Southern Thai Stewed Pork Belly

Moo Hong is a stewed pork dish originating in southern Thailand. It is made by braising chunks of pork belly in an herbaceous sweet paste made with garlic, coriander root, black peppercorn, and coconut sugar, then stewing it slowly in a gravy seasoned with dark soy, oyster sauce, and star anise. The result is a sweet, fatty, and completely delicious dish. Many people that have tried it compare it to Moo Palo, a pork belly dish with similar flavor that includes hard-boiled eggs. The flavor is similar, but this recipe doesn't use Chinese 5 Spice powder which includes cloves, cinnamon, and fennel seed. If you enjoy Moo Palo you should try Moo Hong which has a strong sweet and black peppery flavor.

Yield: 4 - 6 servings

Prep time: 10 Minutes

Cooking time: 1 Hour

Ready in: 1 Hour, 10 Minutes

Ingredients:

2 Pounds Pork Belly
5 Coriander Root
1 1/2 Tablespoon Garlic
1 Tablespoon Black Peppercorns
3 - 4 Star Anise
3 Tablespoons Coconut 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

Basic Directions:

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

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

3) 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.

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