Sweet Pork Condiment (Moo Wan)
Sweet pork condiment, known in Thai as หมูหวาน, is a sticky, salty-sweet topping made by steaming marinated pork and simmering it in caramelized palm sugar. The long soy marinade seasons the meat deeply, and the palm sugar and fish sauce reduce into a dark glaze. Thai cooks serve it alongside chili paste, fried rice, or hot glutinous rice, where a few slices go a long way. Shoulder, neck, or belly all work.
Instructions
Stir the light soy sauce and brown sugar together in a bowl until combined. Add the pork, turn it to coat, and marinate it in the refrigerator for at least 36 to 48 hours.
Steam the marinated pork over boiling water for about 20 minutes. Take it off the heat and let it rest for about 10 minutes so the juices settle.
Cut the rested pork into slices.
Put the palm sugar in a pan and stir it over low heat until it melts. Keep simmering until the sugar turns brown, then add the fish sauce and water together.
Add the sliced pork to the pan and stir well so every piece is coated in the sauce.
Simmer the pork in the sauce for about 5 to 10 minutes, then stir the pork and sauce together once more before serving.
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