Thai Pork Belly Stew - Moo Hong Recipe

Step 1

Place the garlic, coriander stems and black peppercorns in a pestle and mortar and pound to a paste. Set aside.

Step 2

Heat the oil in a saucepan over medium high heat. When it begins to shimmer, toss in the pork belly cubes and brown on all sides. This should take about five minutes. You might need to do this in batches. Transfer the browned meat to a plate and set aside.

Step 3

Add the cinnamon stick and star anise to the remaining oil in the pan and let the spices infuse into the oil for about 30 seconds.

Step 4

Return the meat to the pan and add the sugar, soy sauces and the oyster sauce. Stir well until the sugar dissolves and then add the Chinese rice wine and just enough water to cover the meat and simmer for about two hours or until the pork is fall apart tender.

Step 5

You might need to top up with a little water from time to time.

Step 6

When the pork is ready, stir in the chopped coriander and serve.