Sweet pork is served alongside other dishes as condiments; in the following recipe, I marinate the pork overnight in light soy sauce before I steam it in one piece to preserve the meat’s moist and tender texture. Only then, when cooked, I cut the meat into thin bite-size pieces and simmer them in thick fragrant palm sugar caramel. Even though it looks simple, the opposite flavors offer a world of depth and turn to be a great match.
Marinate the pork in light soy sauce and sugar overnight หมักเนื้อหมูกับซีอิ๊วขาว และ น้ำตาลทรายแดง และเก็บในตู้เย็นค้างคืน.
Place water in a steamer over high heat ใส่น้ำเปล่าลงในหม้อนึ่ง แล้วตั้งด้วยไฟแรง
Steam the pork for 20 minutes on high heat นึ่งเนื้อหมูประมาณ 20 นาที
Let the pork rest for about 10 minutes เมื่อนึ่งเสร็จแล้ว พักเนื้อหมูไว้ประมาณ 10 นาที จะช่วยทำให้เนื้อมีความชุ่มชื้นขึ้น ไม่แห้ง
Cut the pork into bite size thin pieces and set aside หั่นเนื้อหมูเป็นชิ้น ๆ พอคำบาง ๆ
In a wok, melt palm sugar over low heat ตั้งกะทะด้วยไฟอ่อน ใสน้ำตาลมะพร้าวลง คนจนน้ำตาลละลาย
Continue to simmer over low heat until the palm sugar’s color start to darken, that means that it starts to caramelize. don’t go over this point ! เคียวไปเรื่อย ๆ จนน้ำตาลมีสีออกน่้ำตาลอ่อน ๆ
Immediately add fish sauce and water, be careful it can spatter. ใส่น้ำปลา น้ำเปล่าลงไป
Add the pork and mix well. เติมเนื้อที่พักเอาไว้ลงไป
Continue to simmer for 5 to 10 minutes, until the sauce reduced and the pork become shiny. คนให้เข้ากัน และ เคี่ยวต่อไปเรื่อย ๆ สัก 5 – 10 นาที จนเหลือน้ำในกะทะแค่คลุกคลิก
Sweet pork Store well refrigerated for a week or so. หมูหวานสามารถเก็บไว้ในตู้เย็นได้นาน
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This is an aromatic stew that leans into the sweet spectrum of the palate. An all-time Thai favorite, moo palo was introduced locally by the Chinese-Cantonese and Tae Chiew immigrants who flocked to the Kingdom in the early nineteenth century.
The name of this dish originates from two Chinese words: pah ziah and lou.
A quick and tasty dish from the hot mouth of the dragon with only three ingredients! Flowering Chives, Pork Liver and Garlic.
Flowering Chives are all year round favorites for their mild garlicky flavor, and can be purchased inexpensively at almost any Asian market.
In Thailand we like to fry them with pork, pork liver or shrimp. These flowering chives are actually the unopened bud stems of garlic chives, also known as Chinese chives.
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Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.
Gain access to NEW MONTHLY masterclasses as they become available.
1-1 support from Hanuman to help you achieve your professional Thai culinary goals
The opportunity to join a monthly live two-hour videoconference where I can answer your questions.
one year access for the price of 3 days in-person training.
You will get everything you need to:
When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
Master your Thai cooking skills and expand your repertoire.