On a recent trip to Phuket town, I discovered this excellent dish called moo hong. It’s a Southern Thai pork stew with Chinese roots that’s quite similar to moo palo, but with fewer ingredients. I had moo hong a few times while I was there and it varied in sweetness from restaurant to restaurant.

I prefer my moo hong more on the savoury side which is why I’ve only added one tablespoon of sugar in this recipe but feel free to adjust it by adding a bit more if you think it needs it.

Moo hong is ridiculously easy to make; it just requires a little time to stew. You are going to get maximum flavour for minimum effort, just make sure you buy the best quality pork you can afford; free range at the very least.

So get everything prepped, sit back and relax with a nice cold Thai beer and wait for your new favourite Thai stew to cook itself!

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