Thaifoodmaster’s Professional Thai Cooking Courses in Chiang Mai

Our workshop participants gain strong foundations enabling them to create authentic Thai classic recipes; or use their own culinary creativity to modify, adjust and elevate, both ancient and modern, Thai dishes within a context that makes sense stylistically and taste-wise.

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จัดทำโดย หนุมาน

อ่านหน้านี้เป็นภาษา อังกฤษ

The food culture of Phuket, like its architecture, blends western colonial, Hokkien Chinese with Muslim and Thai motifs. The Hokkien Chinese who arrived from Singapore and Malaysia introduced Muu Haawng to the repertoire of the Phuket Thai style cuisine (bpoon dteh ; ปุ้นเต่).

It is very similar to the Teochew style Phalo, but here there is no use of Chinese five-spice powder, instead it is relaying only on soy sauce, sugar, garlic and black pepper to create a thick gravy that color the pork with a caramelized shiny red and tempting sheen.

Sweetening meat was used since early days as food preservation method. Therefore, here is a dish that will be even testier tomorrow – a good reason to cook it today!

Source: Khun Nongnuth Suwannarat

Phuket Style Sweet Pork Braised with Soy Sauce Recipe

Yield: 4-5 servings
preparation time: 10 minutes
cooking time: 90 minute


  • 1 kg pork belly (sliced bacon) , cut into 3cm (1.5″) cubes (Shoulder or Collar cuts will do just fine as long there is fat attached)
  • 10-20 (25g) dry shiitake mushrooms soaked in 1 cup of water
  • 2 tablespoon black peppercorn, roughly crushed
  • 1 garlic head (about 8 cloves), crushed unpeeled
  • 2 pieces 5cm (2″) cassia tree bark
  • 3 tablespoon brown sugar
  • 1 tablespoon palm sugar
  • 2 tablespoon thick black soy sauce
  • 1 tablespoon salt
  • 3 tablespoon light soy sauce


  1. Soak the shiitake mushrooms in 1 cup of boiling water for about 15 minutes. When rehydrated, remove and discard the hard stalks. Save both the water and the mushrooms. Set aside.
  2. Clean the skin side of the pork belly and cut it into 3cm (1.5″) cubes.
  3. In a mortar and pestle, bruise the unpeeled garlic.
  4. In a mortar and pestle, roughly pound the black peppercorns
  5. Put the pork, garlic black peppercorns and cassia tree bark in a specious pot, mix well.
    เอาหมูสามชั้น อบเชย กระเทียม และ พริกไทยดำ ผสมให้เข้ากัน
  6. Sear the meat on medium heat
  7. When the meat is well seared add the thick black soy sauce, brown sugar and palm sugar.
    พอเนื้อหมูเริ่มสดุ้งไฟ ใส่ซีอิ๊วดำ น้ำตาลแดง และ น้ำตาลปึกลงไป
  8. Mix well and keep stirring while the sugars and soy caramelized.
  9. Important: Do not add liquids at this stage. You want get the full flavors of the garlic and peppercorns to release and the smell of the soy sauce to tune down.
  10. Keep cooking until the meat is shiny reddish, almost burned.
    ผัดต่อไปเรื่อย ๆ จนหอม และ เนื้อหมูมีสีแดงมันวาว ที่สำคัญเนื้อหมูที่ผัดต้องแห้งเกือบ ๆไหม้
  11. Add rehydrated shiitake mushrooms and its waters, and fill the pot with water to cover.
    ใส่เห็ดหอมที่แช่น้ำมาแล้ว และ เติมน้ำให้พอท่วม
  12. Keep cooking on medium low heat until the water is reduced by half.
  13. Skim off floating fats
  14. Fill the pot again with water and cook for about an hour or until the meat is very soft and all liquids turned into thick shiny gravy.
    ตั้งไฟเคี่ยวต่อไปจนหมูเปื่อย และมีน้ำเหลือเพียงแค่ขลุกขลิก
  15. Season with salt and light soy sauce
  16. Serve.
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