Pork belly seems to be all the rage now. I’m kind of confused since I grew up eating pork belly almost once a week and never thought it to be a big deal. This fatty part of the pig in many countries is not seen as an expensive piece of meat since it’s ….well.. hmm.. the leftover no one wants to buy. But in the states, it’s super expensive to buy a slab of fat! Hmm? What’s up with that?
Moo Wan is a very popular dish in Thailand. Often, it’s eaten aside Shrimp Paste Fried Rice because Moo Wan is a perfect sweet compliment to the fishy and salty entree. But really, this dish is great on top of regular ole’ rice, too. Go for the white rice, no need for brown. I mean, why be healthy when you’re about to devour pure fat that will go straight to your thighs AND belly? Go big or go home, right?
2 lbs of pork belly (with skin or without)
1/4 cup of dark sweet soy sauce (found only at Asian markets)
1/2 cup of brown sugar or palm sugar
2 tbs of regular soy
1 whole onion, sliced
1/2 cup of water
Let’s start by cutting the pork belly in bite -size pieces. Brine it for 10 mins in salt water. In a pan, add oil of choice and add the sliced onions. Add the pork belly, water and let it cook until ALMOST done. Add all the other ingredients and let the belly do it’s thang! Within 30 mins, you’ll notice that the dish has begun to caramelize.
To avoid the consumption guilt, drink oolong tea afterwards. If you still feel guilty, drink kombucha, too.
mananyacooks 
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