If you’re looking for a dish that’s rich, comforting, and packed with flavor, this Thai pork belly stew known as Moo Hong is a must-try. Slow-cooked until the pork is tender. It’s a southern Thai classic with Chinese roots and bold personality. Perfect for cosy evenings or make-ahead meals, this stew brings together humble ingredients and slow cooking to create something truly special.
About This Thai Pork Belly Stew Recipe
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 flavors 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.
I'm always on the lookout for recipes that are packed with bold flavor and this recipe is absolutely that. You'll find many bold flavour dish's on the site such as this 40 Clove Garlic Chicken Recipe.
Ingredients
- Pork belly, cut into bite sized chunks
- Garlic
- Coriander stems
- Black peppercorns
- Palm sugar, finely chopped
- Star anise
- Cinnamon stick
- Light soy sauce
- Dark soy sauce
- Oyster sauce
- Chinese rice wine
- Chopped coriander
See recipe card for quantities.
Step by step photographs...
- Step 1: Heat the oil in a saucepan over medium high heat. When it begins to shimmer, toss in the pork belly cubes and brown on all sides. This should take about five minutes. You might need to do this in batches. Transfer the browned meat to a plate and set aside.
- Step 2: Place the garlic, coriander stems and black peppercorns in a pestle and mortar or food processor to make a paste. Set aside.
- Step 3: Add the cinnamon stick and star anise to the remaining oil in the pan and let the spices infuse into the oil for about 30 seconds.
- Step 4: Return the meat to the pan and add the sugar, soy sauces and the oyster sauce. Stir well until the sugar dissolves and then add the Chinese rice wine and paste.
- Step 5: Add just enough water to cover the meat and simmer for about two hours or until the pork is fall apart tender.
- Step 6: You might need to top up with a little water from time to time.
Hint: It might sound obvious but the meat is ready when it's ready. It should practically fall apart in your mouth. The slow cooking time in this Thai pork belly stew recipe also adds to the tastiness of the sauce.
Working ahead...
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 Thai pork belly stew (Moo Hong) recipe comes from the southern Thai province of Phuket. While distinctly Thai in its regional popularity, the dish clearly bears the influence of Chinese cuisine. Moo Hong shares similarities with Chinese red-braised pork (hong shao rou), but over time it has been adapted to suit local tastes.
Equipment
Use a heavy-bottomed stewing pan or Dutch oven for this Thai pork belly stew recipe. These types of pans distribute heat evenly and help prevent the sugar and soy-based sauce from catching or burning during the long simmer.
Storage
Fridge: Transfer the Thai pork belly stew to an airtight container and store in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until piping hot.
Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months. Defrost in the fridge overnight, then reheat thoroughly. The sauce may thicken slightly after freezing—just add a splash of water or stock when reheating to loosen it up.
Top Tip
Cook it low and slow—resist the urge to rush it. The longer the pork belly simmers, the more tender it becomes and the deeper the flavors get.
FAQ
Yes! While pork belly gives the dish its signature richness, you can also use pork shoulder or neck for a leaner option that still stays tender when slow-cooked.
It has a gentle sweetness from palm sugar, but it’s balanced by soy sauce, garlic, and pepper. You can adjust the sugar to suit your taste. Reduce slightly for a more savory finish.
Absolutely. In fact, Moo Hong tastes even better the next day. It’s a great make-ahead dish for easy meals or entertaining.
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Recipe
Thai Pork Belly Stew
Indulge in the flavors of Thai pork belly stew, a slow-cooked dish that's comforting and rich in taste.
Ingredients
- 1 kilo (2lb) pork belly, cut into bite sized chunks
- 8 cloves garlic
- 10 coriander stems
- 1 generous tablespoon black peppercorns
- 2 tablespoon palm sugar, finely chopped
- 2 star anise
- 1 x 5cm (2 inch) cinnamon stick
- 3 tablespoon light soy sauce
- 2 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 3 tablespoon Chinese rice wine
- 6 tablespoon finely chopped coriander
Instructions
- Place the garlic, coriander stems and black peppercorns in a pestle and mortar or food processor and make a paste. Set aside.
- Heat the oil in a saucepan over medium high heat. When it begins to shimmer, toss in the pork belly cubes and brown on all sides. This should take about five minutes. You might need to do this in batches. Transfer the browned meat to a plate and set aside.
- Add the cinnamon stick and star anise to the remaining oil in the pan and let the spices infuse into the oil for about 30 seconds.
- Return the meat to the pan and add the sugar, soy sauces and the oyster sauce. Stir well until the sugar dissolves and then add the Chinese rice wine and paste from earlier.
- Add just enough water to cover the meat and simmer for about two hours or until the pork is fall apart tender.
You might need to top up with a little water from time to time. - When the pork is ready, stir in the chopped coriander and serve. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 811Total Fat: 54gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 210mgSodium: 1746mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 61g
Sue says
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!
Sue
Dan Toombs says
HI Sue
Thank you for your e-mail. I will look at the recipe and change it.
Dan
Melissa says
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.
Dan