Khao moo dang is a popular Thai dish that’s made of roasted or barbecued marinated pork, served over steamed jasmine rice. It’s often garnished with fresh cucumber slices and drizzled with a savory, sweet sauce before serving. This meal is a fusion of Thai and Chinese cuisine, where it’s known as char siu. Recipe: https://hungryinthailand.com/recipe/khao-moo-dang/ Ingredients for marinating the pork
• 3 cloves of garlic
• 2 coriander root
• 1.5 tablespoons Chinese five spice powder
• 1 teaspoon white pepper
• 4 tablespoons palm sugar
• 1⁄2 tablespoons sesame oil
• 2 tablespoons oyster sauce
• 2 tablespoons light soy sauce
• 1 tablespoon tapioca starch
• 1⁄4 teaspoons red food coloring
• 18 ounces pork (pork loin)
Ingredients for making the sauce
• 1 tablespoon palm sugar
• 1⁄2 tablespoons sesame oil
• 1⁄2 tablespoons roasted sesame seeds
• 1⁄2 teaspoons dark soy sauce
• 1 tablespoon light soy sauce
• 5 fluid ounces red sauce (from marinating the pork)
• 5 fluid ounces of water
• 1 teaspoon tapioca starch (optional, for thickening the sauce, mix with water)
Instructions 1. Crush garlic and coriander root with a mortar and pestle.
2. In a large mixing bowl, combine the garlic & coriander root mixture, Chinese five spice powder, white pepper, palm sugar, sesame oil, oyster sauce, light soy sauce, and tapioca starch. Add the food coloring and thoroughly mix one more time.
3. Add pork and coat each part with the sauce. Marinate in your refrigerator overnight. (Keep the marinade sauce – don’t discard it!!)
4. There are two cooking methods for the pork:
1) Use an air fryer; place the meat in a single layer and cook at 320°F / 160°C, then flip and cook the other side for 5 more minutes. This is the method I like best.
2) Grill over charcoal until the pork is fully cooked, flip occasionally to prevent burning. Alternatively, you can use a grilling pan.
5. After cooking it, we’ll let the meat rest for a few minutes before slicing, this will increase its tenderness and allows the juices to spread evenly. Meanwhile, we can make the sauce.
Add palm sugar, sesame oil, sesame seeds, dark soy sauce, and light soy sauce into the leftover marinade sauce and mix thoroughly.
6. Move the sauce to a pot or wok over medium heat. Once it starts bubbling, pour in water. If the sauce isn’t your desired thickness, consider mixing the optional tapioca starch with 5 fl oz of water. Add gradually and stir until it’s just right.
7. Slice the pork lengthwise, following the grain, into long strips. Serve immediately. Scoop a portion of rice onto a plate, top with red pork slices, and drizzle with red sauce.
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Khao moo dang is a popular Thai dish that’s made of roasted or barbecued marinated pork, served over steamed jasmine rice. It’s often garnished with fresh cucumber slices and drizzled with a savory, sweet sauce before serving. This meal is a fusion of Thai and Chinese cuisine, where it’s known as char siu.
Recipe: https://hungryinthailand.com/recipe/khao-moo-dang/
Ingredients for marinating the pork
• 3 cloves of garlic
• 2 coriander root
• 1.5 tablespoons Chinese five spice powder
• 1 teaspoon white pepper
• 4 tablespoons palm sugar
• 1⁄2 tablespoons sesame oil
• 2 tablespoons oyster sauce
• 2 tablespoons light soy sauce
• 1 tablespoon tapioca starch
• 1⁄4 teaspoons red food coloring
• 18 ounces pork (pork loin)
Ingredients for making the sauce
• 1 tablespoon palm sugar
• 1⁄2 tablespoons sesame oil
• 1⁄2 tablespoons roasted sesame seeds
• 1⁄2 teaspoons dark soy sauce
• 1 tablespoon light soy sauce
• 5 fluid ounces red sauce (from marinating the pork)
• 5 fluid ounces of water
• 1 teaspoon tapioca starch (optional, for thickening the sauce, mix with water)
Instructions
1. Crush garlic and coriander root with a mortar and pestle.
2. In a large mixing bowl, combine the garlic & coriander root mixture, Chinese five spice powder, white pepper, palm sugar, sesame oil, oyster sauce, light soy sauce, and tapioca starch. Add the food coloring and thoroughly mix one more time.
3. Add pork and coat each part with the sauce. Marinate in your refrigerator overnight. (Keep the marinade sauce – don’t discard it!!)
4. There are two cooking methods for the pork:
1) Use an air fryer; place the meat in a single layer and cook at 320°F / 160°C, then flip and
cook the other side for 5 more minutes. This is the method I like best.
2) Grill over charcoal until the pork is fully cooked, flip occasionally to prevent burning.
Alternatively, you can use a grilling pan.
5. After cooking it, we’ll let the meat rest for a few minutes before slicing, this will increase its tenderness and allows the juices to spread evenly. Meanwhile, we can make the sauce.
Add palm sugar, sesame oil, sesame seeds, dark soy sauce, and light soy sauce into the leftover marinade sauce and mix thoroughly.
6. Move the sauce to a pot or wok over medium heat. Once it starts bubbling, pour in water. If the sauce isn’t your desired thickness, consider mixing the optional tapioca starch with 5 fl oz of water. Add gradually and stir until it’s just right.
7. Slice the pork lengthwise, following the grain, into long strips. Serve immediately. Scoop a portion of rice onto a plate, top with red pork slices, and drizzle with red sauce.
PS, don’t forget to make a batch of jasmine rice.
Yes, yes and yes!