Thai Crispy Pork Belly Noodle Bowl with Coconut Lime Broth

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This bold Thai noodle bowl features melt-in-your-mouth crispy pork belly swimming in a fragrant coconut lime broth with rice noodles, fresh herbs, and a hint of chili heat. The contrast between the crunchy pork and silky broth makes every bite dynamic and satisfying.

Nutrition Facts

Per serving (estimated)

• 820 kcalCalories
• 54 gFat
• 28 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 9 gSugar
• 32 gProtein
• 920 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 6 mgIron
• 15 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Crispy Pork Belly

• 1 lb pork belly, skin-on, cut into 1-inch strips
• 1 tbsp fish sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper

For the Coconut Lime Broth

• 2 cans (14 oz each) full-fat coconut milk
• 2 cups low-sodium chicken broth
• 3 tbsp Thai red curry paste
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 4 kaffir lime leaves, torn
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 2 tbsp fresh lime juice
• 1 tsp chili oil, or to taste

For the Noodle Bowls

• 12 oz fresh flat rice noodles (or 8 oz dried, soaked until pliable)
• 1 cup bean sprouts
• 1/2 cup shredded carrots
• 4 green onions, sliced
• 1/4 cup fresh Thai basil leaves
• 2 tbsp crushed roasted peanuts
• 1 lime, cut into wedges, for serving

Directions

1. Pat pork belly strips completely dry with paper towels. In a bowl, toss with fish sauce, dark soy sauce, sugar, and white pepper. Let marinate at least 10 minutes.
2. Heat a large skillet or wok over medium-high. Add pork belly pieces skin-side down in a single layer. Cook 5-7 minutes until skin is deeply golden and crispy, then flip and cook 3-4 minutes more until cooked through. Transfer to a cutting board and chop into bite-sized pieces.
3. In a large pot over medium heat, scoop the thick cream from the top of one coconut milk can and add it to the pot. Stir in the red curry paste and fry for 2-3 minutes until fragrant and the oil starts to separate.
4. Add the remaining coconut milk, chicken broth, lemongrass, and kaffir lime leaves. Bring to a gentle simmer over medium heat, stirring occasionally. Cook 10 minutes to infuse the flavors.
5. Stir in fish sauce, palm sugar, and lime juice. Taste and adjust seasoning — it should be creamy, savory, slightly sweet, and bright. Add chili oil for heat. Remove lemongrass and lime leaves.
6. Prepare the rice noodles according to package directions. Divide noodles among 4 deep bowls. Ladle the hot coconut broth generously over each bowl.
7. Top each bowl with chopped crispy pork belly, bean sprouts, shredded carrots, green onions, Thai basil, and crushed peanuts. Serve immediately with lime wedges on the side.

Cook’s Notes

• Drying the pork belly skin thoroughly before cooking is the single most important step for achieving maximum crispiness — any moisture will cause steaming instead of searing.
• Don't skip frying the curry paste in the coconut cream; this blooming step develops depth and aroma that simply stirring it in won't achieve.
• For extra-crispy skin, you can broil the pork belly pieces in the oven at 475°F for 3-4 minutes after the stovetop searing.
• The broth can be made ahead and refrigerated for up to 2 days; the pork belly is best cooked fresh and added just before serving.
• Leftover pork belly can be stored in an airtight container for up to 3 days; reheat in a dry skillet to recrisp the skin.