Thai Sweet Pork (Moo Wan Recipe)
This moo wan recipe features Thai sweet pork stir-fried in a rich sweet and savory sauce, making it an easy dinner option with tender pork belly.
Ingredients
- 1/2 tbsp oil
- 4 coriander roots
- 4 cloves garlic, minced
- 1 tsp black peppercorns
- 1/2 cup shallots, finely chopped
- 2 1/2 cups or 1.1 lb pork belly, sliced into bite-sized pieces
- 1/4 cup palm sugar, chop to measure
- 2 tsp fish sauce
- 2 tbsp oyster sauce
- 1 tsp dark soy sauce
- 2/3 cup water
Instructions
- Pound garlic, coriander root, and black peppercorns with a mortar and pestle.
- Fill a pot with enough water to completely cover the pork belly slices. Bring to a boil, then reduce to a gentle simmer. Let the pork belly cook until it’s tender and soft, which should take about 15–20 minutes.
- Heat oil in a wok over medium heat and sauté shallots along with the spice mixture and palm sugar until golden and fragrant. The palm sugar should begin to caramelize before continuing.
- Create the sauce base by adding dark soy sauce, oyster sauce, fish sauce, and water.
- Let everything simmer slowly. In about 20 minutes, you’ll have pork belly that’s coated in a thick, sticky sauce. Keep an eye on it and occasionally stir to ensure nothing sticks and burns. Serve immediately with 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
