Thai Sweet Pork (Moo Wan Recipe)
Make authentic Thai sweet pork (moo wan) at home with pork belly simmered until tender in a sticky, sweet-savory sauce that's perfect with rice.
Equipment
- Mortar and pestle or food processor
- Medium pot
- Wok or large skillet
- wooden spoon or spatula
Ingredients
- 4 cloves garlic
- 4 coriander roots
- 1 tsp black peppercorns
- 1 lb pork belly, sliced into bite-sized pieces
- ⅔ cup water, for the sauce, plus extra for simmering the pork belly
- ½ tbsp oil
- ½ cup shallots, finely sliced
- ¼ cup palm sugar, chop to measure
- 2 tsp fish sauce
- 2 tbsp oyster sauce
- 1 tsp dark soy sauce
Instructions
- Pound the garlic, coriander root, and black peppercorns into a coarse paste using a mortar and pestle.
- Place the pork belly in a pot and add enough water to cover. Bring to a boil, reduce to a gentle simmer, and cook for 15–20 minutes until tender. Drain and set aside.
- Heat the oil in a wok or large skillet over medium heat. Add the shallots, spice paste, and palm sugar. Cook, stirring frequently, until fragrant and the palm sugar begins to caramelize.
- Stir in the dark soy sauce, oyster sauce, fish sauce, and water until combined.
- Add the cooked pork belly and simmer for about 20 minutes, stirring occasionally, until the sauce has reduced into a thick, sticky glaze that coats the pork.
- Serve immediately with steamed jasmine rice.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 971kcal | Carbohydrates: 22g | Protein: 17g | Fat: 91g | Saturated Fat: 32g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 43g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 729mg | Potassium: 493mg | Fiber: 2g | Sugar: 12g | Vitamin A: 27IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg
