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Sticky Basil Pork Belly - Thai Style

A take on Thai Basil Chicken but using Pork Belly. Its A little sweet, spicy, and salty. Its great over rice or lettuce wraps.
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Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs. pork belly, cut into bite size pieces
  • 1 head of garlic, minced
  • 7 dried chili peppers/ rehydrated, chop half with garlic and leave others whole
  • 2 tbsp. soy sauce (I used reduced sodium)
  • 2 tbsp. oyster sauce
  • 2 tbsp. fish sauce
  • 3 tsp. sugar
  • 1 tsp. dried basil
  • 1/2-1 cup fresh basil, torn
  • 2 tbsp. vegetable oil

Equipment

  • 1 wok/ large frying pan

Method
 

  1. First cut up the pork belly into bite size pieces and set aside. Mix soy sauce, oyster sauce, fish sauce, and sugar into small bowl, set aside.
  2. Next rehydrate the dried chili in a small bowl of water. Place in microwave for 2 minutes. Mince up the garlic with half of the chilies and leave the other half whole.
  3. Next heat up 2 tablespoons of oil on medium heat. Add in the garlic and chilies and cook for one minute until fragrant. Add in the pork belly and cook. (I cooked mine in two batches for about 20-25 minutes each). I like to cook it until its nice and brown and somewhat crispy.
  4. After fully cooked drain the grease, add in the sauce mixture and cook for a few minutes to let the sauce thicken a little bit. Turn off the heat, add in the dried basil and fresh basil. Give it a stir.
  5. Lastly serve over hot rice or make lettuce wraps with lettuce, cilantro, and cucumbers. We also like to drizzle with Thai sweet chili sauce.

Notes

Another way our Family likes to eat is with seaweed. We make little bites with the seaweed, rice, pork belly, and cucumber.