Wednesday 1 December 2010


I love Asian stews with brown sauces. Even before tasting them, I know that they will have the characteristic taste of soy sauce. In the Philippines, we are rather reserved with the addition of aromatics. In other Asian countries, however, there is a pleasant surprising twist in a lot of dishes.

This recipe is a fusion of two dishes: a Vietnamese pork dish (Thit Lo'n Rim) flavoured with lemon grass and cinnamon  and a sweet Thai pork dish (Moo Wan) with palm sugar. Mildly aromatic and sweet, it goes very well with steamed rice. Dishes like these are very well favoured in Southeast Asia and there's bound to be a similar dish in every country. 

My husband always likes boiled eggs in dishes with sauces so I serve them on the side here. After peeling, they are briefly steeped in the sauce before serving to make the egg whites absorb some flavour and colour. A simple vegetable dish and freshly steamed, piping hot rice will complete the meal.


500 gms. of pork belly slices, sliced into 3cm. long pieces
1 medium onion, sliced
2 cloves garlic, crushed
1 tablespoons of grated ginger
2 sticks of lemon grass, cut into two and smashed
1 cinnamon stick
1 red finger chilli, sliced crosswise
1 c. water
3 tbsps. brown sugar
1 tbsp. fish sauce
1 tbsp. light soy sauce
1/2 tsp. ground black pepper


Stir fry the garlic, onion, chilli and ginger until the onion is softened. Add the cinnamon stick, lemon grass and pork pieces. Season with soy sauce, fish sauce and black pepper and stir fry on high heat to seal and brown the pork. 

Add a cup of water and the brown sugar and simmer on low heat, covered, until tender (about an hour). You may add a bit more water if it gets too dry. Add water little by little and pour around the pork (not on top), so you don't wash off the caramelized sauce sticking to it. Transfer to a serving dish.

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  1. Yum! This fusion sounds fantastic. The lemon grass, cinnamon and chili must give it such great flavor. Nice dish!

  2. This looks fantastic! I love the combo of flavours. Bookmarking it right now. Buzzed it too!

  3. I love how you made it so easy. I love pork belly and this is a method that I have never used to cook it. Thanks for another wonderful recipe. Delish!

  4. ooooh I'm loving all of the flavors in this dish! Looks amazing!

  5. Adora, is your sole purpose to make my mouth water everyday before 9am!

    All mouthwatering aside, this is delcious!... Your a grest representative for London!.. Luna

  6. I could pretty much dive into that tasty looking.

  7. wow this is a richly satisfying looking dish - the fusion of flavors really seems to work in this one.

  8. that reminds me of pork humba :) i love the addition of hard boiled eggs. the whole dish looks yummy! rice please ;)

  9. Meat!!!! I'm drooling over this, will try to cook this during the xmas holidays=) BTW, Welcome to KCC!

  10. I havent made this yet but i already know I'm going to love it!I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this pork belly widget at the end of this post so we could add you in our list of food bloggers who blogged about pork belly recipes,Thanks!

  11. Oh YUM! This looks lovely - and one that I'll definitely have to make very soon. :)


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