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  • Jo Jo Yee

Sizzling Courgettes with lemongrass and pork belly recipe

Updated: Oct 25, 2020

Dress up courgettes with fragrant lemongrass in this Thai style recipe.

Faced with mountains of courgettes in the summer, why not pick them small and cook up a delicious sizzling courgette dish infused with lemongrass and fish sauce? Served with rice, it's quick and easy mid-week cooking that will bring authentic Thai flavours into the kitchen.

Tip: Pick and use small, young courgettes for stir-fries before they develop large seeds and become spongey.

Sizzling Courgettes with lemongrass and pork belly

Serves 2 as a main with rice


3 small courgettes (roughly equivalent to 2 shop-bought courgettes)

150g-200g pork belly, skinless and boneless

2-3 garlic cloves, crushed and roughly chopped

1 red chilli, roughly chopped

1 stalk lemongrass, bruised and cut into thin long strips

1 tbsp sunflower oil

1 tbsp fish sauce

1 tsp sugar

Sea salt


  1. Slice up the pork into thin strips (about the size of lardons).

  2. Heat oil in wok over medium-high heat.

  3. Add pork belly and fry until golden brown and crisp (this should take a few minutes).

  4. Add garlic, chilli and lemongrass and fry for 30 seconds.

  5. Add courgette pieces and stir-fry for 2-3 minutes (making sure to keep ingredients moving in the wok).

  6. Add fish sauce and sugar. Stir-fry until courgette pieces are tender but still with a slight crunch. Taste-test before serving, adding sea salt if needed.

My top choice for fish sauce is by Squid brand Thai fish sauce.


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