Pressure Cooker Thai Moo Wan Sweet Pork

Pressure Cooker Thai Moo Wan Sweet Pork is a popular dish at Thai restaurants. The Caramelized Pork pairs well with Coconut Rice and a green tangy salad. Crispy Onions finish off the dish.

Pressure Cooker Thai Moo Wan Sweet Pork

The Caramelized Pork pairs well with Coconut Rice and a green tangy salad. Crispy Onions finish off the dish.

I’ve seen this dish made using chunks of pork, strips and even shredded.

For this Instant Pot Pressure Cooker recipe, I decided to use strips of pork and make the recipe super simple.

It also cooks with a very simple Coconut Rice recipe.

My Pressure Cooker Thai Triple Coconut Rice recipe is very delicious, but is a sweet recipe and therefore, would not pair well with this Sweet Pork recipe.

When cooking a whole meal, each part must pair with the other and the ingredients for this recipe, pairs perfectly.

We’ve had this dish at a local Thai restaurant and it is one of Ed’s favorites, as he likes a more simple recipe without so many fancy ingredients.

Moo Wan is a very sweet dish and quite delish.

But, for me, a little too sweet. Soooooo.

When I make it at home, I add a bit of garlic and a little heat to cut the sweetness.

What is Moo Wan Pork?

It is a Thai recipe.

It is made with Dark/Black Sweet Soy Sauce and Palm Sugar.

Often served as an appetizer since the dish is so sweet.

It can be made with Pork Belly.

I’ve done a Vietnamese version, using ribs, called Vietnamese Caramelized Pork Spare Ribs.


  • 2 Tablespoons Vegetable Oil
  • 3 large Shallots sliced medium thick
  • 3 Tablespoons Soy Sauce, Low Sodium
  • 3 cloves Fresh Garlic minced
  • 1/4 cup Light Brown Sugar divided
  • 1/4 cup Palm Sugar divided
  • 2 Tablespoons Sweet/Black Soy Sauce
  • 2 Tablespoons Premium Fish Sauce
  • 1 teaspoon Sambal Oelek Ground Chili Paste
  • 1/4 teaspoon Ground White Pepper
  • 2 pounds Pork Shoulder (Picnic) cut into 1/4" x 2" strips
  • Scallions for garnish
  • Caramelized & Crispy Onions for garnish
  • Rice
  • 12 ounces Jasmine Rice rinsed
  • 1 can (14 oz) Coconut Milk
  • 1/4 cup Fresh Water
  • 2 teaspoons Kosher Salt (or 1 tsp sea salt)


  1. Select the Sauté or browning button on your Pressure Cooker and allow to fully heat.
  2. Add Oil and Shallots to cooking pot and Sauté for two minutes.  Add Garlic and Sauté another 30 seconds.
  3. Add Soy Sauce, Fish Sauce, Sambal Oelek, White Pepper and half the Sugars to cooking pot and let simmer for 3 minutes.  Turn off Pressure Cooker
  4. Add Pork and combine with the Sauce.
  5. Place Trivet into cooking pot and place pan on top.  Add all Coconut Rice ingredients.  Cover with a vented lid.
  6. Lock on lid and close Pressure Valve.  Cook at High Pressure for 6 minutes.  When Beep sounds, wait 10 minutes and then release the rest of the pressure.
  7. Remove lid, remove pan of Rice and set aside.  Mix in the rest of the Sugar.  Select Sauté or Browning and let simmer until Sauce has thickened and the Sauce can be parted with a spatula.
  8. Garnish with crispy caramelized Onions and Scallions.  Serve with a green salad with an acidic dressing, like Balsamic Vinegar.


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