Mu Wan (Sweet Pork)
Here’s yet another basic but delicious Thai recipe that’s super-easy to make and doesn’t require a ton of ingredients that you’d have to go out and buy just for this dish.
Pork tenderloin is the perfect meat for this because it’s nearly impossible to make it tough.
This recipe is based on one from True Thai by Victor Sodsook.
What you’ll need
- 3T neutral oil
- 6 cloves of garlic pounded with a mortar and pestle or crushed and chopped
- 1 lb. pork tenderloin, sliced into thin medallions
- 2T fish sauce
- 4T light-brown sugar
- 0.5t white pepper (I used Cayenne pepper to good effect)
What to do
Set your mise-en-place. Once the wok is hot, you’ll have to move quickly.
Put the wok over medium-high heat and when it’s hot, add the oil. Tilt and rotate the wok so the oil coats up the sides, too.
Add the garlic and fry it for about 15 seconds before adding the pork. Continue stir-frying for about another minute, then add the fish sauce, sugar and pepper, continuing to stir-fry until the pork is cooked through—about 1-2 more minutes.
Serve hot with jasmine rice.
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