Stir Fried Pork Neck with Pineapple and Vegetables: Muc Xao Khom

Recipe courtesy of Luke Nguyen
Show: Luke Nguyen's Vietnam Episode: Vinh
TOTAL TIME: 2 hr 35 min
Prep: 30 min
Inactive Prep: 2 hr
Cook: 5 min
YIELD: Serves 4


  • Sauce
  • 2 tablespoons sugar
  • 1 teaspoon corn flour, dissolved with 2 teaspoons water
  • 1 tablespoons white vinegar
  • 1 tablespoon lemon juice
  • 1/2 tablespoon tomato sauce
    • 1 tablespoon sugar
    • 2 tablespoons fish sauce
    • 10 1/2 ounces/300 g pork neck, finely sliced
    • 1 teaspoon freshly ground black pepper
    • 2 cloves garlic, finely diced
    • 1 tomato, sliced into quarters
    • 1/2 capsicum, seeded and cut into 3/4 by 3/4-inch/2 cm by 2 cm cubes
    • 3 1/2 ounces/100 g sweet pineapple, cut into bite-size pieces
    • 2 red Asian shallots, minced
    • 1 onion, sliced into wedges
    • 4 spring onions, cut into 1 1/2-inch/4 cm lengths
    • 1/2 bunch Asian celery (about 1 ounce/30 g), washed and sliced into 1 1/2-inch/4 cm pieces)
    • Small handful fresh coriander (cilantro)
    • 2 tablespoons vegetable oil
    • Serving suggestion: Steamed jasmine rice.
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      For the sauce: Combine the sugar, corn flour, vinegar, lemon juice, tomato sauce in a bowl, mix, and set aside.

      In another bowl, add the sugar and fish sauce, then stir until sugar dissolves.

      Add the pork followed by the black pepper and marinate for 2 hours.

      Place a hot wok on high heat; add 1 tablespoon oil followed by garlic and pork.

      Stir fry for 3 minutes then take out and set aside.

      In the same hot wok add remaining oil, tomato, capsicum, and pineapple, and stir fry 3 minutes.

      Return the pork back to the wok then pour in the prepared sauce.

      Stir, then add onions, spring onions, and Asian celery and stir fry for a further 2 minutes until the sauce thickens.

      Serve with jasmine rice with a side bowl of chile and light soy sauce for dipping.

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