Candied Pork & Sticky Rice ( Kao-Nieow Mu Ping )


This pork is sweet, shredded pork fillet and is a good contrast to balance spicy food.

200 gms Pork Fillet
40 gms Palm Sugar
10 Tablespoons Light Soy sauce

1. Cook the pork for 10 minutes in boiling water, leave it to cool, then shred it with a fork into fibres.
2. Boil the light soy sauce with the palm sugar until the sugar has dissolved.
3. Add the pork, and stir over the heat to boil off the soy and caramelize the sugar.

Serve With
Sticky Rice

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