Coconut-Lemongrass Braised Pork Belly

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slowly braised pork belly infused with fragrant lemongrass and creamy coconut milk, delivering tender, rich flavors inspired by Pacific island cuisine. This Asian-inspired pork recipe, ready in about 135 minutes, pairs fresh lemongrass stalks, bruised, coconut milk, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 120 min Serves 4 Asian cuisine 520 cal/serving

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Ingredients

1.5 lbs pork belly, skin removed, cut into 2-inch cubes
2 fresh lemongrass stalks, bruised
1 can (13.5 oz) coconut milk
4 garlic cloves, minced
1 tbsp ginger, sliced thin
2 tbsp brown sugar
2 tbsp fish sauce
1 cup water
1 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 4 minced garlic cloves and 1 tbsp sliced ginger, sautéing for 2 minutes until fragrant but not browned.
Step 2: Add 1.5 lbs pork belly cubes to the pot, searing for 5-7 minutes until edges are golden brown. Stir in 2 tbsp brown sugar and cook another 2 minutes until sugar melts and caramelizes slightly.
Step 3: Pour in 1 can (13.5 oz) coconut milk, 1 cup water, 2 bruised lemongrass stalks, and 2 tbsp fish sauce. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, then cover and reduce heat to low. Simmer gently for 1.5 to 2 hours until pork is tender and sauce thickens, stirring occasionally.
Step 4: Remove lemongrass stalks before serving. Serve pork belly with steamed rice or tropical greens.