Thai Cookbook TV - Learn to Make Authentic Thai Foods at Home
What we're cooking today:
Southern Thai Stewed Pork Belly ►
What we're cooking today:
Southern Thai Stewed Pork Belly ►
หมูฮ้อง (Moo Hong)
This delicious dish from Southern Thailand, known as Moo Hong, is made by slowly stewing chunky pieces of pork belly in an herbaceous sweet gravy made with garlic, coriander root, black peppercorn, coconut sugar, dark sweet soy sauce, oyster sauce, and star anise. The result is a slightly sweet, fatty, and completely authentic dish, similar in flavor to Moo Palo.
Currently rated: 
Rated 4.5 Stars from 3590 reader reviews
First published on March 28, 2015
Recipe by W. Tipsuwan
Basic Directions:
Basic Directions:
- Cut the pork belly into 1 inch pieces, then deep fry until lightly browned.
- Grind the garlic, coriander roots, black peppercorns, and sugar into a thick paste.
- Add oil to your soup pot and blend in the herb paste to make a sticky sauce. Braise the fried pork in the sauce until well coated.
- Add water, then season with soy sauces, oyster sauce, salt, and star anise. Simmer for 1 hour and serve.
My Chiang Mai Restaurant
My Chiang Mai Restaurant
Hello!
My name's Worawut. My family-style restaurant is located in the Wat Chang Khian area, near the Chiang Mai Zoo. Baan Worawut is a Thai food place where you can enjoy delicious and authentic Thai one-dish meals, soups, salads, and more.
I hope you will join us here soon, but if you can't, please have fun trying my easy to follow Thai recipes at home.
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