Thai Sweet Pork Mu Wan Recipes

THAI SWEET PORK (MU WAN)

Thai Sweet Pork (Mu Wan) image

After having this great dish at a Thai restuarant in Petaluma, California, I knew I had to find the recipe. This recipe for Sweet Pork cames from the cookbook, True Thai. This dish has some great flavors going on and a definate keeper at our house. The kids love it!

Provided by lisar

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons vegetable oil
6 garlic cloves, crushed
3/4 lb pork tenderloin, cut into thin medallions
2 tablespoons Thai fish sauce (nam pla)
4 tablespoons brown sugar
1/2 teaspoon white pepper

Steps:

Place all of the ingredients within easy reach of the cooking area.
Set wok or skillet over medium high heat.
Add oil and garlic and heat till garlic sizzles (be careful not to burn garlic). Rotate pan so the oil coats the sides.
When the oil is hot, add the pork. Stir-fry 2- 3 minutes.
Add the remaining ingredients and stir fry 2-3 minutes until brown sugar mixture has thickened.

Nutrition Facts : Calories 268.6, Fat 14.8, SaturatedFat 2.9, Cholesterol 56.1, Sodium 742.6, Carbohydrate 15.4, Fiber 0.2, Sugar 13.7, Protein 18.2

PAD PRIEW WANT (SWEET AND SOUR PORK THAI STYLE)

Pad Priew Want (Sweet And Sour Pork Thai Style) image

Provided by Eileen Yin-Fei Lo

Categories dinner, main course

Time 15m

Yield Four servings

Number Of Ingredients 16

Ingredients

3/4 pound of pork loin, trimmed to total 10 ounces
1/4 cup water
3 tablespoons nam pla (Thai fish sauce)
2 tablespoons sugar
1 tablespoon ketchup
4 teaspoons tapioca starch
2 1/2 tablespoons water
2 1/2 tablespoons peanut oil or vegetable oil
1 teaspoon minced garlic
1 cup onions, sliced into 1/4-inch strips
1 cup tomatoes, cut into 1/2-inch cubes
3 tablespoons white vinegar
3 scallions, root ends removed, cut into 1/2-inch pieces on the diagonal
3/4 cup green bell peppers, sliced into 1/4-inch strips
1 1/2 teaspoons red serrano chili, minced
1/2 cup cucumber, peeled, seeded and cut into 1/4-inch-by-1 1/2-inch pieces

Steps:

Slice the pork into scallops, one and a half by an eighth inch thick. Set aside. In a small bowl, combine the quarter cup of water, nam pla, sugar and ketchup. Set aside. In another small bowl, mix together the tapioca starch with two and a half tablespoons of water. Reserve.
Heat the wok over high heat for 30 seconds. Add the peanut oil and, when a wisp of white smoke appears, add the garlic. When the garlic turns light brown, add the pork. Spread in a thin layer and cook for about one minute. Turn over and cook until the pink color vanishes, about one minute more. Add the onions and tomatoes and stir for one minute. Add the vinegar and mix all the ingredients well.
Pour the nam pla mixture into the wok and stir well to combine all the ingredients. Add the scallions, peppers, chilies and cucumbers, and mix thoroughly. Stir the tapioca starch mixture and add it to the wok. Stir continuously, combining the ingredients, until the sauce bubbles.
Turn off the heat. Transfer to a heated dish and serve with plain cooked rice.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 1149 milligrams, Sugar 12 grams

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