Muu Hong Wraps
Muu Hong, a traditional dish from Southern Thailand and particularly popular in the province of Phuket, is a testament to the rich culinary history of the region. Characterized by its tender pork belly cooked in a flavorful, sweet, and savory sauce, Muu Hong stands out with its unique blend of spices. The spice combination is said to be influenced by Hokkien Chinese immigrants who settled in the area, contributing to this dish’s unforgettable taste and aroma.
Ingredients
- Pork Belly - 1 kilogram
- Soy Sauce - 4 tablespoons
- Dark Soy Sauce - 2 tablespoons
- Sugar - 3 tablespoons
- Garlic - 5 cloves
- Coriander Root - 3 pieces
- Black Peppercorns - 1 tablespoon
- Star Anise - 2 pieces
- Cinnamon Stick - 1 piece
- Cooking Oil - 2 tablespoons
- Water - 500 ml
- Lettuce Leaves - for wrapping
- Cucumber - sliced, for garnish
- Red Chili - sliced, for garnish
Preparation
Preparing the Ingredients
To begin, cut the pork belly into large chunks, approximately 3-4 cm cubes. This size allows the meat to hold together during the long and slow cooking process, keeping it tender and layered in flavor.
Crush the black peppercorns slightly using a mortar and pestle, and crush the garlic cloves and coriander roots together. This paste forms the base of your marinade, imbuing the pork with a deep, rich taste.
Cooking Process
Marinating the Pork
In a large bowl, mix the pork belly with the garlic-coriander mixture. Add soy sauce and dark soy sauce, making sure the pork is well-coated. Allow this to marinate for at least one hour in the refrigerator or overnight for best results.
Braising the Pork
In a large pot, heat 2 tablespoons of cooking oil over medium heat. Add the marinated pork belly, searing each side until browned. This step locks in flavor and gives the pork a beautiful color.
Once all sides are browned, add the crushed pepper, star anise, and cinnamon stick to the pot. Stir to release their aromatic qualities.
Pour in 500 ml of water and add 3 tablespoons of sugar. Stir to combine and bring to a gentle boil. Reduce the heat to low, cover, and simmer gently for about 2-3 hours. Set a timer here for the perfect cooking duration.
Serving Suggestions
Assembling the Wraps
Once the pork belly is meltingly tender, remove it from the pot and allow it to cool slightly. Place a few pieces of pork in the center of a lettuce leaf. Add slices of cucumber and red chili on top for a refreshing and crunchy contrast.
Enjoying the Meal
Muu Hong Wraps are best enjoyed fresh, with the aromatic steam still rising from the pork. The combination of savory, sweet, and spice in the tender pork belly perfectly complements the crisp, cool lettuce and the refreshing bite of the cucumber and red chili. Consider pairing the wraps with a light, aromatic Thai beer or a bright, fruity white wine to enhance the dining experience.