Thai braised pork

Thai braised pork

Muu hong is a slow-cooked recipe from Phuket. This rich, fragrant braise features soy sauce and trader spices such as pepper, star anise and cassia. The pork should be so tender you can cut it with a spoon
  • Total:
  • Serves: 4 persons



  1. Step 1

    Cut the pork belly into 7.5cm squares, and marinate in a little of the dark soy sauce for a few hours.
  2. Step 2

    Roughly pound the garlic, coriander roots and peppercorns with a pestle and mortar, or whizz to a paste in a food processor. Stir-fry in 1 tbsp of oil for 3-4 minutes or until fragrant. Remove from the pan and add the sugar – it will start to caramelise.
  3. Step 3

    Add the pork belly with the garlic, coriander root and pepper. Add the light soy sauce, oyster sauce, 2 tbsp of dark soy sauce and 1 tsp of salt. Add the star anise and cassia bark, with 400ml of water, and simmer over a low heat for 1 hour 30 minutes until the pork is tender. Add more water if it is drying out – the pork should sit in a pool of dark, fragrant sauce. Serve with rice.