Phuket style braised pork belly recipe

Braised pork belly or moo hong in Thai, made its way from China to Myanmar, Phuket, Penang and Singapore by Chinese who migrated to these areas in the past.

Although it is not Thai in origin, however, since it has tenderness, delectable appearance and wonderful taste in itself, these make this braised pork belly very popular to eat by Thais throughout the country. Simmering the browned pork bellies with small amount of water together with seasonings like oyster sauce, light soy sauce, dark soy sauce, sugar and salt and spices like cilantro roots, garlic, black pepper, cinnamon and star anise, not only just break down the collagens of the pork bellies, but also lets the braised gravy gradually penetrates into their tissues. This both adds wonderful flavors into the pork bellies and makes them very tender and juicy.

Ingredients

• 1 piece (about 800 g) 1-inch-thick pork belly, cut into 1-inch cubes
• 5 cilantro roots, coarsely chopped
• 2 tbsp coarsely chopped garlic
• 1 tbsp black peppers
• 4 tbsp sugar (use palm sugar if available)
• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 2 pieces 2-inch-long cinnamons
• 4 star anises
• Chopped cilantro, for garnishing
• Vegetable oil, to sear the pork belly
• 2 tbsp vegetable oil, for stir-frying

Directions

1. In a nonstick skillet, heat little amount of oil over medium heat. Add pork belly and sear to brown the pork bellies’ skins. Remove from the skillet and drain on a rack.
2. Meanwhile, with a mortar and a pestle, pound together cilantro roots, garlic, black peppers and sugar until a smooth paste is formed. Set aside.
3. Add 2 tablespoons of oil in a wok and heat over low heat. Add the pounded mixture (from step No. 2) and sauté until fragrant. Add browned pork bellies (from step No. 1) and sauté to coat.
4. Add water to just cover the browned pork bellies and stir to combine. Bring to a boil.
5. Season to taste as needed with oyster sauce, light soy sauce, dark soy sauce and salt. Add cinnamon and star anises and then bring to a simmer. Cover and cook for at least an hour, or until the pork bellies are tender and braised gravy is thick (add little more water if necessary). Remove from heat.
6. To serve, spoon into a serving bowl. Sprinkle over to garnish with chopped cilantro.

Remark: The amount of sugar, oyster sauce, light soy sauce, dark soy sauce and salt can be adjusted to suit the diners’ tastes.