Moo Hong is a Phuket-style red-braised pork belly, slow-cooked in soy sauce base and aromatic spices resulting in tender, sweet-savory, non-spicy pork with Chinese-Thai roots.
Details
โฒ๏ธ Prep time: 1 hour and half
๐ณ Cook time: 1 hour - 1 hour and half
๐ฝ๏ธ Servings: 4
Ingredients
1 kg. Pork belly (Iโm mixing half of pork belly and other leaner cuts)
4-5 Coriander roots
8-10 cloves Garlic
1/2 tsp Whole white pepper
1/2 tsp Whole black pepper
1 tsp Chinese 5 spices powder
3 tbsp Japanese shoyu
2 tbsp Dark soy sauce
5 tbsp Dark brown sugar
2 star anises
2 cinnamon sticks
Water (just to cover the meat)
Directions
Make the spice paste โ Pound coriander roots, garlic, and peppercorns into a paste using a mortar and pestle (or crush them in a bag).
Marinate โ Mix the paste with the pork, Chinese 5 spices powder, shoyu, dark soy sauce, and sugar. Let it sit for 1 hour.
Cook โ Add water to just cover the pork, star anises and cinnamon sticks. Bring to a boil over medium-high heat, then reduce to low.
Simmer โ Skim off any scum and let it cook for at least 1 hour until tender.
Best served with steamed jasmine rice, though it also pairs nicely with egg noodles.
