Lemongrass Pork Belly

One thing I will never understand: Why has pork belly always been so hard to find in Western grocery stores? I mean, it’s the foundation of bacon—you’d think that would be a big enough selling point already. Thankfully, a few stores like Costco are catching on to how tasty this stuff is, and they’re starting to sell this in their meat section now.

For this recipe, I’m highlighting Southeast Asian flavors in a lemongrass marinade. The bright combination of lemongrass, ginger, and garlic pops beautifully against the rich pork belly, and it makes a perfect addition to a Vietnamese-inspired meal! This pork is delicious over rice or noodles, but it also makes a perfect traditional filling for a banh mi. Once you make a batch of this, you’ll love trying out different ways to enjoy it!

Lemongrass Pork Belly

3 stalks lemongrass, sliced thin

3 cloves garlic, minced

1 TBSP ginger, grated

3 TBSP lime juice

2 TBSP soy sauce

3 TBSP fish sauce

2 TBSP turbinado sugar

2 lbs sliced pork belly, cut into 1-inch pieces

1 TBSP oil

Whisk together the lemongrass, garlic, ginger, lime juice, soy sauce, fish sauce, and sugar in a bowl until the sugar is dissolved. Add the pork belly to the bowl, and gently toss to coat evenly. Cover and refrigerate overnight, up to 48 hours.

Put a wok or large sauté pan on high heat, and pour the oil in. Drain the marinade from the pork belly, and toss the meat into the wok. Cook for 8-10 minutes, stirring frequently, until the outside is caramelized and the meat has reached your desired level of crispiness. Remove from the heat, and serve with rice or noodles.

Serves up to 4.


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