Phuket Pork Stew - Moo Hong
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- Опубликовано: 24 дек 2019
- This Thai pork stew recipe is so good. It's pretty mild too but you could of course add more chillies to taste. Be sure to cook the meat until it is fall apart tender. When I first learned this recipe, the chef didn't cook the meat long enough so it ruined what should have been an amazing curry. Be sure to taste as you go to achieve the right amount of spiciness, sweetness and savouriness for your own personal tastes.
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INGREDIENTS
10 cloves garlic
1 tbsp black peppercorns
10 coriander stems
1 kilo (2 lbs) pork belly - cut into bit sized pieces
1 cinnamon stick
3 star anise
500ml (2 cups) water plus more as required
1 tbsp. dark soy sauce
3 tbsp light soy sauce
2 tbsp Chinese cooking wine
2 tbsp oyster sauce
2 red bird’s eye chillies - slit down the centre
2 tbsp palm sugar
3 tbsp chopped coriander 
Кино
Hey Dan. This has become one my family's favourite dishes. Something we have about twice a month. In your book you say to add the paste with the sauces before braising, but in the video you have added it at the end. I've obviously followed your book method and it works beautifully (I also add a few chillies), but I'm interested to know why here you've saved the peppery, garlicky, coriander paste till the end.
Thanks for the recipe! I am going to try it next week.
Thank you Brian! :-)
This looks phenomenal! I can't wait to try it this weekend. Merry Christmas and a Happy New Year to you sir!
Thank you Roxana. Hope you had a fantastic Christmas. Happy 2020 to you and family. :-)
This looks phenomenal. Do you think in future videos you could recommend what to serve it with? Like rice, potatoes. & vegetables. I'm all new to this & could really use the guidance. Thanks. Merry 🎄 Christmas ❗
Thank you. This one is perfect with plain white Jasmine rice. Will do in future. :-)
@@DanToombs
Thank you kindly.
That looks absolutely delicious.
I wonder what I could substitute for the pork to keep it low in cholesterol.
Lentils or chickpeas would probably work so I'll give them a go.
Maybe even tofu, although I'm not a big fan of tofu then it should absorb the flavours of the sauce. and I can pretend that it's pork.
Give all those ideas a try. I think there are better recipes for them though. This recipe is all about the pork but I will be posting some new light Thai and Indian recipes very soon. :-)
As a Brit living in Houston who loves eating and cooking Indian food for the last 20 years, I just purchased a 24" charcoal fired tandoor - do you have a recommendation on how to season it for the first few fires? I have seen multiple different methods?
Hi Mike - It should have come with instruction on how to do that. With my small outdoor tandoor, I just lit a small fire and let it burn for a couple of hours. Then I added more charcoal and brought it up to heat. It's still working like new. Hope this helps. Enjoy your tandoor. I love mine.
Could you do some vegetarian dishes?