Moo Hong (Thai Braised Pork Belly)

🧂 Ingredients

• 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. 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. 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. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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).

🥗 Nutrition

Per serving