Braised pork belly with Thai basil & tofu

Braised pork belly with Thai basil & tofu

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(3 ratings)

Prep: 30 mins Cook: 2 hrs, 25 mins


Serves 8
In this light and fragrant curry, the pork and tofu are surrounded by a delicate sauce with spring onions, ginger and chilli

Nutrition and extra info

  • without tofu

Nutrition: per serving

  • kcal534
  • fat36g
  • saturates11g
  • carbs10g
  • sugars6g
  • fibre2g
  • protein42g
  • salt2.4g


  • 2 tbsp vegetable oil
  • 1½-2kg boneless pork belly, cut into 8 pieces, skin left on
  • 2 onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 8 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 tsp caster sugar
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tsp chicken stock powder
  • 900g firm tofu, cut into cubes
  • 3 small packs Thai basil, leaves only



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

For the spice paste

  • 50g ginger, peeled and roughly chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 6 garlic cloves, roughly chopped
  • 10 fat green chillies, seeds left in, roughly chopped
  • 2 tbsp vegetable oil


  1. Heat 1 tbsp of the oil in a heavy, wide flameproof casserole dish and brown the skin side of the pork pieces for about 5 mins. You’ll need to do this in batches, setting the pork aside each time. Meanwhile, make the spice paste. Put the ginger, garlic, chillies and oil into a food processor and pulse until finely chopped.

  2. Heat another 1 tbsp oil in the dish, add the onions and spring onions, and fry for 10 mins until soft. Turn the heat to low, add the spice paste and gently fry for 2-3 mins until fragrant.

  3. Nestle the pork pieces in the onions and pour in enough cold water to just cover. Stir in the sugar, soy sauces, vinegar, stock and 1 tsp salt, and bring to the boil. Cover with a lid and simmer on a low heat for 1 hr 30 mins. Add the tofu and Thai basil, and continue to cook for another 30 mins, by which time the pork will be very tender. Season to taste, then serve.

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Comments, questions and tips

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amp1043's picture
7th Oct, 2018
Just finished eating this and am very happy with the recipe. I halved everything and used 5 chillies and it was quite spicy. Next time I'll use 3 or 4 chillies. And I didn't have Thai basil so improvised with 1 star anise, quarter a teaspoonful of mint and a bunch of coriander.
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