This Chinese influenced Southern Thai stew usually consists of only pork belly but I've used belly and shoulder to get some leaner meat into the dish, so we can keep the fat content down a bit!
| Servings | Prep Time |
| 5 people | 10 mins |
| Cook Time |
| 2 hours |
|
|
| This Chinese influenced Southern Thai stew usually consists of only pork belly but I've used belly and shoulder to get some leaner meat into the dish, so we can keep the fat content down a bit!
|
Ingredients
- 500 grams of pork belly
- 500 grams of lean pork shoulder
- 1 bulb of garlic about 8-10 cloves peeled
- 1 bunch of fresh coriander
- 3 fresh Coriander roots or 5-6 stems roughly chopped
- 1 tbsp of whole black peppercorns or half white, half black
- 1 tbsp of coconut palm sugar or normal palm sugar if you can't find it
- 3 whole star anise
- 1 whole cinnamon stck
- 2 tbsp of light soy sauce
- 2 tbsp of oyster sauce
- 2 tbsp of dark sweet soy sauce use kecap manis if you can't find it
- rice bran oil for frying
Servings: people
Units:
Instructions
- Cut the pork belly and shoulder into equal sized chunks and set aside.
- Pound the garlic, coriander stalks and pepercorns in a pestle and mortar to a fine paste.
- Fry the pork in batches in a little oil over a medium/high heat until browned all over, leaving any residual fat in the pan.
- Add a little more oil if necessary and fry the paste for a couple of minutes over a medium heat, taking care not to let it catch on the bottom of the pan.
- Chuck the pork back in and stir to coat. Add the cinnamon stick, the star anise, all the sauces and the palm sugar. Keep stirring until everything is well combined and the sugar has dissolved.
- Pour in enough water to just cover the pork and bring to the boil. Immedietly lower to a simmer and cook for two hours or until the pork is tender, adding more water if the pork looks like it's getting too dry.
- Serve in bowls topped with a bunch of fresh coriander, next to steamed Jasmine rice.
Recipe Notes
Moo hong can be very sweet but I personally like less sugar in mine. Feel free to add more sugar at the end if you think it needs it.
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