Thai-Style Pork Belly Moo Hong With Rice
Originally brought to Phuket by the Hokkien people in the 1800s, this delicacy from Southern Thailand is rich in sweetness, spice and slow-cooked pork belly. Serve with baked rice for a true taste of Thailand.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Salt, Sugar, Pepper, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and heat a dry large, hob-safe oven-proof casserole dish with a matching lid over a medium heat (make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil)
Once hot, add your coriander seeds, cook for 1-2 min or until fragrant (careful they don't burn!), then set aside (reserve the pan!)
Meanwhile, boil a kettle
Chop your pork belly into bite-sized pieces
Return the hob-safe oven-proof casserole dish to a high heat with a drizzle of vegetable oil
Once hot, add the chopped pork belly with a pinch of salt and cook for 5-6 min or until browned on all sides
Crush your garlic open by squashing it with the side of a knife and remove the skin
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Chop your coriander finely, including the stalks
Add the toasted coriander seeds to a pestle & mortar and grind to a fine powder
Add the crushed garlic, chopped ginger and most of the chopped coriander (save some for garnish!) to the pestle & mortar with 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar and a generous grind of black pepper
Grind to a paste - this is your coriander & garlic paste
Peel and chop your brown onion[s] into wedges
Top, tail, peel and slice your carrot[s] into discs
Once your pork belly has browned, add the coriander & garlic paste and cook for 1 min or until fragrant
Once fragrant, add your cornflour, ketjap manis, rice vinegar, star anise, chopped carrot and chopped onion with 350ml [450ml] [600ml] boiled water
Bring to the boil then put in the oven, covered, for an initial 15 min
Once the pork has been cooking for an initial 15 min, add your white long grain rice to an oven-proof dish with a pinch of salt and 300ml [390ml] [600ml] boiled water
Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your baked rice
Serve your Thai-style pork belly moo hong with the baked rice to the side
Tip: For fancy presentation, press the rice into a small bowl and turn out
Garnish with the reserved chopped coriander
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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