The most common pork stew in Thai cuisine is Palo Moo which is a comfort food influenced by Chinese cuisine that uses 5 spice powder. Moo Hong or Pork Belly Stew, however, is known (and branded) as Phuket’s signature dish, and is very different to Palo Moo.
Ingredients
- 2 coriander roots
- 1 tsp black pepper
- 3 garlic cloves
- 300g belly pork, chopped to chunks
- 1 Tbsp palm sugar
- 1 Tbsp dark sweet soy sauce
- 2 light soy sauce
- 2 star anise seeds
- 2 Tbsp Chinese cooking wine
- 2-3 cups water
- Fresh coriander to serve
Directions
- In a stone mortar, pound coriander roots, black pepper, and garlic until fine.
- Put the paste into a mixing bowl with the pork belly chunks. Add dark soy sauce, light soy sauce, palm sugar, and leave to marinade for about an hour.
- Place the marinated pork into a pot. Add the star anise, cooking wine, and enough water to cover the pork.
- Bring to a boil then reduce the heat to medium low and simmer (Stir from time to time) until the pork is tender and the sauce turns thicker and dark; about 30 minutes.
- Serve with chopped fresh coriander.
