Thai caramel pork (Muu Waan)

Recipe from: 16 September 2015
recipe, pork, caramel

Ingredients 11
Servings 4
Time 00:15

Ingredients

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

Method

00:25
 
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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Read more on: caramel  |  pork  |  recipes
 

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