Photograph of the finished Moo hong

Thailand · Ba chỉ heo kho tiêu Phuket Moo hong

Moo hong

2 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.4 kg
  • Photograph of Black pepper Black pepper 40 g
  • Photograph of Garlic Garlic 40 cloves
  • Photograph of Soy sauce Soy sauce 140 ml
  • Photograph of Sweet black bean sauce Sweet black bean sauce 100 g
  • Photograph of Palm sugar Palm sugar 120 g
  • Photograph of Coriander Coriander 80 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 16 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Grind garlic with black pepper and coriander roots to form a paste; this is the signature trio of spices in Phuket cuisine.
  2. 2 Sauté the mixture in oil for 3 minutes until fragrant, then add the diced pork belly and stir-fry for 6 minutes.
  3. 3 Caramelize the palm sugar separately until it turns a reddish-brown color, then pour it into the pan with the meat.
  4. 4 Pour in soy sauce, dark soy sauce, and 400 ml of water, then simmer over low heat for 60 minutes until the meat is tender and falls apart.
  5. 5 Add the peeled hard-boiled eggs to the pot and simmer for the last 15 minutes to give them a glossy brown color.
  6. 6 Adjust the seasoning and sprinkle with cilantro; the sauce should be thick and cling to the meat, not watery like soup.

With an appliance

  • Pressure cooker 50 min

    Replace step 4: pressure cook for 22 minutes, then release the pressure naturally. After that, open the lid and add the eggs, simmering for 12 minutes until the liquid evaporates.

Start cooking