Sweet Pork

Name: Sweet Pork (Muu Wan)
Cuisine: Thailand
Ingredients: 300 g (10 oz) pork neck (blade); 300 g (10 oz) pork neck (blade); 125 g (½ cup/4 oz) white (granulated) sugar; 30 mL (2 tablespoons) fish sauce; 15 mL (1 tablespoon) dark soy sauce; 30 mL (2 tablespoons) extra water; 10 red shallots, sliced and deep-fried until golden

Muu Wan

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS IS ADDICTIVE. It is quite possible that the quantities given here will only be enough for one person. It is eaten as an accompaniment to Nam Priks (relishes). The sugar mitigates the heat from the chillies. I think it should be on the table regardless of what else is there, for the sheer indulgence of it.

Ingredients

300 g (10 oz) pork neck (blade)
125 g (½

Asia
Thailand
Side dish
South East Asia

Method

Steam the pork until cooked, then cut into ½ cm (¼ in) cubes. In a small pan combine the sugar and water, and cook until it caramelises. Add the pork, fish sauce, soy sauce and extra water. Simmer for 5 minutes until sticky. Mix in the deep-fried shallots and serve.