Bowl of Pork Belly Soup / Stew
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Pork Belly Soup / Stew


Burma - Shan   -   Moo Jaw
Serves:
Effort:
Sched:
DoAhead:  		 4 w/rice
***
2 hrs
Yes		 This amazing soup/stew from the Shan people is "sweet-sour", but the sweet comes not from sugar, but from Shallots and Garlic. It is entirely delicious!

1
3
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1-1/4
1
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5
2
1
ar
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1/4
#

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c
c
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c
t
T

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c
Pork belly (1)
Lemongrass
--Aromatics
Shallots
Garlic
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Water
Turmeric
Salt
Souring Agent (3)  
-- Garnish
Cilantro
Prep   -   (45 min)
  1. Cut PORK BELLY into sticks about 3/8 x 3/8 or 1/2 x 1/2 inch square and the length the slab is thick (or the width of the slices). Each stick should have skin on the end.
  2. Remove hard outer leave of LEMON GRASS stalks. Cut off hard root end. Bruise the bottom 6 inches of each with your kitchen mallet, then cut the bruised section into 2 inch pieces. Discard the top section.
  3. Quarter (or half if small) SHALLOTS and peel. Peel GARLIC. If large, cut cloves in half lengthwise. Mix (measures are after peeling and cutting).
Run   -   (55 min)
  1. In a 3 quart pot, bring WATER to a boil. Stir in Pork belly, Turmeric, Lemongrass and Salt. Bring back to a boil and hold at a slow boil until Pork is done, 10 to 15 minutes.
  2. Stir in Shallot mix. Bring back to a boil and hold at a slow boil for 15 minutes.
  3. Stir in Souring Agent, 2 minutes for Lime Juice, 10 minutes for others.
  4. Serve with steamed Jasmine rice - see Serving.
NOTES:

  1. Pork belly:

      Yes, it has some fat, but, in case you haven't heard, the "low fat diet" has been entirely discredited as a successful marketing campaign by the sugar industry - so - enjoy! Pork Belly is readily available in East and Southeast Asian markets. It may be sold as a slab or may be sliced but should not be sliced thinner than about 3/8 inch and should be skin-on. For details see our Pork Belly page.

  2. Lemongrass:

      These tough grass stems are now widely available in North American markets that serve a Southeast Asian community. I've even seen them in some Korean markets. For details see our Lemon Grass page.

  3. Souring:

      The Shan would most often use 1 cup Roselle Pods, but these are imperfectly available in North America. Suggested substitutes are 1/2 cup lime juice (easiest, and what I use) or 1 cup of chopped Green (unripe) Tomatoes.

  4. Serving:

      In Asia, soups like this would be served in a central tureen. Each diner would ladle some out into his or her bowl of rice. For Western service, I find it much more practical to serve the soup in individual bowls and the rice on the table in a central bowl, to be spooned into the soup as diners desire. I have found some other cooks also recommend this method.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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