Moo Hong
Ingredients: Pork belly, Soy sauce, Dark soy sauce, Black peppercorns, Garlic · 180 min cook time · 700kcal · ~₩23,000
Ingredients
1000g Pork belly, 60ml Soy sauce, 30ml Dark soy sauce, 5g Black peppercorns, 30g Garlic, 15g Cilantro roots or stems, 15ml Oil, 500ml Unsalted chicken stock or pork stock, 50g Palm sugar
Instructions
1. Cut the pork belly into 2-inch chunks. Remember they will shrink significantly, so make them at least twice as big as desired for the final product (recommended 2 to 1.5 inch cubes).
2. Marinate the pork belly with soy sauce and dark soy sauce. Mix well, ensuring the meat side is facing up if possible. Marinate for 30 minutes up to overnight. This step is optional but enhances flavor.
3. Prepare the herb paste (sam glur): Grind black peppercorns finely. Add garlic and cilantro roots/stems (cut into short pieces) and pound everything into a paste. The paste doesn't need to be super fine, just ensure no large garlic pieces remain.
4. Add a little oil to a pot. Sauté the herb paste (sam glur) on medium-low heat until it starts to turn slightly golden.
5. Deglaze the pot with unsalted chicken stock or pork stock, scraping off any bits that might have stuck to the bottom.
6. Add palm sugar (or dark brown sugar) to the pot.
7. Add all the marinated pork and any remaining marinade to the pot. Choose a pot that fits the pork snugly so the liquid comes up just below or at the level of the pork. If needed, add a touch of water.
8. Bring the liquid to a gentle simmer. Loosely cover the pot and let it simmer for 1 hour.
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