important: commercial addresses only for everywhere outside of hamilton, te awamutu, cambridge & pirongia. No rural delivery. free north island shipping on orders over $110. Cambridge delivery day Wednesday

Chef Series: Kyle’s Vietnamese Pork Belly with Coconut Rice

Serves 2 

400gm Magills Slow Cooked Pork Belly 


115gm Brown sugar or palm sugar 

3 Star anise 

10ml Coconut water 

Tsp Fish sauce 

Tsp Lime juice 

Coconut rice:

400gm rice 

165ml tin Coconut cream

Tsp finely grated Ginger

Nam Jim sauce:

10gm Brown sugar

Roots from one bunch Coriander

15gm fresh Ginger, peeled & zested 

25ml Lime juice

Tsp Fish sauce 

Fresh chilli, finely sliced 





Start by making the Nam Jim sauce. Place the sugar, coriander roots, and lime juice in a blender and mix to combine. Add ginger, chilli and fish sauce, give it a stir and set aside. 

Next make the caramel. In a small pot over a medium heat, bring brown sugar, anise and coconut water to a simmer for five minutes. Stir your lime juice and fish sauce in. Set aside. 

Now to cook rice - start by rinsing in water and grating your ginger. In a medium pot over medium heat, place a little oil in with your ginger and stir with a wooden spoon. Once this starts to get fragrant, add your rice, then cover with water. Bring to a boil for 8 minutes, reduce heat and simmer until rice is fully cooked. Fold in your coconut cream. 

To cook your pork belly use either a deep fryer, canola oil in a large thick based pot/wok, or bake in an air fryer.  

For all methods - pat dry with a paper towel and remove any gelatine. If using a deep fryer, simply heat to 180 degrees, carefully drop the pork bellies in one at a time, covering after each one as it will splatter. If using canola oil in a pot, heat over stovetop and bring to 180 degrees. Drop pieces in carefully, covering after each one. Keep a close eye on them as they will cook fast. If using an air fryer, pat belly dry and cover the skin with a good sprinkle of salt. Bake at 180 for 20 minutes. Once your pork belly is crispy & golden, place each piece in the caramel and cover until fully coated. 

Place your pork belly on a bed of coconut rice, drizzle your Nam Jim sauce over top and garnish with fresh mint and coriander. 

And for something a little extra! Use up the remainder of your coconut water by making this beverage: either juice two limes, or use 4 tbsp of fresh lime juice. Pop juice, mint and ice in a glass and cover with your coconut water. Enjoy! 

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)

online store closed over christmas + new year period

important shipping notice

Please note: If you live outside of Hamilton, Te Awamutu, Cambridge orPirongia we can now only deliver to commercial addresses. This is to ensure your order arrives on time and is kept chilled. If you work from home, this is classified as residential and we cannot deliver. We apologise for any inconvenience caused. Please email if you have anyquestions.


Shopping Cart

Your cart is currently empty.
Shop now