Featured in Thai Main Dishes:
Southern Thai Stewed Pork Belly

Southern Thai Stewed Pork Belly

This delicious dish from Southern Thailand, known as Moo Hong, is made by slowly stewing chunky pieces of pork belly in an herbaceous sweet gravy made with garlic, coriander root, black peppercorn, coconut sugar, dark sweet soy sauce, oyster sauce, and star anise. The result is a slightly sweet, fatty, and completely authentic dish, similar in flavor to Moo Palo.

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Ingredient List:

• 2 Pounds Pork Belly
  (cut into 1 x 1 inch slices)
• 5 Coriander Root
  (finely chopped)
• 1 1/2 Tablespoon Garlic
  (peeled and finely chopped)
• 1 Tablespoon Black Peppercorns
• 3 - 4 Star Anise
• 3 Tablespoons Coconut Sugar
  (or brown sugar)
• 2 Tablespoons Oyster Sauce
• 2 Tablespoons Light Soy Sauce
• 2 Tablespoons Dark Sweet Soy Sauce
• 2 teaspoons Salt
• 1 Tablespoon Vegetable Oil
• 2 cups Vegetable Oil
  (or more as needed deep frying)

Basic Directions:

Cut the pork belly into 1 inch pieces, then deep fry until lightly browned.

Grind the garlic, coriander roots, black peppercorns, and sugar into a thick paste.

Add oil to your soup pot and blend in the herb paste to make a sticky sauce. Braise the fried pork in the sauce until well coated.

Add water, then season with soy sauces, oyster sauce, salt, and star anise. Simmer for 1 hour and serve.

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