I first tried this Thai pork belly stew at a hotel I was staying at in Phuket. I liked it so much that I asked the chef for his recipe.
Luckily, he was happy to send it to me.
During my stay in Phuket, I tried the same dish at several restaurants and was only let down once. That time, the flavours were there but the pork belly was chewy.
This Thai pork belly stew is a slow cooker. That is really important to getting the recipe just right.
How to cook this Thai pork belly stew (Moo Hong) to perfection
Follow the recipe and you will be in Thai food heaven! Be sure to cook your pork belly for at least two hours.
The meat is ready when it’s ready. It should practically fall apart in your mouth.
The slow cooking time also adds to the tastiness of the sauce.
You can cook this Thai pork belly stew a day or two in advance. In fact, if you do the flavours will develop and it will be even better.
All you need to do then is heat it up and serve with a nice big mound of fragrant Jasmine rice.
The origins of Moo Hong – Thai Pork Belly Stew…
This stew has obvious Chinese influences. It actually tastes like a Chinese dish but in Phuket, they loved it and made it their own.
So are you ready to try this amazing Phuket pork recipes?
Go for it! I think you are going to love this Thai pork belly stew!
If you like this recipe, you might like to try some of these too…
Portuguese Pork with paprika and white wine sauce
Thai Pork Belly Stew - Moo Hong Recipe
I have just made this for tea tonight and the written recipe does not include oil- which I can live with! However, the written recipe doesn’t say when to add the garlic/pepper/coriander mixture. I have added to the pan- using my instinct, but it needs adding to the words! I see that it’s in the pictorial version, but I only downloaded the written bit!
Thanks for it- the smell is amazing!
Dan Toombs says
Thank you for your e-mail. I will look at the recipe and change it.
Made this for tea tonight, empty plates all round! I had some broccoli, green beans and a red pepper languishing in the bottom of the fridge, the day before shopping day so cut them into bite sized pieces and popped them in too as I put the rice on.
A definite favourite I will make again!
Dan Toombs says
Great to hear, thanks for letting me know.