Authentic Thai Recipe for
Sweet and Sour Pork
Authentic Thai Recipe for
Sweet and Sour Pork
หมูทอดปรี้ยวหวาน (Moo Tod Preow Waan)
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First published on March 14, 2015
Recipe by W. Tipsuwan
Yield: 6 or more servings
Prep time: 10 minutes
Cooking time: 20 Minutes
Ready in: 30 Minutes
Ingredient List:
- 400 Grams Pork Tenderloin
- 3 Tablespoons Evaporated milk (unsweetened)
- 2 Tomatoes
- 1 Cup Pineapple
- 1 large Brown or Yellow Onion
- 2 red Thai Long Chilies
- 1/3 Cup Sugar
- 1/2 Cup Plum Sauce
- 2 teaspoons Fish Sauce
- 1 teaspoon Tamarind Paste
About my Moo Tod Preow Waan:
About my Moo Tod Preow Waan:
If you like Chinese style sweet and sour dishes, then you may also like this Thailand version of sweet and sour fried pork. While not at all the same dish, they have some things in common. In this recipe we deep-fry little squares of lean pork that have been lightly coated in coconut flour, giving them just a little breading to hold the sweet and sour sauce. The sauce itself is made by sauteing onion and sweet red peppers in a thick combination of tamarind pulp, plum sauce and sugar. The onions, and especially the chilies, impart an herbaceous flavor to the sweet sauce, making it just a little spicy. We combine the deep-fried pork with this sauce and cook it along with pineapple and tomatoes into a thick, sweet, and sticky plate of food that is more like a dessert than a main dish. A little goes a long way, so you'll need to plan a few other dishes to have with it. And don't, under any circumstances, think of eating all by yourself with just a spoon :-)
Step by Step Directions:
Step by Step Directions:
How to Make Moo Tod Preow Waan
How to Make Moo Tod Preow Waan
Step 1
Trim the fat and skin away from the pork loin., then cut the meat into bite-sized cubes.
Step 2
Marinate the pork in condensed milk for 1 hour.
Step 3
Prepare the ingredients: Cut 2 tomatoes into thick wedges, enough to make about 2 cups. Cut pineapple into small chunks, enough to make about 1 cup. Peel and cut the onion in half, then slice the slice into thick slices. Cut the Thai long chilies on a diagonal. Measure and organize the rest of the ingredients.
Step 4
For extra flavor, we use half coconut flour and half all-purpose flour, but you can use regular flour if that's what you have. Stir the pork chunks so they are very wet with the condensed milk, then roll them around in the flour until they are well coated.
Step 5
Fry the breaded meat in deep oil over medium heat for about 2 minutes or until they are barely getting brown so they are still very soft. You do not want them to get hard and crispy. Drain on a wire rack to get all the oil off, or use a paper towel.
Step 6
In a clean wok or frying pan, mix the sugar and the plum sauce together and heat on low until the sugar melts. Do not boil or get really hot.
Step 7
Add the red peppers and onions and saute them in the sugary sauce until the onions get a little soft.
Step 8
Add the pineapple to the pan and bring the mixture back to a boil.
Step 9
Add the fried meat to the pan and stir it in well. Let everything get hot and develop into a sweet and sticky pile. Cook slowly over low heat for about 5 minutes, stirring constantly.
Step 10
Turn off the heat and add the tomatoes. Stir in well and let the pan cool while the tomatoes cook just a little. They will continue to soften up while you serve.
Step 11
Serve on a nice plate to be shared at the dinner table.
Step 12
Garnish with mint, cilantro, or parsley.
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