Moo Hong Recipe (Thai Pork Belly Stew)
Make this moo hong recipe for a comforting Thai pork belly stew with a flavorful sauce. A delicious dinner served best with steamed rice!
Ingredients
- 4 cloves garlic, peeled
- 1 teaspoon black peppercorns
- 3 coriander root
- 3 star anise
- 1 cinnamon stick
- 1.5 lb pork belly, sliced into chunks
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 3 tablespoons palm sugar
- 1 teaspoon salt
- 4 1/4 cups water
Instructions
- Use a mortar and pestle to crush garlic, black peppercorns, and coriander root.
- Heat a pot over low-medium heat. Add the crushed spices, star anise, and cinnamon stick. Fry until fragrant. Then add palm sugar and cook until it begins to caramelize.
- Stir in dark soy sauce, light soy sauce, and salt. Add pork belly chunks and sear them until they are evenly browned on all sides.
- Pour in water and simmer over low heat for about 3 hours, or until the pork belly is soft and tender. Serve hot with rice.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 966kcal | Carbohydrates: 11g | Protein: 18g | Fat: 94g | Saturated Fat: 34g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 44g | Cholesterol: 128mg | Sodium: 1173mg | Potassium: 388mg | Fiber: 1g | Sugar: 6g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg
