We absolutely love Muu Waan, Thai sweet pork. The meat is tender and sweet, brightened by fresh ginger and fragrant herbs — it’s a dish we keep coming back to.
On our honeymoon we traveled through Thailand, Cambodia and Myanmar. That journey sparked our love of Southeast Asian food and taught us techniques and flavor combinations we still use in our kitchen. We brought home cookbooks, tasted countless street dishes and adapted recipes to suit our preferences. This Muu Waan Thai sweet pork is one of those inspired recipes.
The traditional version relies on simple ingredients — soy sauce, sugar and fish sauce — and often uses fattier cuts such as shoulder, neck or belly. For our version we swapped granulated sugar for honey and added oyster sauce and tamarind to create a deeper, more layered sweetness and tang. We also prefer pork tenderloin for a leaner result, slicing it thin so it soaks up the marinade and cooks quickly.
Every bite brings us back to Thailand — the many Buddhas, warm hospitality, and the culture of sharing food and time with friends and family. This recipe embodies that welcoming spirit: it’s designed to be shared at family gatherings, dinner parties or a cozy date night.
Our recipe yields enough for two, but it scales easily — double or triple the ingredients to feed a crowd. It’s a crowd-pleasing dish that often inspires guests to start planning their own trip to Thailand.
The ingredient list may look long, but many of these items are pantry staples if you cook Asian dishes regularly. We keep fish sauce, oyster sauce and tamarind on hand — and if you don’t, visiting a specialty market is a great excuse for a little culinary adventure.
What we love about this recipe
- Simple timing: Marinate the pork, then it only takes about 20 minutes to cook.
- Great flavor: The balance of honey, soy, tamarind and herbs creates a sweet-tangy, savory profile that’s unmistakably Thai.
- Memories: The dish evokes our travels and the generosity of the people we met.
Muu Waan — Thai sweet pork
- Author: Alix & Hugo
- Yield: For 2 people
Description
Sweet, tender pork loin tossed in a ginger-forward sauce with fresh herbs — an ideal shared dish for dinner or a relaxed gathering.
Ingredients
- 1 pork tenderloin
- 4 tablespoons soy sauce
- 1 tablespoon honey
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 teaspoon tamarind sauce
- 3 cloves garlic, finely chopped
- 1 yellow onion, finely chopped
- 1 kaffir lime leaf
- 1 lime
- 1 bunch coriander (cilantro)
- 1 bunch mint
- 4 dried chili peppers
- 1 inch fresh ginger, finely chopped
- 2 pinches dried fried onions
- 1/2 teaspoon citronella (lemongrass)
- Salt and black pepper, to taste
- 2 handfuls lettuce
- 1 grated carrot
- 1/2 cup white rice
Instructions
- Prepare the marinade: in a large glass pan combine 2 tablespoons soy sauce, honey, oyster sauce, dried chili peppers, garlic, ginger, citronella, 4 chopped mint leaves, 4 chopped coriander stems and the kaffir lime leaf.
- Slice the pork into medium-thin pieces and add to the pan, tossing to coat. Marinate in the refrigerator for about 2 hours for best flavor.
- Heat a little olive oil in a heavy pan or Dutch oven over medium heat. Cook the chopped onion with a pinch of salt until softened.
- Add the pork and the remaining marinade, cooking about 5 minutes per side until browned.
- Lower the heat and simmer gently until the meat begins to caramelize and the sauce thickens.
- Whisk together 2 tablespoons soy sauce, fish sauce and tamarind sauce with the remaining chopped mint and coriander in a small bowl to make a finishing sauce.
- Toss the lettuce, grated carrot and remaining herbs to make a simple salad to serve alongside the pork.
- Serve the pork over steamed white rice with the mixed salad. Scatter dried fried onions over the rice, spoon the finishing sauce over the pork and rice, and offer lime halves to squeeze on top.
- Category: Dinner
- Cuisine: Thai