Southern Thai Braised Pork Belly in Soy Sauce (Moo Hong)
By Pailin Chongchitnant · hot-thai-kitchen.com
2 hrs 30 min + marinating4 servings
Tender braised pork belly in a rich, reduced soy-based sauce with garlic, cilantro, and optional warm spices.
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| prepCut pork belly into 2-inch cubes | ||||||||
| 680 g pork belly, cut in 2-inch cubes | Marinate pork in soy sauces, 30 min–overnight | Deglaze with stock, add sugar, pork & marinade | Simmer covered, lid ajar, 1 hr 30 min, flip once | Braise uncovered, 1 hr until fork-tender, reduce | Skim fat from surface | Adjust seasoning with salt or water | Serve with jasmine rice & vegetables | |
| 2 tablespoons soy sauce | ||||||||
| 1½ tablespoons dark soy sauce | ||||||||
| 2 teaspoons black peppercorns | Pound peppercorns, garlic & cilantro into paste | Sauté herb paste in oil, 2 min until golden | ||||||
| 10–12 cilantro stems, chopped (save leaves for garnish) | ||||||||
| 30 g garlic (about 6–7 large cloves) | ||||||||
| 1 tablespoon neutral oil | ||||||||
| 240 ml chicken or pork stock (unsalted) | ||||||||
| 45 g palm sugar, finely chopped or packed (or dark brown sugar) | ||||||||
| 1 cinnamon stick, 4–6 inches (optional) | ||||||||
| 1 star anise (optional) | ||||||||
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