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Moo Hong
Thai Braised Pork Belly
A beloved Southern Thai specialty from Phuket, Moo Hong features succulent pork belly slow-braised in a rich, dark, and savory sauce. The result is incredibly tender pork with a deeply flavorful, slightly sweet, and umami-rich glaze.
🧂 Ingrédients
- 800 g Pork belly
- 3 tbsp Dark soy sauce(Thai dark soy sauce is preferred for its color and flavor, but regular dark soy sauce can be used.)
- 10 cloves Garlic
- 1 tbsp White peppercorns(Whole peppercorns are ideal for pounding.)
- 5 Coriander roots
- 2 tbsp Palm sugar
- 2 cups Water(Or enough to almost cover the pork.)
- 1 tbsp Vegetable oil(For searing the pork.)
👨🍳 Instructions
- 1
Prepare the aromatics paste: In a mortar and pestle, pound the peeled garlic cloves, white peppercorns, and cleaned coriander roots until a coarse paste forms. This should take about 10 minutes.
⏱️ 10 minutes - 2
Sear the pork: Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the pork belly cubes in a single layer (work in batches if necessary to avoid overcrowding) and sear until browned on all sides, about 3-4 minutes per side. This step adds depth of flavor and texture. Remove the pork from the pot and set aside.
⏱️ 10 minutes - 3
Sauté the paste: Reduce the heat to medium (around 175°C / 350°F). Add the prepared garlic, pepper, and coriander paste to the pot. Sauté for 1-2 minutes until fragrant, being careful not to burn it. You should smell a strong, pungent aroma.
⏱️ 2 minutes - 4
Combine and braise: Return the seared pork belly to the pot. Add the dark soy sauce, palm sugar, and 2 cups of water. Stir to combine, ensuring the pork is mostly submerged. Bring the liquid to a simmer.
⏱️ 5 minutes - 5
Slow braise: Once simmering, reduce the heat to low, cover the pot tightly, and let it braise gently for at least 2 hours, or until the pork belly is fork-tender. Check occasionally and add a little more water if the liquid level gets too low. The pork should yield easily when poked with a fork.
⏱️ 2 hours - 6
Reduce the sauce: Once the pork is tender, remove the lid. Increase the heat to medium-high and continue to simmer the sauce, uncovered, for another 20-30 minutes, stirring occasionally. The sauce should reduce and thicken to a rich, glossy glaze that coats the pork. Taste and adjust seasoning if needed (more soy for saltiness, more sugar for sweetness).
⏱️ 30 minutes - 7
Serve: Let the Moo Hong rest for a few minutes before serving. Spoon the tender pork and the rich sauce over steamed jasmine rice. Garnish with fresh cilantro or chili if desired.
⏱️ 5 minutes
💡 Conseils de pro
- ✓For an authentic Phuket experience, serve this dish with steamed jasmine rice.
- ✓The pork belly should be incredibly tender, practically melting in your mouth.
- ✓The sauce should be dark, rich, and have a balanced sweet and savory flavor profile.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add hard-boiled eggs to the braising liquid during the last hour of cooking to absorb the flavors.
- Include firm tofu cubes in the braise for a vegetarian-friendly option (add during the last 30-45 minutes).