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Thai Recipe : Sweet Pork

This dish in Thai is called Muu Wan

Serves 4

Traditionally, sweet pork was the Thai equivalent of ham, and was made to last a few days without refrigeration. Reboiled, it could be used for several meals, stir-fried or eaten cold. We don’t suggest you do that, but it can be cooked, then refrigerated and served cold as an appetizer with spicy sauce dip, or served hot with rice. Any pork can be used, but preferably choose meat that’s moist – for instance, a whole loin of pork, or spare ribs cut into 2 inch pieces.


  • 4 oz sugar
  • 2 cups water
  • 1 ½ lbs loin of pork or spare ribs, trimmed of excess fat
  • 2 to 3 large onions, chopped
  • 1 tbsp salt


  1. In a large saucepan over medium heat, caramelize sugar and water until golden brown, being careful not to burn it. Add pork, either whole or in pieces. Coat it with syrup and brown for several minutes on all sides.
  2. Add onions and brown. Lower heat, cover pork with extra water, if necessary, and stir in salt. Simmer for about 1 hour for a large piece, less for ribs or smaller pieces.
  3. Watch the liquid doesn’t boil dry, the water should reduce to a golden syrup which can be spooned over the whole loin or the ribs when served hot on a bed of steamed rice.


Submitted by KY Chang

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Last Modified: 11/27/11.