Authentic Lao Fermented Pork Belly Recipe | Som Moo Ton
Discover the authentic flavors of Lao cuisine with our step-by-step guide to making Som Moo Ton, a traditional fermented pork belly dish. Immerse yourself in the rich cultural heritage and unique flavors of Lao cuisine as you follow this easy-to-follow recipe. Impress your taste buds and create a memorable dining experience with this flavorful Lao delicacy.
- Prep time
- 15 hr
- Cook time
- 15 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 lb Pork belly
- 3 tbsp Salt
- 1 tbsp Sugar
- ⅓ cup Sticky rice, cooked
- ⅓ cup Garlic
- 1 tbsp Black pepper
- 3 thin slices of Ginger
- 1 tbsp Garlic
- 1 cup Bell peppers
- 1 cup Mushrooms
- 2 cups Sliced Pork belly
- ½ tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Sugar
- Fried shallots (for garnish)
Instructions
- 1
Cut the pork belly into 1-inch slices.
- 2
In a bowl, combine the pork belly, salt, sugar, and mix well for about 8 minutes.
- 3
Add sticky rice and garlic to the bowl, and mix well.
- 4
Sprinkle black pepper over the mixture and mix again.
- 5
Place the mixture in a container and press all the meat together to limit air pockets. Cover the surface with plastic wrap and let it ferment at room temperature in a dark space for 4 days.
- 6
Preheat the oven to 400°F (200°C). Roast the pork belly in the oven for 45 minutes. Then, switch to the broil setting and broil until the pork belly is browned. Remove from the oven and cut into small pieces.
- 7
Heat a wok or large pan over medium-high heat. Add oil, sliced ginger, and minced garlic. Stir-fry for a few seconds until fragrant.
- 8
Toss in the bell peppers, mushrooms, and sliced pork belly. Continue to stir-fry until the vegetables are slightly tender and the pork belly is heated through.
- 9
Mix in the dark soy sauce, oyster sauce, and sugar. Stir-fry for an additional minute to combine the flavors.
- 10
Remove from heat and garnish with fried shallots.
- 11
Serve the stir-fried pork belly with sticky rice. Enjoy!