Stir-fried pork neck with pineapple and vegetables recipe (muc xao khom)

Back to search results
Created by
  Print    Enlarge text

Rate this recipe

  • Cuisine: Vietnamese

Ingredients

300g pork neck, finely sliced
100g sweet pineapple, cut into bite-size pieces
2 red Asian shallots, minced
1 onion, sliced into wedges
2 garlic cloves, finely diced
4 spring onions cut into 4cm lengths
1 tomato, sliced into quarters
½ bunch Asian celery (30g), washed and sliced into 4cm pieces
Small handful coriander
1 tsp black pepper
1 tbsp sugar
2 tbsp fish sauce
½ capsicum, seeded and cut into 2cm x 2cm cubes
2 tbsp vegetable oil

Sauce
2 tbsp sugar
1 tbsp white vinegar
½ tbsp tomato sauce
1 tbsp lemon juice
1 tsp cornflour dissolved with 2 tsp water
View conversion table

Preparation

Combine all the sauce ingredients in a bowl, mix and set aside.

In another bowl, add sugar and fish sauce, then stir until sugar dissolves.

Add the pork followed by the black pepper and marinate for two hours.

Place a hot wok on high heat; add 1 tablespoon oil, followed by garlic and pork.

Stir-fry for 3 minutes, then remove and set aside.

In the same hot wok, add remaining oil, capsicum, tomato, pineapple and stir-fry 3 minutes.

Return the pork to the wok, then pour in the prepared sauce. Stir, then add onions, spring onions and Asian celery, and stir-fry for a further 2 minutes until the sauce thickens.

Serve with jasmine rice with a bowl of chilli and light soy sauce for dipping.

If you enjoyed this Stir-fried pork neck with pineapple and vegetables recipe (muc xao khom) then browse more Vietnamese recipes, stir-fry recipes, meat recipes, entertaining recipes, nut-free recipes and our most popular hainanese chicken rice recipe.

Vietnamese Restaurants

Displaying 10 of 273 Vietnamese Restaurants.

  Restaurant Book Online Suburb
1. Le Bich   Balmain
2. Thy Thy 1   Richmond
3. Kinh Do   Macquarie
4. Pho Phu Quoc   Dickson
5. Tu Do   O'Connor
6. Phi Yen   Northbridge
7. Viet Hoa   Perth
8. Vietnam Restaurant   Pennington
9. Green Papaya   East Brisbane
10. Binh Minh   Richmond

View all Vietnamese restaurants | Start a new search

Comments (3)

   
24 Dec 2010 10:50 AEST
Venie Onzen
Hello! Just wanted to say i love the style and the food in your show. It's so original and Luke is so down to earth. He doesn't use any fancy words, it makes it easier for people to enjoy and understand how to make the dishes. Watch the show makes me want to go to Vietnam and do all the things that Luke did! BTW for those who don't understand Luke's show - they obviously don't have a genuine love for food and it's origins. PLEASE KEEP THE SHOW UP! I LOVE IT!
Agree(2 people agree)
Disagree(0 people disagree)
21 Dec 2010 12:04 AEST
Lan
Stir fried pork with pineapple. Vietnamese should be, Heo xao khom - Not Muc. Muc is squids!
Agree(4 people agree)
Disagree(0 people disagree)
16 Dec 2010 08:53 AEST
Karen Asia
I love to cook and prepare food and watching food being cooked. I buy cook books, magazines and watch most cooking shows available.......I love cooking for lots of people at any given time. It is where I feel I am in my element....keep on cooking!!!
Agree(1 people agree)
Disagree(0 people disagree)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Cooking feijoada

Feijoada is the national dish of Brazil. When the feijoada is nearly ready be careful not to use a fork or spoon (or in fact any utensils) in the dish, this is said to spoil the flavour and turn the dish sour. If you do need to add water while it is cooking, make sure it is boiling.

Glossary

More

Betel Leaf

These glossy, dark green heart shaped leaves have a slightly bitter taste and are mostly used as a wrapper for a filling of cooked meats.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT