a white bowl filled with soft cubes of pork in a rich dark gravy

Thai braised pork

Name: Thai braised pork
Total time: 2 h
Yield: 4
Cuisine: Thai
Ingredients: 600g pork belly; 2 tbsp dark soy sauce plus a splash; 2 tbsp minced garlic; 4 coriander roots; 1 tbsp whole black peppercorns; vegetable oil for frying; 3 tbsp rock sugar or coconut sugar; 2 tbsp light soy sauce; 2 tbsp oyster sauce; 2 star anise; 4 cassia bark; 1 tbsp shaoxing rice wine; coriander to garnish; jasmine rice to serve

Luke Farrell

Published: July 5, 2022 at 12:30 PM

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Serves 4

Easy

Total time: 2 hrs

+ marinating

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Muu hong is a slow-cooked recipe from Phuket. This rich, fragrant braise features soy sauce and trader spices such as pepper, star anise and cassia. The pork should be so tender you can cut it with a spoon

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Try this Thai braised pork, then check out our Thai scotch eggs, Thai fishcakes with sweet and sour cucumber pickle and more easy Thai recipes. Now discover 10 things we love about Thai cuisine.

Ingredients

Nutrition

600g pork belly
2 tbsp dark soy sauce

plus a splash
2 tbsp minced garlic
4 coriander roots
1 tbsp whole black peppercorns
vegetable oil

for frying
3 tbsp rock sugar or coconut sugar
2 tbsp light soy sauce
2 tbsp oyster sauce
2 star anise
4 cassia bark
1 tbsp shaoxing rice wine
coriander

to garnish
jasmine rice

to serve

Nutrition: Per serving

kcal504
fat33.4g
saturates11.2g
carbs19.8g
sugars17.2g
fibre1g
protein30.6g
salt4.5g

Method

step 1

Cut the pork belly into 7.5cm squares, and marinate in a little of the dark soy sauce for a few hours.
step 2

Roughly pound the garlic, coriander roots and peppercorns with a pestle and mortar, or whizz to a paste in a food processor. Stir-fry in 1 tbsp of oil for 3-4 minutes or until fragrant. Remove from the pan and add the sugar – it will start to caramelise.
step 3

Add the pork belly with the garlic, coriander root and pepper. Add the light soy sauce, oyster sauce, 2 tbsp of dark soy sauce and 1 tsp of salt. Add the star anise and cassia bark, with 400ml of water, and simmer over a low heat for 1 hour 30 minutes until the pork is tender. Add more water if it is drying out – the pork should sit in a pool of dark, fragrant sauce. Serve with rice.

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Authors

Luke Farrell

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