Mhoo-hong (Red Braised Pork Belly)

Mhoo-hong (Red Braised Pork Belly) in Soy Sauce, Southern Food Menu, Southern Food Recipe Pork Hong, a local menu of Chinese people who live in the southern region of our country. The reason it is called "Moo Hong" comes from the word Hong, which means boiling the meat. It is the original recipe of the Hokkien Chinese who immigrated to Phuket. and neighboring countries like Penang-Singapore These Chinese people will make pork buns to eat at worship and auspicious ceremonies. Once they make a big pot for their children and grandchildren to scoop up and eat to their heart's content. Nowadays, many people misunderstand that Pork Hong and Braised Pork are the same food. But in reality, these two foods are completely different.

 

Pork Hong has been considered a staple food in Phuket for a long time. It is said that if anyone comes to Phuket, they must try authentic Hong Kong pork made by local people. In order to understand punte food (local food) of Hokkien China It is a food that is detailed and requires attention to every step of the cooking process.

 

Pork Hong: The ingredients of the original Pork Hong are different from braised pork in that they do not include braised pork (cinnamon), no eggs, or tofu. Focusing only on pork belly which will be simmered with soy sauce and pepper seeds for at least 3 hours. When the cooking process is complete, The composition of Hong pork only has water mixed in it, unlike braised pork, which has more water that can be poured over rice. The meat must be so soft that it almost melts in your mouth. Traditionally, pork was often served in important ceremonies. But the deliciousness makes this menu passed down from generation to generation. and created a formula that is unique to each area until now.

 

For the best part of pork What will be used to make pork hong is the three layers of meat around the belly. Or Phuket people call it Liam Tor because the meat is not too lean, the skin is not thick, and the meat is soft and delicious. There are some people who don't like to eat fatty pork. You can also use red pork, and if you want to add boiled eggs, boiled quail eggs, Chinese bamboo shoots, and shiitake mushrooms to the simmer as well, it's up to you.

 

- Moo Hong

- condiment

- 1 kilogram of pork belly

- 20 grams of coriander root

- 30 grams of garlic

- ¼ teaspoon ground white pepper

- ¼ teaspoon ground black pepper

- 1 ½ teaspoon of stew powder

- 2 tablespoons dark soy sauce

- 2 tablespoons seasoned soy sauce

- 3 tablespoons of soy sauce

- 5 tablespoons of brown sugar

- 700 milliliters of water

- 3 tablespoons coarsely chopped coriander

 

1. Cut pork belly into long strips 1.5 inches wide and cut crosswise 1 inch wide.

 

2. Mix coriander, garlic, ground white pepper, ground black pepper, and spice powder together until finely chopped. Then mix it with the sliced pork belly.

 

3. Add dark soy sauce, seasoned soy sauce, light soy sauce, and brown sugar. Mix together and leave to marinate for 2 hours.

 

4. Put the marinated pork into the pot. Raise the heat to high. Stir until the pork is cooked, add water and stir until it comes to a boil. Therefore reduced to a weak fire Then simmer for about 45 minutes or until the pork is cooked and soft.

 

5. Ladle into a bowl and garnish with coarsely chopped coriander.