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Pork Belly With Burnt Chilli Dipping Sauce


3 hours

Preparation time

2 hours

Cooking time



This twist on the classic sweet chilli dipping sauce you can make at home is super delicious and easy to make. Using Palm sugar and fish sauce as a brining liquid allows the pork joint to be infused with the delicious flavours of Thailand. This recipe was created by Thai street-food chef, Sebby Holmes of Farang, London.


  • 1x Pork Belly Joint ours was around 300g.
  • 100ml Thai Taste Fish Sauce.
  • 2x heaped tbsp Thai Taste Palm Sugar.
  • 1 lt Water.
  • 1 tbsp Salt.
  • For the Burnt Chilli Dipping Sauce
  • 10-12 long Red Finger Chillies.
  • 100ml Thai Taste oyster Sauce.
  • 2 tsp Thai Taste Palm Sugar.
  • 1 tbsp Thai Taste Fish Sauce.
  • 3 tbsps Oil.

Steps for cooking

  • 1.Create your brining liquid by adding The 100ml Fish sauce, 2 heaped tbsp Palm sugar, 1tbsp salt and water into an oven-safe
  • 2. Add the pork joint to the brining liquid. You may need to add some more water to make sure the pork joint is covered. Allow the joint to sit in the brining solution for a couple of hours.
  • 3. Place in the oven at 190°C for 1.5 – 2 hours until fully cooked.
  • 4. Next to create the burnt Chilli Dipping sauce, pierce the red finger chillies with a sharp knife and place in a flat ovenproof dish. Place in an oven at 180°C until they have been charred.
  • 5. When out of the oven allow to cool, remove the stems, and chop. Add to a pestle and mortar (or food processor)
  • 6. Add in the Oyster Sauce, Palm Sugar, Fish Sauce & Oil. Mix until blended.
  • 7. To serve slice pork and drizzle over the Burnt Chilli Dipping sauce and with coriander leaves.




Gluten Free:





Chef’s Tips

You can create the Burnt Chilli Dipping Sauce for any occasion or just to have with snacks! We used Palm Sugar and Fish sauce in the Brining liquid to add those authentic Thai flavours directly into the pork joint.

Did you know?

Thailand is the top orchid exporter in the world.

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