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Heat the Muu Waan Sweet Pork in microwave for 1 minute 15 seconds in shallow cambro or another microwavable dish.
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Put a scoop of rice on a medium oval plate.
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Put the cabbage on 1 end of the oval and put the Papaya Pok Pok salad next to or on top of the cabbage.
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Put Muu Waan Sweet Pork on top of the rice in a strip and garnish with shallots and cilantro.
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Repeat with remaining ingredients.
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Muu Waan:
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Clean the excess fat and gristle from the pork butt and cut it into 1-inch thick pieces.
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Cut along the grain of meat so that long strands will form when the meat is shredded.
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Marinate the pork pieces in sweet soy.
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Put the pork in a rondeau, or another round straight-walled pan.
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Add the remaining ingredients and bring to a boil over medium heat.
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Lower the heat, cover the pot and cook slowly until pork is almost tender.
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Turn the heat to high and reduce the liquid until relatively dry, leaving more of a glaze than a liquid.
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Roughly shred the pork with a stiff whisk and spatula.
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Do not wait until pork is already falling apart to reduce the liquid.
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This will produce a dry and tough product.
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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.
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Coconut Rice:
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Adjust water amount according to the newness of the rice (if the rice is newer then less water will be required).
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In a rice cooker, combine the water, coconut milk or coconut cream, sugar and salt and mix until the sugar and salt are dissolved.
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Add the drained rice, and mix thoroughly, making sure the rice is level in the cooker.
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Cook the rice according to the cooker instructions.
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Fresh Coconut Milk:
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Thaw grated coconut.
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Remove the coconut from the bags, and add to a large bowl or cambro container.
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Add 3 cups water per 16-ounce bag of grated coconut.
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Allow to sit until the water is absorbed, about 1/2 hour.
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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.
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Papaya Pok Pok:
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Smash the chiles, garlic and palm sugar in a mortar and pestle until the garlic is well ground; do this firmly but not violently.
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Add the shrimp, mash lightly and then add the long beans.
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Smash them gently, just to break them up.
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Add the dressing and the papaya.
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Combine the ingredients thoroughly without mashing the papaya.
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Add the tomatoes and crush to release their juices.
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Stir in the peanuts and combine well.
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Taste should be sour, salty, sweet and spicy in good balance.
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The texture should be crunchy and slightly pink in color.
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Make no more than 2 servings at a time!
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
