Moo Hong - Thai Pork Belly Stew
After years of mastering Thai recipes, I’ve refined this Moo Hong recipe to bring out the most tender, melt-in-your-mouth texture, balanced with the sweet and savory notes that make it so beloved in Thailand. My technique provides a flavor that’s as close to Phuket’s original as you’ll find outside Thailand.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1/4 cup cilantro stems, chopped into 1-inch pieces
- 5 large clove garlic
- 1 tbsp white peppercorns. Black peppercorns work, too.
- 1+1/5 lb pork belly, sliced into 1 1/2 inch pieces
- 1 tsp salt
- 2 cup water
- 6 Star anise
- 1/4 cup palm sugar. You can substitute brown sugar, but for palm sugar, try a soft paste version for ease or shave small amounts from solid palm sugar pucks
- 2 tbsp Thai sweet soy sauce. Try brands like Healthy Boy or Kwong Hung Seng.
- 2 tbsp Thai Oyster sauce. I recommend the Mae Krua brand for a truly Thai flavor.
- 1 tbsp Thai soy sauce: Also called thin or light soy sauce.
- Cilantro leaves: Finish with fresh leaves for a bright garnish.
Instructions
- 1
Roughly chop cilantro stems or roots into 1/2-inch pieces. Place in a mortar with peeled whole cloves garlic and ground white pepper, then pound into a rough paste with a mortar and pestle. Check the tips section below if you don't have a mortar.
- 2
Brown the Pork Belly: Cut the pork belly into 2-inch cubes, keeping the skin and fat on for maximum flavor and texture. Add the pork to a Dutch oven or soup pot over medium high heat, without any oil, to render the fat and lightly golden brown the pieces, about 4-5 minutes. Remove the pork belly chunks from the pot and save the rendered fat.
- 3
Using the rendered fat in the pot, add the seasoning paste and fry until fragrant, about 20-30 seconds.
- 4
Add the browned pork belly back to the pot, stirring to coat well in the fried paste. Add water and bring to a boil over medium-high heat. Reduce the heat to medium, then add salt, sugar, soy sauce, oyster sauce, and star anise. Stir, cover, and let simmer for 25-35 minutes or until the pork is fall-apart tender.
- 5
Check the stew a few times, allowing the sauce to simmer until it thickens to a sticky, glossy consistency. If needed, cook an additional 4-5 minutes to reach the desired tenderness. Adjust seasoning with more soy sauce or sugar to taste.
- 6
Remove from heat and serve hot with Thai jasmine rice. Garnish with cilantro leaves, and enjoy!