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Stir Fried Pork Neck with Pineapple and Vegetables: Muc Xao Khom
Recipe courtesy Luke Nguyen
- Total Time:
- 2 hr 35 min
- Prep:
- 30 min |
- Inactive Prep:
- 2 hr |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- Serves 4
Ingredients
- 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.
Directions
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.