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.
Incorrect username or password.
Incorrect username or password.
Add your own recipe notes
You must be a member to use this feature
Ingredients
- 350 g pork meat (เนื้อหมู) cut of your choice – shoulder, neck or belly
- 1/2 cup light soy sauce (ซีอิ๊วขาว)
- 1 tablespoon brown sugar (น้ําตาลทรายแดง)
- 5 tablespoon palm sugar (น้ำตาลมะพร้าว)
- 3 tablespoon fish sauce (น้ำปลา)
- 3 tablespoon water (น้ำเปล่า)
ส่วนผสม
- เนื้อหมู 350 กรัม ส่วนไหนที่ชอบก็ได้ มันมากน้อยแค่ไหนก็ตามใจชอบ
- ซีอิ๊วขาว 1/2 ถ้วย
- น้ำตาลทรายแดง 1 ช้อนโต๊ะ
- น้ำตาลมะพร้าว 5 ช้อนโต๊ะ
- น้ำปลา 3 ช้อนโต๊ะ
- น้ำเปล่า 3 ช้อนโต๊ะ
Instructions
- 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
Rice Seasoned with Young Tamarind Relish, Sweetened Fish and Pickled Morning Glory (ข้าวคลุกน้ำพริกมะขามอ่อน ผักบุ้งดอง ปลาแห้งผัดหวาน และ ปลาดุกย่าง; Khaao Khlook Naam Phrik Makhaam Aawn Phakboong Daawng Bplaa Haaeng Phat Waan Lae Bplaa Dook Yaang)
Seasoned rice dishes have been a staple of rice-consuming societies almost since the first grains were cultivated. Adapted according to local resources, traditions and individual preferences, seasoned rice dishes are relished and savored across all walks of life. Within Siamese society, these dishes offer insight into the flavor instincts and eating habits across all demographics, revealing which food items were locally available and valued.
In this delicious seasoned rice recipe from the kitchens of the daughter of King Chulalongkorn, Princess Yaovabha Bongsanid (พระเจ้าบรมวงศ์เธอ พระองค์เจ้าเยาวภาพงศ์สนิท) (1884-1934), the Princess uses a variety of common preserved and inexpensive ingredients, clearly drawing inspiration from the cuisine of the Central Plains with nods to the rural and coastal living atmosphere.
Yam Sohm Choon Mango Salad with Sweet Pork Condiment, Fermented Shrimp Paste, Shallots, and Crispy Deep-Fried Fluffy Fish (ยำส้มฉุน ; yam sohm choon)
Yam sohm choon is a sour green mango salad served with grilled fermented shrimp paste; roughly chopped shallots; sweet pork condiment, deep-fried fluffy grilled catfish and seasoned with fish sauce, palm sugar and lime juice and topped with deep-fried dry chilies cut into small pieces.
If you follow Thai movies and TV dramas, you probably remember Sohm Choon, the adorable boy ghost character from the period romance movie Reun Mayura (1997), which was a love story between a beautiful woman and a handsome man living in different periods of time.
Slices of firm pork fat and pork liver are alternately layered on top of one another and tied into bite-sized bundles using green threads made […]
Sour-Sweet Savory Crispy Rice Vermicelli with Bitter Orange (Mee Krob) (หมี่กรอบส้มซ่าทรงเครื่อง ; Mee Graawp)
mee graawp sohng khreuuang (หมี่กรอบทรงเครื่อง), is an exquisitely regal dish of crispy rice vermicelli. The delicate noodles strands are washed and dried, then fried to a crisp light-golden hue. They retain their brittle crunch and airy texture even after being stir-fried with a clinging sticky sauce that encases the noodles in a thin layer of sheen. This sauce, mixed into the noodles together with other ingredients such as thin slices of pickled garlic and bitter orange peel, impart the dish with a light, fresh sweet and sour, and slightly salty and citrusy glaze.
Thai Chili Jam – This is a chili jam similar to what is commonly sold under the name of roasted chili paste (naam phrik phao; น้ำพริกเผา). It is widely used as a condiment in salad dressings, soups, and seasoning for stir-fried dishes. I like to have control over my pantry ingredients, so I always use homemade naam phrik phao. Furthermore, since it is a basic ingredient used in so many dishes, anything less than the best will drastically impair the quality of your dishes.
Get Access – Join Thaifoodmaster Today
Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.
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.