Thai caramel pork (Muu Waan)

The Muddled Pantry
4 servings Prep: 15 mins, Cooking: 25 mins
Rate this recipe
An absolute dinner-winner!

By Food24 October 15 2015
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Ingredients (10)

400-500 g pork — boneless neck or shoulder
4 cloves garlic — cloves, finely chopped
2 Tbs vegetable oil
1 Tbs oyster sauce
1 Tbs soy sauce — light
1 Tbs fish sauce
1/2 tsp white pepper — ground
4 Tbs palm sugar
TO SERVE:
onion — crispy, fried
lettuce — baby gem
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Method:

Cut the pork across the grain into thin slices. Combine the oyster, light soya and fish sauces in a small bowl.

Heat the oil in a large wok and add the chopped garlic, stir-fry the garlic for a few seconds and then add the sliced pork. Continue stir-frying for 5 minutes and then add the combined sauces along with the palm sugar and ground pepper.

Continue cooking over a vigorous heat until the liquid has evaporated and the sauce caramelizes and coats the pork. Be careful not to allow the caramel to burn.

Serve on a bed of baby gem lettuce and sprinkle with the deep-fried onions/shallots (if using).

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.

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