Sweet Crispy Pork (Muu Grop Warn) Recipe

Name: Sweet Crispy Pork (Muu Grop Warn)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg pork (belly is best, but use a whole pork cut); vegetable oil (for deep frying); 180 g palm sugar (dry, see description); 1/2 cup fish sauce; 1 tablespoon oyster sauce; 3 tablespoons shallots, deep-fried; 1 tablespoon coriander leaves; For the paste; 1 tablespoon coriander (3 roots scraped and diced); 1 g salt (pinch of salt); 4 garlic cloves, peeled; 1 teaspoon white peppercorns; 1 star anise, roasted and ground

Servings: persons

1 kg pork (belly is best, but use a whole pork cut)
vegetable oil (for deep frying)
180 g palm sugar (dry, see description)
1/2 cup fish sauce
1 tablespoon oyster sauce
3 tablespoons shallots, deep-fried
1 tablespoon coriander leaves
For the paste
1 tablespoon coriander (3 roots scraped and diced)
1 g salt (pinch of salt)
4 garlic cloves, peeled
1 teaspoon white peppercorns
1 star anise, roasted and ground

1
["Steam pork until well cooked. This will take 30-60 minutes depending on your steamer and the cut of meat so check for an internal temperature of 70C (155F) with a meat thermometer and remove at that temperature.", "Allow to rest 10-15 minutes at room temperature and then place in refrigerator a while to cool.", "While pork is cooling you can make the paste by adding all the paste ingredients one by one to a mortar and pestle and pounding until smooth. Set to one side.", "Mix fish sauce and oyster sauce in a small and then mix in the palm sugar until dissolved if using soft palm sugar, or otherwise just break solid palm sugar into a few pieces because it will dissolve later in the wok.", "Cut pork into cubes of around 1cm (1/2"").", "Deep fry the pork over moderate heat until nice and golden, remove and drain.", "Add a little of the left-over oil from deep frying to a wok over moderate heat and stir fry until golden in colour and fragant.", "Add sauce / sugar mix to wok and lightly stir once or twice until it has become sticky.", "Reduce heat, add pork and simmer a few minutes until coated. The meat will become tough if you leave it too long.", "Serve sprinkled with deep-fried shallots and coriander leaves."]

929

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 kg pork (belly is best, but use a whole pork cut), vegetable oil (for deep frying), 180 g palm sugar (dry, see description), 1/2 cup fish sauce, and more.

Yes, Sweet Crispy Pork (Muu Grop Warn) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Crispy Pork (Muu Grop Warn)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions