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Main course Meat

Food Flavour DNA

Nutritional Values

🔥720kcal
💪30gProtein
🌾10gCarbs
🥑66gFat
🌿1gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🫘 Soy

Moo Hong

How to order / say it
Say it หมูฮ้อง — [moo HONG]
Order I'd like the Moo Hong, please.
Locally ฉันขอหมูฮ้องหนึ่งจาน
Say locally

Braised pork belly in soy and black pepper sauce.

Why try it?

Moo Hong is a testament to Phuket's Peranakan heritage. This dish offers insights into the blending of local Thai flavors with Chinese culinary tradition, a key aspect of Phuket's diverse gastronomic identity.

How it tastes

The pork is tender and melts in your mouth, with a savory, slightly sweet sauce enriched by black pepper. Aromas of garlic and soy entwine to create a warm, comforting dish.

Origin & History — first documented: 1860

Originating with Hokkien settlers during the 19th century, Moo Hong became a staple due to its use of easily available pork belly and spices, creating a hearty dish that stands out in Phuket's culinary landscape.

Recipe

Ingredients

  • 🥩 400 g pork belly
  • 🥣 50 ml soy sauce
  • 🧂 5 g black pepper
  • 🧄 4 cloves garlic
  • 🍯 20 g palm sugar
  • 🌿 10 g coriander root
  • 🫒 30 ml oil

Method

  1. 1 Marinate pork belly with soy sauce, black pepper, and coriander root for 30 minutes.
  2. 2 Sauté garlic in oil, add marinated pork, and brown all sides.
  3. 3 Add palm sugar and a little water, simmer the pork until it's tender.
  4. 4 Serve hot as a main dish alongside jasmine rice.

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All Asia recipes — Thailand — Phuket — Moo Hong
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