Sweet pork with marigold (moo wan)
Sweet pork with marigold (moo wan) Ingredients500g pork fillet, cut into bite-sized pieces15ml (1 tbsp) dark soy saucePinch of salt, plus extra to taste30ml (2 tbsp) peanut oil1 onion, finely chopped30ml (2 tbsp) palm sugar30ml (2 tbsp) fish sauce (nam pla)15ml (1 tbsp) light soy sauce2.5ml ( tsp) ground white pepperFreshly ground black pepper, to taste125ml ( cup) hot water5ml (1 tsp) dried shrimp paste30ml (2 tbsp) fresh coriander leavesHandful fresh/dry marigold petalsMethodPlace the pork in a glass bowl and rub with the dark soy sauce and salt. Leave to stand for at least 30 minutes.Heat oil in a wok. Add the onion and fry until soft. Add the sugar and fish sauce and stir vigorously until the sugar has caramelised.Add pork, stir-fry for 3 minutes then add light soy sauce, white and black pepper and hot water. Stir-fry over high heat for 3 minutes. Add shrimp paste and stir-fry for 1-2 minutes more.Season to taste and serve garnished with the coriander and marigold petals. Serves 4-6...
There’s never been a more important time to support independent media.
From World War 1 to present-day cosmopolitan South Africa and beyond, the Sunday Times has been a pillar in covering the stories that matter to you.
For just R80 you can become a premium member (digital access) and support a publication that has played an important political and social role in South Africa for over a century of Sundays. You can cancel anytime.
Already subscribed? Sign in below.
Questions or problems? Email helpdesk@timeslive.co.za or call 0860 52 52 00.