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Lemongrass Pork Belly

Sack Chrook Prawlac Kroeung

Golden and crispy pork belly, marinated in lemongrass overnight and slow roasted making the inside succulent and juicy.  Served with freshly pickled veggies.

Total:     8 hours (25 min prep)

Style:     Authentic Cambodian

Yield:     20 servings

Level:     Medium


6.5 ounces Angkor Lemongrass Paste

1 T Fresh Kaffir lime leaves

1 T Sea Salt

3 T Sugar

2 T Oyster Sauce

5 lbs Pork Belly, skin on

Fresh pickles

1 clove of garlic finely chopped

¼ C sugar

1 teaspoon salt

1 C water

½ C white vinegar

1 T finely jullien

5 C of vegetables (cucumbers, daikon, carrots, and/or cauliflower ...)

Mix brine and add vegetables; let marinate for at least 1 hour in the fridge prior to serving.


Cut pork belly into strips, 2.5” thick. Add pork belly and marinate for at least 4 hours (best overnight). Place the pork skin side up on baking sheet and roast at 200ºF for 8 hours.  Let cool, remove and discard skin.

Brown the meat:

1. Turn on the oven to 450, place baking dish in the oven while the oven is warming up

2. Change the oven setting to broil and keep the same temperature

3. Place the fat side up and broil for 3-5 minutes

Make ahead:

After removing the skin, store the meat in the frig for up to 5 days.  Reheat meat by following steps to brown the meat.