Recipe courtesy of Andy Ricker
Total:
2 hr 30 min
Active:
30 min
Yield:
2 to 4 servings with leftovers
Level:
Intermediate

Ingredients

Muun Waan:
Coconut Rice:
OR:
Papaya Pok Pok:

Directions

Heat the Muu Waan Sweet Pork in microwave for 1 minute 15 seconds in shallow cambro or another microwavable dish. Put a scoop of rice on a medium oval plate. Put the cabbage on 1 end of the oval and put the Papaya Pok Pok salad next to or on top of the cabbage. Put Muu Waan Sweet Pork on top of the rice in a strip and garnish with shallots and cilantro. Repeat with remaining ingredients.

Muun Waan:

Clean the excess fat and gristle from the pork butt and cut it into 1-inch thick pieces. Cut along the grain of meat so that long strands will form when the meat is shredded. Marinate the pork pieces in sweet soy. Put the pork in a rondeau, or another round straight-walled pan. Add the remaining ingredients and bring to a boil over medium heat. Lower the heat, cover the pot and cook slowly until pork is almost tender. Turn the heat to high and reduce the liquid until relatively dry, leaving more of a glaze than a liquid. Roughly shred the pork with a stiff whisk and spatula. Do not wait until pork is already falling apart to reduce the liquid. This will produce a dry and tough product. If the pork is accidentally cooked all the way before reducing the liquid, remove the meat from liquid and reduce separately, then return the meat to the pot.

OR:

Adjust water amount according to the newness of the rice (if the rice is newer then less water will be required). In a rice cooker, combine the water, coconut milk or coconut cream, sugar and salt and mix until the sugar and salt are dissolved. Add the drained rice, and mix thoroughly, making sure the rice is level in the cooker. Cook the rice according to the cooker instructions. 

Fresh Coconut Milk: Thaw grated coconut. Remove the coconut from the bags, and add to a large bowl or cambro container. Add 3 cups water per 16-ounce bag of grated coconut. Allow to sit until the water is absorbed, about 1/2 hour. Press the coconut twice through a fine strainer, using the milk from the first pressing to moisten the coconut again, then strain for the last time.

Papaya Pok Pok:

Smash the chiles, garlic and palm sugar in a mortar and pestle until the garlic is well ground; do this firmly but not violently. Add the shrimp, mash lightly and then add the long beans. Smash them gently, just to break them up. Add the dressing and the papaya. Combine the ingredients thoroughly without mashing the papaya. Add the tomatoes and crush to release their juices. Stir in the peanuts and combine well. Taste should be sour, salty, sweet and spicy in good balance. The texture should be crunchy and slightly pink in color. Make no more than 2 servings at a time!

Cook's Note

Add more or less chiles according to your heat preference.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

SOM TAM (Green Papaya Salad)

Tenderloin Tamed Beef

Recipe courtesy of Robert Irvine

Duck Confit Khao Soi

Recipe courtesy of Chau Trinh

Taming of the Squash Stew

Recipe courtesy of Robert Irvine

Khao Tom (Thai Rice Soup)

Recipe courtesy of David Rosengarten

Gingerbread Man

Recipe courtesy of No Author

Man Coffee

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking