Muu wan or sweet pork is a all time favourite of my late grandfather. There was always a bowl a of this sweet, salty and sticky pork on the dining table. There is something irresistable about the combination of fish sauce and palm sugar. Try to make a bigger batch as you'll find out how delicious this really is. I made this using memories and it tasted just like I remember :)
serves 4 as a side dish
you'll need;
500g of pork belly or pork neck, thinly sliced
4 cloves of garlic, roughly chopped (optional)
2 tbs of sweet soy
3 tbs of fish sauce
5 tbs of palm sugar
Fry garlic with some oil follow by the pork slices...
Add soy, fish sauce and palm sugar and stir to mix well...
Fry til sticky and glossy...
Serve this as part of your thai meal and it's a must have if you are making khao klup gapi (shrimp paste rice)
This looks absolutely mouth watering. Must try!
ReplyDeleteThanks Mellie let me know if you do !
ReplyDeleteHave been looking for this recipe, awsome!!
ReplyDeleteGlad you found it! :)
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