Vietnamese Stir Fried Pork Neck with Pineapple and Vegetables (Muc Xao Khom)

Vietnamese Stir Fried Pork Neck with Pineapple and Vegetables (Muc Xao Khom)

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Connie Veneracion


  • 300 to 400 grams pork neck (kasim for you Filipinos living in the Philippines), thinly sliced
  • 2 tablespoons sugar divided
  • 2 to 3 tablespoons patis (fish sauce)
  • 1/2 to 1 teaspoon freshly ground black pepper
  • 3 cloves garlic
  • 1 onion
  • 1 bell pepper
  • 1 tomato
  • 3 tablespoons cooking oil
  • 1 stalk celery (save the leaves for garnish)
  • 3 onion leaves
  • 1 teaspoon tapioca starch (or corn or potato starch), dissolved in 2 tablespoons of water
  • 1 tablespoon white vinegar
  • 1 tablespoon lemon juice
  • 1 cup fresh pineapple chunks


  • Place the pork in a bowl. Add half of the sugar, fish sauce and black pepper. Mix well, working the seasonings into the meat. Cover and marinate for at least two hours.
  • Crush and mince the garlic.
  • Roughly chop the onion and bell pepper.
  • Cut the tomato into quarters (or eighths, if it is rather large).
  • Finely slice the celery stalk.
  • Roughly chop the onion leaves.
  • Mix together the remaining sugar, starch, vinegar and lemon juice for the sauce.
  • Heat 2 tbsps. of cooking oil in a wok or frying pan. Add the pork and stir fry (see stir frying basics) until the meat changes color. Add the garlic and continue stir frying until the edges of the pork start to brown lightly. Scoop out the pork and keep warm.
  • Add the remaining cooking oil to the wok and heat. Stir fry the onion, celery, bell pepper and tomato.
  • Return the pork back into the wok. Add the pineapple chunks. Pour in the sauce. Cook, stirring often, just until the sauce thickens.
  • Transfer the stir fried dish to a platter. Garnish with onion leaves and the celery leaves (and cilantro, if you like). Serve with hot rice.