Moo-Hong : Phuketian style red-braised pork

Details

• ⏲️ Prep time: 1 hour and half
• 🍳 Cook time: 1 hour - 1 hour and half
• 🍽️ Servings: 4

Ingredients

• 1 kg. Pork belly (I’m mixing half of pork belly and other leaner cuts)
• 4-5 Coriander roots
• 8-10 cloves Garlic
• 1/2 tsp Whole white pepper
• 1/2 tsp Whole black pepper
• 1 tsp Chinese 5 spices powder
• 3 tbsp Japanese shoyu
• 2 tbsp Dark soy sauce
• 5 tbsp Dark brown sugar
• 2 star anises
• 2 cinnamon sticks
• Water (just to cover the meat)

Directions

1. Make the spice paste – Pound coriander roots, garlic, and peppercorns into a paste using a mortar and pestle (or crush them in a bag).
2. Marinate – Mix the paste with the pork, Chinese 5 spices powder, shoyu, dark soy sauce, and sugar. Let it sit for 1 hour.
3. Cook – Add water to just cover the pork, star anises and cinnamon sticks. Bring to a boil over medium-high heat, then reduce to low.
4. Simmer – Skim off any scum and let it cook for at least 1 hour until tender.
5. Best served with steamed jasmine rice, though it also pairs nicely with egg noodles.