Authentic Lao Fermented Pork Belly Recipe | Som Moo Ton | Saeng’s Kitchen

Welcome to Saeng’s Kitchen, where we bring you the vibrant flavors of Lao cuisine right to your kitchen. In this article, we delve into the world of Lao culinary traditions and share an authentic recipe for Som Moo Ton, a beloved fermented pork belly dish. Learn the time-honored techniques and ingredients that make this Lao delicacy truly special. Experience the rich flavors of Lao cuisine with our authentic Som Moo Ton recipe. This traditional fermented pork belly dish is a culinary masterpiece that will transport your taste buds to the heart of Laos. Our step-by-step guide will walk you through the process of marinating the pork belly with a perfect blend of salt, sugar, sticky rice, garlic, and black pepper. After a careful fermentation process, the pork belly is roasted to perfection, resulting in tender and succulent pieces. In a wok or large pan, we sauté ginger, garlic, bell peppers, mushrooms, and the sliced pork belly, infusing the dish with incredible flavors. With the addition of dark soy sauce, oyster sauce, and a touch of sugar, the flavors harmonize beautifully. Garnish your Som Moo Ton with crispy fried shallots for an extra layer of texture and taste. Elevate your cooking skills and immerse yourself in the vibrant world of Lao cuisine with this exquisite Som Moo Ton recipe. Prepare to impress your loved ones and indulge in the authentic flavors of Laos.

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Authentic Lao Fermented Pork Belly Recipe | Som Moo Ton

Yield: 4-6

Author: Saeng Douangdara

Prep time: 15 HourCook time: 15 HourInactive time: 96 HourTotal time: 126 Hour

Discover the authentic flavors of Lao cuisine with our step-by-step guide to making Som Moo Ton, a traditional fermented pork belly dish. Immerse yourself in the rich cultural heritage and unique flavors of Lao cuisine as you follow this easy-to-follow recipe. Impress your taste buds and create a memorable dining experience with this flavorful Lao delicacy.

Ingredients

• 3 lb Pork belly
• 3 tbsp Salt
• 1 tbsp Sugar
• ⅓ cup Sticky rice, cooked
• ⅓ cup Garlic
• 1 tbsp Black pepper
• 3 thin slices of Ginger
• 1 tbsp Garlic
• 1 cup Bell peppers
• 1 cup Mushrooms
• 2 cups Sliced Pork belly
• ½ tbsp Dark soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Sugar
• Fried shallots (for garnish)

Instructions

1. Cut the pork belly into 1-inch slices.
2. In a bowl, combine the pork belly, salt, sugar, and mix well for about 8 minutes.
3. Add sticky rice and garlic to the bowl, and mix well.
4. Sprinkle black pepper over the mixture and mix again.
5. Place the mixture in a container and press all the meat together to limit air pockets. Cover the surface with plastic wrap and let it ferment at room temperature in a dark space for 4 days.
6. Preheat the oven to 400°F (200°C). Roast the pork belly in the oven for 45 minutes. Then, switch to the broil setting and broil until the pork belly is browned. Remove from the oven and cut into small pieces.
7. Heat a wok or large pan over medium-high heat. Add oil, sliced ginger, and minced garlic. Stir-fry for a few seconds until fragrant.
8. Toss in the bell peppers, mushrooms, and sliced pork belly. Continue to stir-fry until the vegetables are slightly tender and the pork belly is heated through.
9. Mix in the dark soy sauce, oyster sauce, and sugar. Stir-fry for an additional minute to combine the flavors.
10. Remove from heat and garnish with fried shallots.
11. Serve the stir-fried pork belly with sticky rice. Enjoy!

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