Thai Pork Belly Stew – Moo Hong 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 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.

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 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

Yield: 4 - 6

Prep Time: 15 minutes

Cook Time: 2 hours 10 minutes

Total Time: 2 hours 25 minutes

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Ingredients

• 1 kilo (2lb) pork belly, cut into bite sized chunks
• 8 cloves garlic
• 10 coriander stems
• 1 generous tbsp black peppercorns
• 2 tbsp palm sugar, finely chopped
• 2 star anise
• 1 x 5cm (2 inch) cinnamon stick
• 3 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 3 tbsp Chinese rice wine
• 6 tbsp finely chopped coriander

Instructions

1. Place the garlic, coriander stems and black peppercorns in a pestle and mortar and pound to a paste. Set aside.
2. 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.
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.
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 just enough water to cover the meat and simmer for about two hours or until the pork is fall apart tender.
5. You might need to top up with a little water from time to time.
6. When the pork is ready, stir in the chopped coriander and serve.

I hope you enjoy this Thai pork belly stew recipe. If you do try it, please leave a comment. I’d love to hear from you.