite-sized pieces.
5. 5.
   Return the sliced pork belly to the pot and simmer for an additional 30 minutes to allow the flavors to meld together.
6. 6.
   Serve the Lao-style Braised Pork Belly over steamed rice, garnished with fresh herbs.

Treat your ingredients with care...

• Pork belly — Ensure the pork belly is scored properly to allow the flavors to penetrate the meat during cooking.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin to release their aromatic oils.

Tips & Tricks

• For an extra layer of flavor, marinate the pork belly overnight in the spice mixture before cooking.
• If you prefer a sweeter taste, you can increase the amount of palm sugar in the sauce.
• To achieve a crispy skin, broil the pork belly for a few minutes after it has finished braising.
• Serve the dish with a side of steamed vegetables to add freshness and balance to the meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a delicious meal later.

Serving advice

Lao-style Braised Pork Belly is best served hot over a bed of steamed rice. Garnish with fresh herbs, such as cilantro and mint, to add a burst of freshness to each bite. Serve alongside a side of steamed vegetables for a complete and satisfying meal.

Presentation advice

To present this dish beautifully, arrange the sliced pork belly on a platter, drizzle some of the flavorful sauce over the top, and sprinkle with fresh herbs. Serve the steamed rice in a separate bowl or on individual plates. The vibrant colors of the herbs and the succulent pork belly will make for an enticing presentation.