Together we cook an authentic Thai meal - perfect dishes for the family
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FERTILIZED
PORK BELLY
This dish has Chinese roots and has become established in southern Thailand. Each province in southern Thailand may have a different name for this dish. In Phuket it is called "Moo Hong", while in Krabi it is known as "Moo Kong". The pork and skin are tender and dark brown in color. The taste should be sweet and salty, but never too sweet. It's super easy and gives you maximum flavor with minimum effort!
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Have fun cooking!
Have fun cooking!
Cooking instructions
Effort: Easy
Preparation: 10 min.
Total time: 3.5 hours
INGREDIENTS FOR 2 PORTIONS
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1 kilogram of pork belly
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1 tablespoon coriander roots, finely chopped
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1½ tablespoons peeled garlic, chopped
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1 teaspoon white pepper, ground
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1½ tablespoons dark soy sauce
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1 tablespoon ground sea salt
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¼ cup palm sugar
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1 tablespoon tamarind paste
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1 tablespoon fish sauce
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4 cups of water
PREPARATION TIPS
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For the juicy and moist result, pork belly or pork neck is recommended instead of pork loin.
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This dish is a good combination when served with other spicy dishes.
STEP 1
Using a pestle and mortar, pound together the coriander roots, garlic, pepper and salt until smooth.
STEP 2
Wash the pork belly and pat dry, then cut into 2-3 cm pieces. Mix the pork with the coriander root, garlic and pepper paste, then add dark soy sauce and fish sauce. Marinate the pork for 3 hours or overnight.
STEP 3
Fry the pork over a high heat until golden brown and fragrant and remove from the heat.
STEP 4
Place the pork in a saucepan, add water (the pork should be completely submerged) and cook over a medium heat until the pork is tender. Add tamarind paste and sugar. Reduce the heat to medium-low and continue to cook until the pork is tender or until the water reduces and thickens. Then turn off the heat. Serve with rice or other spicy curries.
