Authentic Thai Recipe for Moo Hong | หมูฮ้อง | How to Make Southern Thai Stewed Pork Belly

Moo Hong is a stewed pork belly dish originally served in southern Thailand. It's made by braising chunks of pork in an herbaceous sweet paste made with garlic, coriander root, black peppercorn, and coconut sugar, then stewing it slowly in a gravy seasoned with dark soy, oyster sauce, and star anise. The result is a slightly sweet, fatty, and completely delicious dish. Some people who have tried it say it tastes like Moo Palo, a pork belly dish with similar seasonings The flavor is close, but this recipe doesn't use Chinese 5 Spice powder which includes cloves, cinnamon, and fennel seed. If you enjoy Moo Palo you should try Moo Hong which has a strong sweet and black peppery flavor.
Ingredient List:
2 Pounds Pork Belly (cut into 1 x 1 inch slices)
5 Coriander Root (finely chopped)
1 1/2 Tablespoon Garlic (peeled and finely chopped)
1 Tablespoon Black Peppercorns
3 - 4 Star Anise
3 Tablespoons Coconut Sugar (or brown sugar)
2 Tablespoons Oyster Sauce
2 Tablespoons Light Soy Sauce
2 Tablespoons Dark Sweet Soy Sauce
2 teaspoons Salt
1 Tablespoon Vegetable Oil
2 cups Vegetable Oil (or more as needed deep frying)
Directions:
1: Cut the pork belly into 1 inch pieces, then deep fry until lightly browned.
2: Grind the garlic, coriander roots, black peppercorns, and sugar into a thick paste.
3: 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.
4: Add water, then season with soy sauces, oyster sauce, salt, and star anise. Simmer for 1 hour and serve.
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Saw this recipe and went straight to buy a kilo of pork belly. Fantastic recipe, thank you!