Thai Sweet Pork (Moo Wan)
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Thai sweet pork or moo wan is a popular dish in Thailand that combines pork meat with a variety of flavorful spices and sauces. The pork is simmered in a dark sauce that’s made from traditional Thai ingredients, giving it a wonderful sweet and savory flavor.
The best Thai sweet pork recipe
For the past few days, I’ve been on a mission. A mission to bring you the best moo wan!
Therefore, my husband and I have been enjoying it on a daily basis. Not that we mind, we both love it! I have perfected my recipe, and I know you’ll love it as well.
Why you’ll love it
- The combination of spices and Thai sauces gives this dish a unique taste and aroma that can’t be found in other types of pork dishes.
- Leaving the pork to simmer in the sauce for a long time enhances its flavor by infusing it with a sweet and savory combo of traditional Thai ingredients.
- It’s incredibly simple to cook, and the delicious fragrances will make your tummy growl while the meat is simmering.
- When the dish is finished, the pork will be incredibly tender and the sauce will be thick and flavorful.
Ingredients
Most ingredients can be found at an Asian market or at Asian supermarkets.
- Pork belly – I prefer to prepare Thai sweet pork with pork belly.
- Shallots
- Coriander root
- Black peppercorns
- Shallots
- Garlic
- Palm sugar – I do not recommend substituting palm sugar for white sugar or other types of sugar.
- Fish sauce
- Oyster sauce
- Dark soy sauce
- Water
Step-by-step instructions
For this recipe, you need a cooking pot or pan that has a lid.
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Pound coriander root, garlic, and black peppercorns with a mortar and pestle.
-
Heat cooking oil in a large wok pan or skillet over medium heat, then add the mix from step 1 and shallots. Stir-fry until it becomes fragrant (20sec.).
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Add pork belly and stir-fry until the meat is no longer red.
-
Add palm sugar, fish sauce, oyster sauce, and dark soy sauce. Cook until the sugar is fully dissolved.
-
Add water, close the lid and simmer for 20-30 min over a low heat. The sauce will be thick near the end. Taste after 20 minutes, if the meat is not soft enough yet for your taste, then cook for longer.
How to serve
In our Thai restaurant, we served this traditional dish as a main-dish with a portion of white rice or sticky rice. On its own, it will be too sweet.
You can also serve it as a side-dish with other Thai meals.
How to store
Moo wan can be kept fresh in your refrigerator for up to 2 days. Make sure to transfer it to an airtight container first.
When reheating, either use the microwave or quickly stir-fry just to make warm, without using oil.
More pork recipes that you’ll love
- Pad kra pao (This classic Thai stir-fry can be found at Thai restaurants and at street food markets.)
- Pork with garlic and pepper (An easy recipe that makes a great dinner for any day of the week.)
- Thai pork larb (This is definitely one of my favorite salads, it’s fresh, spicy, sweet, and sour.)
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Thai Sweet Pork (Moo Wan)
Description
This authentic Thai sweet pork or moo wan recipe has been tested and perfected, it's so wonderful and unlike any other pork meal!
Ingredients
Instructions
-
Pound coriander root, garlic, and black peppercorns with a mortar and pestle.
-
Heat cooking oil in a large wok pan or skillet over medium heat, then add the mix from step 1 and shallots. Stir-fry until it becomes fragrant (20sec.).
-
Add pork belly and stir-fry until the meat is no longer red.
-
Add palm sugar, fish sauce, oyster sauce, and dark soy sauce. Cook until the sugar is fully dissolved.
-
Add water, close the lid and simmer for 20-30 min over a low heat. The sauce will be thick near the end. Taste after 20 minutes, if the meat is not soft enough yet for your taste, then cook for longer.
- Amount Per Serving
- Calories 762kcal
- % Daily Value *
- Total Fat 43.2g67%
- Saturated Fat 17.8g89%
- Total Carbohydrate 10g4%
- Dietary Fiber 0.4g2%
- Sugars 3.1g
- Protein 29g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use the nutrition card in this recipe as a guideline.
- For this recipe, you need a cooking pot or pan with a lid.
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