Burmese Style Pork Belly
Burmese Style Pork Belly
Ingredients
- 1 1/2 pounds pork belly, cut into 1 1/2-inch pieces
- 1 yellow onion, large, thinly sliced
- 5 garlic cloves, peeled and left whole
- 1 ounce fresh ginger, about a 1-inch piece, thinly sliced
- 1 teaspoon red chili powder, or to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 2 tablespoons fish sauce
- 3 tablespoons vegetable oil
- 1 1/2 cups water
- 2 green chilies, sliced, such as serrano or Thai bird's eye
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
⏱️ 2 min
- 2
Add the sliced yellow onion to the hot oil. Cook, stirring occasionally, until the onions are softened and turn golden brown, about 8-10 minutes.
⏱️ 10 min
- 3
Add the whole garlic cloves and sliced ginger to the pot. Continue to cook for another 2-3 minutes, until the garlic and ginger become fragrant.
⏱️ 3 min
- 4
Add the cut pork belly pieces to the pot. Increase the heat to high and cook, stirring frequently, until the pork is browned on all sides, about 8-10 minutes.
⏱️ 10 min
- 5
Stir in the red chili powder and turmeric powder. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min
- 6
Pour in the fish sauce and water. Add the salt. Stir everything together and bring the mixture to a simmer.
⏱️ 3 min
- 7
Reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the pork belly is very tender and the sauce has reduced and thickened to your desired consistency.
⏱️ 40 min
- 8
Remove the lid. Stir in the sliced green chilies and chopped fresh cilantro. Cook for another 1-2 minutes to allow the flavors to meld.
⏱️ 2 min
- 9
Taste and adjust seasoning if necessary. Serve hot, traditionally with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Burmese Style Pork Belly
- 1 1/2 pounds pork belly, cut into 1 1/2-inch pieces
- 1 yellow onion, large, thinly sliced
- 5 garlic cloves, peeled and left whole
- 1 ounce fresh ginger, about a 1-inch piece, thinly sliced
- 1 teaspoon red chili powder, or to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 2 tablespoons fish sauce
- 3 tablespoons vegetable oil
- 1 1/2 cups water
- 2 green chilies, sliced, such as serrano or Thai bird's eye
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
⏱️ 2 min - 2
Add the sliced yellow onion to the hot oil. Cook, stirring occasionally, until the onions are softened and turn golden brown, about 8-10 minutes.
⏱️ 10 min - 3
Add the whole garlic cloves and sliced ginger to the pot. Continue to cook for another 2-3 minutes, until the garlic and ginger become fragrant.
⏱️ 3 min - 4
Add the cut pork belly pieces to the pot. Increase the heat to high and cook, stirring frequently, until the pork is browned on all sides, about 8-10 minutes.
⏱️ 10 min - 5
Stir in the red chili powder and turmeric powder. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min - 6
Pour in the fish sauce and water. Add the salt. Stir everything together and bring the mixture to a simmer.
⏱️ 3 min - 7
Reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the pork belly is very tender and the sauce has reduced and thickened to your desired consistency.
⏱️ 40 min - 8
Remove the lid. Stir in the sliced green chilies and chopped fresh cilantro. Cook for another 1-2 minutes to allow the flavors to meld.
⏱️ 2 min - 9
Taste and adjust seasoning if necessary. Serve hot, traditionally with steamed rice.
⏱️ 1 min