Moo Hong (Thai Pork Stew)

Cooking time: 30 mins

SERVES: 2

Ingredients

-1k pork belly strips.
-6 Cloves of garlic.
-5g coriander seeds.
-30g coriander leaf.
-3 star anis.
-1g ground cinnamon.
-50g oyster sauce.
-50g light soy.
-25g sugar.
-25g rice vinager.
-50g water.
-100g basmati rice.
-1 thumb of ginger.

Method

-Blitz together your cloves of garlic, coriander seeds, two star anise, coriander leaf and good luck of sunflower oil.
-Mix together in a bowl your soy sauce oyster sauce water and sugar.
-Slice your pork belly strips into chunks and caramelise in a hot pan for 4-5 minutes until golden brown.
-Then add your crushed herbs and sauté for 1 to 2 minutes. Pour in your soy mixture cover with a lid and cook on a medium temperature for one hour.
-in a medium-size metal pan pour in your Basmati rice, the remaining star anise and your thumb of ginger cut in half. Fill with water so when you place your finger on the surface of the rice the water rises to the first knuckle. Bring to a boil and simmer gently for six minutes, then add a lid to the pan and continue to cook at half the temperature for six minutes, then take the pan away from the heat source with the lid still on and steam for six minutes. Fluff up your rice with a fork and serve with your stunning Moo hung Stew.