What is pork belly made from?

Pork belly is a fatty, boneless cut of meat taken from the underside of a pig, specifically the belly area.

What does pork belly taste like?

Pork belly has a rich, savory flavor with a tender, melt-in-your-mouth texture.

What cut of meat is the pork belly?

Pork belly comes from the underside of the pig, specifically the belly area

Moo Hong - Thai Pork Belly Stew

Name: Moo Hong - Thai Pork Belly Stew
Prep time: 20 min
Cook time: 45 min
Total time: PT-493870H46M51S
Cuisine: Thai
Ingredients: 1/4 cup cilantro stems, chopped into 1-inch pieces; 5 large clove garlic; 1 tablespoon white peppercorns. Black peppercorns work, too.; 1 1/5 pound pork belly, sliced into 1 1/2 inch pieces; 1 teaspoon salt; 2 cups 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 tablespoons Thai sweet soy sauce. Try brands like Healthy Boy or Kwong Hung Seng.; 2 tablespoons Thai Oyster sauce. I recommend the Mae Krua brand for a truly Thai flavor.; 1 tablespoon Thai soy sauce: Also called thin or light soy sauce.; Cilantro leaves: Finish with fresh leaves for a bright garnish.

Description

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.

Ingredients

Scale

1/4 cup cilantro stems, chopped into 1-inch pieces
5 large clove garlic
1 tablespoon white peppercorns. Black peppercorns work, too.
1 1/5 pound pork belly, sliced into 1 1/2 inch pieces
1 teaspoon salt
2 cups 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 tablespoons Thai sweet soy sauce. Try brands like Healthy Boy or Kwong Hung Seng.
2 tablespoons Thai Oyster sauce. I recommend the Mae Krua brand for a truly Thai flavor.
1 tablespoon Thai soy sauce: Also called thin or light soy sauce.
Cilantro leaves: Finish with fresh leaves for a bright garnish.

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Instructions

Make the Seasoning Paste: 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.
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.
Fry the Seasoning Paste: Using the rendered fat in the pot, add the seasoning paste and fry until fragrant, about 20-30 seconds.
Coat and Simmer: 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.
Thicken the Sauce: 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.
Serve: Remove from heat and serve hot with Thai jasmine rice. Garnish with cilantro leaves, and enjoy!

Notes

If you don’t have a mortar and pestle, finely mince the cilantro, garlic, and pepper.
For an extra layer of aroma, add two cinnamon sticks during cooking.
Prefer a more spices? Try adding 1/2 teaspoon of whole cloves and 4 bay leaves.
Let the stew simmer gently for a truly tender, flavorful pork belly.
Add 1 1/2 tablespoons of Chinese rice wine for an extra depth of flavor.

Prep Time: 20
Cook Time: 45
Category: Pork Recipes
Method: Stew
Cuisine: Thai