sweet and sour pork [moo phat priaw waan]

 

moo phat prjaw waan

moo phat priaw waan

 

  • 400 grams pork tenderloin, cut into bite-sized pieces
  • 1/2 cup tomato, cut into wedges 
  • 1/2 cup cucumber, sliced diagonally
  • 1/4 cup sliced onion 
  • 100 grams straw mushroom, halved 
  • 1 cup spring onion, cut into 1″ length
  • 2 spur chilies, sliced diagonally 
  • 1 tsp chopped garlic, 1 tbsp tapioca flour
  • 1/4 tbsp pepper, 1/4 tsp salt 
  • 2 tbsp sugar, 1 tbsp fish sauce 
  • 1 tbsp vinegar, 2 tbsp tomato sauce 
  • 1/2 cup chicken stock, 1 tbsp cooking all 
  1. Saute garlic in oil over medium heat until fragrant. 
  2. Add the pork and saute until it turns white. Add mush­rooms, cucumber, onion and tomato, cook until the vegetables are tender. Then add chilies and spring onion, stir well. 
  3. Season with tomato sauce, vinegar, sugar, salt and fish sauce. Follow with half of the chicken stock, stir well to combine. 
  4. Mix the remaining stock with tapioca flour, pour into a wok and stir until the sauce thickens and is clear. Turn off the heat . 
  5. Transfer to a serving dish, sprinkle pepper over the top. Serve hot. 

Serves 4

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