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

  • Level: Easy
  • Total: 2 hr 35 min
  • Prep: 30 min
  • Inactive: 2 hr
  • Cook: 5 min
  • Yield: Serves 4
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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


  1. For the sauce: Combine the sugar, corn flour, vinegar, lemon juice, tomato sauce in a bowl, mix, and set aside.
  2. In another bowl, add the sugar and fish sauce, then stir until sugar dissolves.
  3. Add the pork followed by the black pepper and marinate for 2 hours.
  4. Place a hot wok on high heat; add 1 tablespoon oil followed by garlic and pork.
  5. Stir-fry for 3 minutes then take out and set aside.
  6. In the same hot wok add remaining oil, tomato, capsicum, and pineapple, and stir-fry 3 minutes.
  7. Return the pork back to the wok then pour in the prepared sauce.
  8. Stir, then add onions, spring onions, and Asian celery and stir-fry for a further 2 minutes until the sauce thickens.
  9. Serve with jasmine rice with a side bowl of chile and light soy sauce for dipping.

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