Moo Wan
Thai Sweet PorkThis pork is served asa side dish for Shrimp Paste Fried Rice (Khao Khluk Kapi) and is often eaten with plain rice or riceporridge. The amount of sugar and the salt that comes from the soy sauces madeit a way to preserve pork in the past. Pork shoulder will also work well for thisif you don’t want too fatty of a cut of pork.
Ingredients
- 3 tbsp 45 ml canola or other high-temperature cooking oil
- 1 lb 454 g skinless pork belly, sliced very thinly into 1-inch (3-cm) strips
- 1 shallot peeled and thinly sliced
- ¼ cup 55 g palm sugar or brown sugar
- 2 tbsp 30 ml Thai soybean sauce
- 2 tbsp 30 ml black soy sauce
- 1 tbsp 15 ml fish sauce
- ½ cup 120 ml water
Instructions
- Heat a wok or 8- to 10-inch (20- to 25-cm) nonstick skillet over high heat for about 30 seconds to 1 minute.
- Add the oil to the pan.
- When you see a wisp of white smoke, stir in the sliced pork.
- Start the browning process by searing and turning it over every few seconds until all the pork is light brown, 2 to 3 minutes.
- Stir in the shallot and continue cooking and turning for an additional minute, until the shallot is translucent.
- When the pork is browned and cooked through, drain off any excess oil or liquid in the pan and discard it.
- Bring the pan back to high heat and add the sugar, soybean sauce, black soy sauce, fish sauce and water.
- Stir until the sauce is well combined and bring it to a boil.
- Reduce the heat to a simmer, cover and cook until tender, about 15 minutes.
- Then remove the lid to allow the liquid to reduce into a glaze, about 10 minutes.
- Serve as a side to the Shrimp Paste Fried Rice or with plain rice.
