Pressure Cooker Thai Moo Wan Sweet Pork

Pressure Cooker Thai Moo Wan Sweet Pork is a popular dish at Thai restaurants. The Caramelized Pork pairs well with Coconut Rice and a green tangy salad. Crispy Onions finish off the dish.

The Caramelized Pork pairs well with Coconut Rice and a green tangy salad. Crispy Onions finish off the dish.

I’ve seen this dish made using chunks of pork, strips and even shredded.

For this Instant Pot Pressure Cooker recipe, I decided to use strips of pork and make the recipe super simple.

It also cooks with a very simple Coconut Rice recipe.

My Pressure Cooker Thai Triple Coconut Rice recipe is very delicious, but is a sweet recipe and therefore, would not pair well with this Sweet Pork recipe.

When cooking a whole meal, each part must pair with the other and the ingredients for this recipe, pairs perfectly.

We’ve had this dish at a local Thai restaurant and it is one of Ed’s favorites, as he likes a more simple recipe without so many fancy ingredients.

Moo Wan is a very sweet dish and quite delish.

But, for me, a little too sweet. Soooooo.

When I make it at home, I add a bit of garlic and a little heat to cut the sweetness.

What is Moo Wan Pork?

It is a Thai recipe.

It is made with Dark/Black Sweet Soy Sauce and Palm Sugar.

Often served as an appetizer since the dish is so sweet.

It can be made with Pork Belly.

I’ve done a Vietnamese version, using ribs, called Vietnamese Caramelized Pork Spare Ribs.

Ingredients

• 2 Tablespoons Vegetable Oil
• 3 large Shallots sliced medium thick
• 3 Tablespoons Soy Sauce, Low Sodium
• 3 cloves Fresh Garlic minced
• 1/4 cup Light Brown Sugar divided
• 1/4 cup Palm Sugar divided
• 2 Tablespoons Sweet/Black Soy Sauce
• 2 Tablespoons Premium Fish Sauce
• 1 teaspoon Sambal Oelek Ground Chili Paste
• 1/4 teaspoon Ground White Pepper
• 2 pounds Pork Shoulder (Picnic) cut into 1/4" x 2" strips
• Scallions for garnish
• Caramelized & Crispy Onions for garnish
• Rice
• 12 ounces Jasmine Rice rinsed
• 1 can (14 oz) Coconut Milk
• 1/4 cup Fresh Water
• 2 teaspoons Kosher Salt (or 1 tsp sea salt)

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