Eat This Now: Pakpao Thai’s Mou Pa Lorw (Braised Pork Belly)

Mou Pa Lorw (Braised Pork Belly). Photography by Kevin Marple
Mou Pa Lorw (Braised Pork Belly). Photography by Kevin Marple
photography by William Neal

As seen in the August 2013 issue.

PORK BELLY | Niman Ranch pork belly marinates for 48 hours in a reduction of soy, garlic, cilantro, and a five-spice blend (star anise, cinnamon, coriander seed, black pepper, and dehydrated orange). It is then braised for 12 hours before serving.

SAUCE | The dish is sauced with a reduction of garlic, soy, and the same five-spice blend used to marinate the pork belly.

MUSTARD GREEN | It is pickled in white vinegar.

DAIKON | The Asian white radish is pickled in turmeric and pickling spice vinegar, composed of coriander seed, bay leaf, allspice, cardamom, black pepper, and white vinegar. It is sliced thin and rests under the pork belly.

 

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