Thai caramel pork (Muu Waan)

An absolute dinner-winner!
recipe, pork, caramel
Image by:
Recipe from: 16 September 2015
Preparation time: 15 min
Cooking time: 25 min


  • 400-500
    boneless pork neck or shoulder
  • 4
    garlic, finely chopped
  • 2
    vegetable oil
  • 1
    oyster sauce
  • 1
    light soya sauce
  • 1
    fish sauce
  • 1/2
    ground white pepper
  • 4
    palm sugar
  • Deep-fried onions/shallots (optional)
  • Baby Gem Lettuce
Servings: Change Serving


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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2016-09-19 00:00

Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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