Thai pulled pork

'Pulled' pork is first cooked and then the meat is pulled apart. In this version, after pulling the meat is refried. Here we have chosen a combination with Thai flavours.

Makes 500g.

Thai pulled pork

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




pork belly






red chilli pepper



red onion



Thai fish sauce (nam pla)



lime, juice and zest

Preparation method

  • In a Roner, cook the pork belly in a vacuum bag, with no added flavours, for 12 hours at 62°C.
  • Let the meat cool in the vacuum bag.
  • When cooled, separate the meat from the fat.
  • Shred the meat by hand, and cut the fat into fine julienne.
  • Finely chop the garlic.
  • Chop the red chilli pepper and the red onion into fine julienne.
  • Fry the red chilli, red onion and garlic in a dash of oil.
  • Add the fat from the pork belly, followed by the meat.
  • When everything is nicely browned, season to taste with fish sauce, lime juice and lime zest.

Serving suggestions

  • Delicious as a snack on pita bread with a sauce of cucumber, mustard and Japanese mayonnaise.
  • Pairs well with components of split peas or white beans.
  • Use in a composition with components of kohlrabi, pointed cabbage and fennel.

Previous page