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The Hirshon Southern Thai-Style Pork Belly Stew - หมูฮ้อง

The Hirshon Southern Thai-Style Pork Belly Stew – หมูฮ้อง

  • Author: The Generalissimo


Units Scale
  • 4 Coriander roots (if unavailable, use the stems)
  • 15 g Garlic
  • 15 g shallots
  • 1 tsp. White peppercorns
  • 1/2 tsp. Black peppercorns
  • 1/2 tsp. Green peppercorns from the can (TFD addition – optional, replace with black peppercorns if not using)
  • Rice bran oil
  • 70 g Palm sugar
  • 350 g pork belly (skin-on)
  • 1 Tbsp. Soy Sauce
  • 1 1/2 Tbsp. oyster sauce
  • 2 tsp. Sweet Black Soy Sauce
  • 1/2 tsp. salt
  • homemade or canned low-salt chicken broth as needed
  • 2 whole Star anise
  • 1 Ceylon cinnamon stick
  • 2 cinnamon leaves (TFD addition, optional)
  • 2 Markut lime leaves (TFD addition, optional)
  • Cilantro leaves for garnish


  1. Pound coriander root, garlic, shallot, white pepper, green pepper and black pepper to a paste in a mortar and pestle (preferred) or a food processor.
  2. Add the pounded ingredients to a pan with ½ Tbsp. rice bran oil and fry over medium heat until fragrant. Add palm sugar and simmer to a slightly darker color. Remove from heat and reserve.
  3. Wash and clean the pork. Drain and cut into medium-sized cubes.
  4. Heat more rice bran oil (sufficient for deep frying) in a wok. Add the pork and fry until the skin is cooked thoroughly. Drain and set aside.
  5. Then add pork to the reserved paste and fry with 2 Tbsp. rice bran oil. Stir fry until all are mixed thoroughly, then add chicken stock just to cover the pork.
  6. Add soy sauce, oyster sauce, salt and sweet black soy sauce. Add chinese star anise, ceylon cinnamon stick and lime/cinnamon leaves (if using), then turn down the heat. Let simmer for at least 1 hour. Occasionally stir, and add some stock (if needed). The final sauce should be thick and sticky (of a honey- like consistency).
  7. Transfer to a serving plate. Sprinkle on top with chopped cilantro leaves. Serve immediately with hot steamed rice or even  better – let it sit overnight in the fridge and serve the next day.

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