Name: Thai Braised Pork Belly Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Cuisine: Thai
Ingredients: 1 kilo (2lb) pork belly, cut into bite sized chunks; 8 cloves garlic; 10 coriander stems; 1 generous tbsp black peppercorns; 2 tbsp palm sugar, finely chopped; 2 star anise; 1 x 5cm (2 inch) cinnamon stick; 3 tbsp light soy sauce; 2 tbsp dark soy sauce; 2 tbsp oyster sauce; 3 tbsp Chinese rice wine; 6 tbsp finely chopped coriander

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Pork belly doesn't get much better than you find in this Thai braised pork belly stew.

This really is Asian pork belly at it's juiciest and very best! If you are a fan of Chinese food, you will most definitely taste the Chinese influences in this dish. It is, however very much Thai and you are almost certain to find this Thai braised pork belly stew served in and around Phuket if you visit.

There, it is called moo hong. It is perfect served on its own with a little rice or as part of a larger Thai feast. If you would like to try some of my other Thai recipes, be sure to check them out here.

About this recipe

This is a recipe I learned while staying in Phuket and researching for my cookbook 'The Curry Guy Thai'. The small hotel I was staying at served this dish when I asked them for their signature dish.

Moo hong, as it's called there definitely has Chinese influences so this really is an Asian pork belly stew though it's considered Thai.

This dish is rich in flavour and the tender pieces of pork belly just plain get it!

Can you work ahead?

Yes. This braised pork belly stew can actually be prepared a couple of days in advance of cooking. This makes it the perfect dish if you are having a group of Thai food fans over.

As the braised pork belly stew sits in the fridge, the flavours develop and it becomes even better.

How long with this braised pork stew keep in the fridge?

You can keep this in the fridge for at least 3 days. Just be sure to cover it tightly and it will be as good as if not better than when you make it.

Can you freeze the leftovers?

Yes. This stew freezes really well for up to 6 months.

Just allow it to defrost completely and then heat it up in a pan or in your microwave.

Is this a spicy recipe?

No. It could be if you add chillies but traditionally, the only heat that goes into this braised pork belly stew is black pepper.

Would you like it more spicy? Go ahead and add a few Thai red or green chillies to the sauce. I'll leave that one up to you.

Pro Tips

Go for freshness: Source the best quality and freshest ingredients you can get your hands on. Your braised pork belly stew will be much better if you do.
Cook until tender: Do not rush the cooking time! Your Thai pork belly is ready when the pork is fall apart tender.
Taste: It is important to taste and adjust. Try the stew when it is nearing being ready and ensure you are happy with the flavour of the sauce.

Step by step photographs.

Frying the pork belly to brown it. — Fry the pork belly pieces to brown and caramelise them. This should take about 5 minutes.

Smashing garlic and coriander in a pestle and mortar. — Pound the garlic, coriander (cilantro) stems and black pepper into a paste.

Infusing whole spices in the oil. — Infuse the whole spices with the oil and meat juices in the pan.

Returning the meat to the pan with the herb and pepper paste. — Return the meat to the pot and add the garlic, coriander (cilantro) and black peppercorn paste. Add just enough water to cover.

Simmering the pork belly in the sauce. — Bring to a simmer and stir in the sugar, soy sauces, rice wine and oyster sauce. Simmer for about 2 hours or until the meat is really tender.

Enjoy with rice.

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Yield: 4 - 6