Monday, January 10, 2011

Muu Waan (Caramel pork)

I recently bought a book called "World Kitchen: Thailand". I have to say, if even a quarter of the 100+ recipes that are in this book are half as good as this one, it is well worth the price I paid for it and then some.
My family (and myself) absolutely LOVED this recipe!

The recipe suggests that it is served with steamed jasmine rice or sticky rice and a sharp flavored dish such as green papaya salad or pomelo salad.  I served mine with jasmine rise and broccoli with oyster sauce and it paired nicely.

Muu Waan (Caramel Pork)

Vegetable Oil (for deep frying)
75 g (3oz) Asian Shallots, thinly sliced
6 garlic cloves, finely chopped
500 g (1 lb 2 oz) Shoulder or leg of pork, cut into thin slices
1 Tbsp oyster sauce
1 Tbsp light soy sauce
1 Tbsp fish sauce
4 Tbsp palm sugar (jaggery)
1/4 tsp ground white pepper

  1. Heat 5 cm (2 in) oil in a deep sauce pan or wok over medium heat and deep fry the shallots until they are golden brown. Be careful not to burn them. Remove them from the wok with a slotted spoon and drain on paper towels.
  2. Drain the oil from the saucepan or wok, leaving 2 Tbsp in the pan. Stir-fry the garlic in the oil until light brown, add the pork and stir-fry for a few minutes. 
  3. Add the oyster sauce, light soy sauce, fish sauce, sugar and ground pepper. Continue cooking for 5 minutes, or until all liquid has evaporated and the mixture forms a thick sticky sauce.
  4. Spoon onto a serving plate and sprinkle with the crisp shallots.

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