Moo Hong (Southern Braised Pork)

Name: Moo Hong (Southern Braised Pork)
Cook time: 145 min
Total time: 145 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 10 cloves of Garlic; 4 Coriander Roots, cleaned; 1 tbsp White Peppercorns; 1 kg Pork Belly, Skin-On, cut into 3–4 cm chunks; 1 tbsp Neutral Oil; 3 tbsp Palm Sugar, finely chopped; 3 tbsp Light Soy Sauce; 2 tbsp Dark Soy Sauce, Thai black soy (ew dam); 2 tbsp Oyster Sauce; 1 tbsp Fish Sauce; 500ml Coconut Water

Moo Hong is a rich southern Thai braise of glossy, melt-in-your-mouth pork belly simmered in a sweet-savory caramel and coconut stew. Aromatic with garlic, coriander root and warm white pepper, the sauce reduces to a lacquered, deeply flavored glaze that clings to each bite. Serve it with steamed rice for a comforting, show-stopping family meal.

Moo Hong is a rich southern Thai braise of glossy, melt-in-your-mouth pork belly simmered in a sweet-savory caramel and coconut st... Show more

Traditional Thai Recipe

Health Grade

D+ · Occasional

Rating

4.2

Time

2 hrs

Price

5,24 €

Calories

1052 kcal

meal prep

one pot

high protein

low carb

Method

Wash the roots

Rinse the Coriander Roots well under cool water, swishing away any grit, then shake them dry and trim off any tough ends.

Make the paste

Peel the Garlic, then mince it with the coriander roots and White Peppercorns until the mixture turns into a coarse, fragrant paste. Keep chopping and pressing the pile with the flat of your knife so the garlic releases its moisture and the peppercorns are fully crushed.

Sear the pork

Cut the Pork Belly, Skin-On into 3-4 cm chunks if needed, then pat the pieces very dry. Heat the Neutral Oil in a heavy pot over medium-high, add the pork in a single layer, and sear for 4 minutes without moving it. Turn the pieces and sear for 4 minutes more until the outside is deeply browned and some fat has rendered; work in batches if the pot is crowded.

Build the braise

Lower the heat to medium. Add the Palm Sugar and stir until it melts into the rendered fat and starts to glaze the pork, then stir in the garlic paste. Pour in the Light Soy Sauce, Dark Soy Sauce, Oyster Sauce, Fish Sauce, and Coconut Water, scraping up any browned bits from the bottom of the pot.

Braise gently

Bring the pot to a gentle simmer, then cover with the lid slightly ajar and braise for 90 minutes. Uncover, stir once, and simmer for 15 minutes more until the pork is spoon-tender and the sauce is dark, thick, and shiny. Keep the bubbles lazy rather than vigorous so the pork stays silky.