2) Put a scoop of coconut rice on each of two medium oval plates. Put the cabbage on 1 end of each oval and the papaya pok pok salad next to or on top of the cabbage. Put the muu waan sweet pork on top of the rice in a strip and garnish with the shallots and coriander.
For the muu waan sweet pork:
1) Clean the excess fat and gristle from the pork joint and cut it into 2.5cm thick pieces. Cut along the grain of meat so that long strands will form when the meat is shredded. Marinate the pork pieces in sweet soy at least 4 hours or overnight.
2) Drain the pork and put in a deep saucepan. Add the remaining ingredients and bring to the boil over a medium heat. Lower the heat, cover the pan and cook slowly until pork is almost tender, about 1 hour. Do not wait until pork is already falling apart - this will produce dry and tough meat.
3) Turn the heat to high and reduce until the liquid is relatively dry, leaving more of a glaze than a sauce. Roughly shred the pork with a stiff whisk and spatula. If the pork is accidentally cooked all the way before reducing the liquid, remove the meat from liquid and reduce separately, then return the shredded meat to the pan.
For the coconut rice:
1) Adjust the amount of water according to the newness of the rice (if the rice is fresher then less water will be required). In a rice cooker, combine the water, coconut milk or coconut cream, sugar and salt and mix until the sugar and salt are dissolved.
2) Add the drained rice, and mix thoroughly, making sure the rice is level in the cooker. Cook the rice according to the cooker instructions.
For the fresh coconut milk:
1) Thaw the grated coconut and add to a large bowl. Add the water and allow to sit until the water is absorbed, about 1/2 hour.
2) 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.
For the papaya pok pok:
1) Mash the chillies, garlic and palm sugar in a mortar and pestle until the garlic is well ground; do this firmly but not violently.
2) Add the prawns, mash lightly and then add the long beans. Mash them gently, just to break them up. Add the dressing and the papaya. Combine the ingredients thoroughly without mashing the papaya.
3) Add the tomatoes and crush to release their juices. Stir in the peanuts and combine well. Taste should be sour, salty, sweet and spicy in good balance. The texture should be crunchy and slightly pink in colour. Make no more than 2 servings at a time!
Cook's Note: Add more or less chillies according to your heat preference.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.