Moo Hong

1. 1

   Prepare the aromatic paste

   Using a mortar and pestle, pound the garlic cloves, black peppercorns, and coriander roots together until you have a coarse, fragrant paste. This traditional method releases the essential oils and creates a more authentic flavor than using a food processor.

   5m

   Tips:

   • • If you don't have a mortar and pestle, you can finely mince the ingredients and then mash them together with the back of a knife
   • • Make sure the coriander roots are thoroughly cleaned as they can be gritty
2. 2

   Toast the spices

   Heat a heavy-bottomed pot or Dutch oven over low-medium heat. Add the crushed aromatic paste, star anise, and cinnamon stick. Fry gently for 2-3 minutes until fragrant, stirring constantly to prevent burning. The kitchen should fill with an aromatic scent.

   3m

   Tips:

   • • Use a heavy-bottomed pot to distribute heat evenly and prevent scorching
   • • Don't rush this step - toasting the spices properly is key to developing deep flavors
3. 3

   Caramelize the palm sugar

   Add the palm sugar to the pot with the toasted spices. Cook over low-medium heat, stirring frequently, until the sugar begins to melt and caramelize. This should take 2-3 minutes. The sugar will bubble and turn a deep amber color.

   3m

   Tips:

   • • Watch carefully as palm sugar can burn quickly
   • • The caramelization adds depth and complexity to the final sauce
4. 4

   Add sauces and sear the pork

   Stir in the dark soy sauce, light soy sauce, and salt. Mix well to combine with the caramelized sugar. Add the pork belly chunks and sear them, turning occasionally, until they are evenly browned on all sides. This should take about 5-7 minutes.

   7m

   Tips:

   • • Don't overcrowd the pot - the pork needs space to sear properly
   • • The searing step adds flavor and helps render some of the fat
5. 5

   Braise the pork

   Pour in the water - it should just cover the pork. Bring to a boil, then immediately reduce the heat to low. Cover the pot partially (leave a small gap for steam to escape) and simmer gently for approximately 2.5 to 3 hours. Stir occasionally, especially during the last hour. The pork is ready when it's incredibly tender and the sauce has reduced to a thick, glossy consistency.

   3h

   Tips:

   • • Be patient - the long, slow cooking time is essential for tender pork
   • • Check the pot every 30-45 minutes and add more water if needed to prevent burning
   • • During the last hour, stir more frequently as the sauce thickens
   • • The pork should be so tender it almost falls apart when touched with a spoon
6. 6

   Rest and serve

   Turn off the heat and let the dish rest for 10 minutes. This allows the flavors to settle and the sauce to thicken further. Taste and adjust seasoning if needed. Serve hot over steamed jasmine rice, garnished with fresh chopped coriander.

   10m

   Tips:

   • • Moo Hong tastes even better the next day as the flavors continue to develop
   • • Serve with steamed jasmine rice to soak up the delicious sauce
   • • A side of fresh cucumber slices or pickled vegetables provides a refreshing contrast

• •Use a heavy-bottomed stewing pan or Dutch oven for even heat distribution and to prevent the sugar and soy-based sauce from catching or burning during the long simmer.
• •Moo Hong tastes even better the next day. The flavors deepen and meld together beautifully, making it an excellent make-ahead dish.
• •Choose pork belly with a good ratio of meat to fat for the most tender, flavorful results.
• •Stir the pot regularly during the last hour of cooking as the sauce thickens to prevent sticking and burning.
• •If the sauce reduces too quickly, add small amounts of water as needed. If it's too thin at the end, increase the heat slightly and simmer uncovered to reduce further.
• •For a more intense flavor, marinate the pork with the aromatic paste, soy sauces, and palm sugar for 1 hour before cooking.
• •Don't skip the toasting step for the aromatic paste - this is crucial for developing the complex flavors that define authentic Moo Hong.

• •
  Steamed jasmine rice (essential)
• •
  Sticky rice
• •
  Fresh cucumber slices
• •
  Pickled mustard greens
• •
  Thai-style cucumber salad (Ajad)
• •
  Stir-fried morning glory (Pad Pak Boong)
• •
  Thai iced tea or hot jasmine tea to balance the richness

Moo Hong is a signature dish of Phuket that beautifully represents the island's multicultural heritage. Its roots trace back to Hokkien immigrants from Fujian, China, who settled in Phuket during the tin mining boom of the 19th and early 20th centuries. These Chinese immigrants brought their cooking techniques and ingredients, which merged with local Southern Thai flavors to create something uniquely Phuketian. The dish's name 'Hong' (ฮ้อง) comes from the Hokkien dialect, reflecting its Chinese origins. The technique of slow-braising pork in a sweet-savory sauce is distinctly Chinese, while the use of coriander root, palm sugar, and the particular balance of flavors shows Thai influence. Perhaps the most famous version is served at Raya Restaurant, a legendary Sino-Portuguese shophouse in Phuket Old Town that has been serving this dish for nearly three decades. Their version involves three hours of braising with near-continuous stirring, creating the ultimate comfort food that locals and visitors alike seek out. Today, Moo Hong is considered one of Phuket's most iconic dishes, representing the harmonious cultural fusion that defines the island's culinary identity.

What distinguishes authentic Phuket Moo Hong from similar dishes like Moo Palo is its restraint with spices. While Moo Palo (a Chinese-Thai dish found throughout Thailand) uses five-spice powder and typically includes hard-boiled eggs, traditional Moo Hong keeps spices minimal - usually just star anise and sometimes cinnamon - allowing the flavor of the pork belly to take center stage. The authenticity lies in several key elements: using a mortar and pestle to pound the aromatic paste releases oils that a food processor cannot replicate; the long, slow braising time (minimum 2.5-3 hours) is essential and cannot be rushed; proper caramelization of palm sugar creates the characteristic glossy, dark sauce; and the balance should favor the richness of pork and subtle sweetness rather than being overly spiced. In Phuket, this dish is comfort food, often served at family gatherings and local restaurants. The patience required to make it properly - the slow simmer, the occasional stirring, the gradual reduction of the sauce - reflects the Southern Thai approach to cooking where time and care are as important as ingredients. For the most authentic experience, serve with steamed jasmine rice and minimal garnish, allowing the deeply flavored pork and its rich sauce to be the star of the meal.