We are absolutely loving Muu Waan Thai sweet pork. It is tender, sweet and full of ginger and we.can’t.get.enough.
For our honeymoon, we went on an amazing trip to Thailand, Cambodia and Myanmar. Everything about that trip made us fall in love with Asia. We learned so much about cooking on that trip that we brought home to test and perfect in our own kitchen. We bought several cookbooks during our trip so that we could continue our Asian cooking adventure back in Paris. One of the recipes we were inspired to make was this Muu Waan Thai sweet pork. We were inspired by the original recipe which calls for fewer ingredients (primarily soy sauce, sugar and fish sauce). We decided to replace the sugar with honey and to add oyster sauce and tamarin sauce in addition to the fish sauce to give the recipe our own special flavor! The original recipe also uses pork shoulder, neck or belly, whereas, we used pork tenderloin which we prefer as it is a lot less fatty.
Eating it’s tender deliciousness brings us back to Thailand and all its wonder – the Buddhas around every corner, the lovely people, the mentality of sharing time and food and the generous hospitality we were greeted with every step of the way.
This Muu Waan Thai sweet pork reminds us of our trip to Asia and particularly the time we spent in Thailand because it’s a Thai recipe but most importantly because this recipe screams HOSPITALITY! This dish is meant to be shared. It is meant to be prepared when having company over or when a family gets together to enjoy a wonderful evening together. (It’s a wonderful date night dish too!)
Our recipe is for two people but you can double or even triple our recipe ingredients for more people to enjoy together. Your guests will be happy and you will all be booking a trip to Thailand before you know it! 🙂
This recipe calls for quite a lot of ingredients, but if you prepare Asian food often in your home like us, then you probably already have a lot of them hanging out in your kitchen. We were out of both oyster sauce and fish sauce simply because we use both ingredients so much! We’re always happy to have an excuse to go explore, and pick up ingredients, on the rue Sainte Anne, also known as the Japanese street, in Paris.
What we love most about this recipe :
- TIMING : prepare your marinade and leave the pork to soak up all that juicy flavor. Other than that, actual cooking time is only about 20 minutes!
- TASTE : this recipe is absolutely yum!
- SWEET TRAVEL MEMORIES : the delicious Thai flavor brings us back to our trip to Thailand.
- 1 pork tenderloin
- 4 tablespoons of soy sauce
- 1 tablespoon of honey
- 2 tablespoons of fish sauce
- 2 tablespoons of oyster sauce
- 1 teaspoon of tamarin sauce
- 3 cloves of garlic (finely chopped)
- 1 yellow onion (finely chopped)
- 1 keffir lime leaf
- 1 lime
- 1 bouquet coriander
- 1 bouquet of mint
- 4 dried chili peppers
- 1 inch of fresh ginger (finely chopped)
- 2 pinches of dried fried onions
- ½ teaspoon citronella
- Salt and black pepper to taste
- 2 handfuls of lettuce
- 1 grated carrot
- ½ cup of white rice
- To make the marinade, add 2 tablespoons of soy sauce, honey, oyster sauce, chili peppers, garlic cloves, ginger, citronella, 4 mint leaves (finely chopped), 4 stems of coriander (finely chopped) and keffir lime leaf to a large glass cooking pan.
- Cut the pork into medium thin slices and put them in the large cooking pan to marinate for 2 hours.
- Add olive oil to a crockpot (ours is Le Creuset) and cook the finely chopped onion sprinkled with salt on medium heat.
- Add the pork and marinade into the crockpot and cook on medium heat for 5 minutes on each side.
- Reduce to low heat and keep heating until the meat caramelizes.
- Mix 2 tablespoons of soy sauce, fish sauce, tamarin sauce, 4 mint leaves (finely chopped) and 4 stems of coriander (finely chopped) together in a small bowl.
- Mix the lettuce, shredded carrots and the rest of the coriander and mint to make a small salad.
- Serve pork with rice and mixed salad in a large bowl. Scatter dried fried onions on the rice. Cover with sauce. Add a half lime to each bowl.
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