Entree: Thailand – Southern Thailand – หมูฮ้อง ➤ Muu hong (Southern Thai braised pork belly in a sweet savory soy-garlic reduction)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) pork belly, rind removed, cut into 1 in (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 12 cloves (12) garlic, smashed
- 2 tbsp (30 ml) light soy sauce
- 6 tbsp (90 ml) dark soy sauce
- 3 tbsp (45 ml) palm sugar, grated (or packed brown sugar)
- 1 tsp (5 g) white pepper, ground
- 1 cup (240 ml) water
- 2 tbsp (30 ml) Shaoxing wine or dry sherry
- 2 star anise
- 1 small cinnamon stick
- 2 shallots, thinly sliced
- 2 stalks (approx. 20 g) green onion, sliced for garnish
- Steamed jasmine rice for serving

Instructions

1. Heat the oil in a wide, heavy-bottomed pot over medium heat. Add the smashed garlic and shallots and cook until fragrant and lightly golden, about 3–4 minutes.
2. Increase heat to medium-high. Add the pork belly cubes and sear on all sides until lightly browned, 6–8 minutes.
3. Stir in the light soy, dark soy, Shaoxing wine, palm sugar, white pepper, star anise and cinnamon stick. Pour in 1 cup (240 ml) water to just cover the pork. Bring to a gentle boil.
4. Reduce heat to low, cover, and simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the pork is very tender and the liquid has reduced and thickened to a glossy sauce. If the liquid reduces too quickly, add a few tablespoons of water.
5. Once the pork is tender, remove the star anise and cinnamon stick. Increase heat to medium and cook uncovered a few minutes to concentrate and glaze the sauce, spooning it over the pork.
6. Taste and adjust seasoning with a little extra dark soy for color or palm sugar for sweetness if needed. Garnish with sliced green onion and serve hot with steamed jasmine rice.