Khao Moo Dang Recipe (Thai Red Pork)
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
3 people
-
Calories
598 kcal
-
Course
Main Course
-
Cuisine
Thai
Khao Moo Dang Recipe (Thai Red Pork)
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Enjoy this khao moo dang recipe, a Thai street food meal with roasted red pork and rice. A delicious dinner that's easy to make at home!
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Ingredients
PORK MARINADE
- 3 cloves garlic
- 2 coriander root
- 1.5 tablespoon Chinese five spice powder
- 1 teaspoon white pepper
- 4 tablespoons palm sugar
- 1/2 tablespoon sesame oil
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1/2 tablespoon tapioca starch
- 1/4 teaspoon Red food coloring
- 18 ounces pork pork loin
RED SAUCE
- 1 tablespoon palm sugar
- 1/2 tablespoon sesame oil
- 1/2 tablespoon roasted sesame seeds
- 1/2 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- 5 fluid ounces red sauce from marinating the pork
- 5 fluid ounces water
- 1 teaspoon tapioca starch optional, for thickening the sauce, mix with water
Instructions
MARINATE PORK
- Crush garlic and coriander root with a mortar and pestle.
- 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.
- Add pork and coat each part with the sauce. Marinate in your refrigerator overnight. (Afterward, keep the marinade sauce – don’t discard it!!)
COOK PORK
- AIR FRYER METHOD: Place the meat in a single layer and cook at 320°F / 160°C for 15 minutes, then flip and cook the other side for 5 more minutes. After cooking the pork, let it rest for a few minutes before slicing to enhance its tenderness and evenly distribute the juices. While it rests, you can whip up the sauce.
- GRILLING METHOD: Grill your pork over charcoal until it’s fully cooked, flipping occasionally to prevent burning. Alternatively, you can use a grilling pan.
MAKE RED SAUCE
- Add palm sugar, sesame oil, sesame seeds, dark soy sauce, and light soy sauce into the leftover marinade sauce and mix thoroughly.
- 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.
SERVE
- Slice the pork against the grain into thin strips.
- Place a generous serving of steamed jasmine rice on a plate, then top it with slices of Thai red pork. Generously drizzle the sauce over the pork, and garnish with sliced cucumber and hard-boiled eggs.
Notes
- Use the nutrition card in this recipe as a guideline.
- To serve: Start by arranging a serving of steamed jasmine rice in a large dish. Press steamed rice into a bowl using a spoon and then flip it onto a plate to create a dome-shaped rice serving. Then, arrange the slices of Thai red pork on top of the rice. Drizzle a generous portion of the sauce over the meat. Garnish with sliced cucumber and add hard-boiled eggs.
Nutrition Information
Show Details
Calories
598kcal
(30%)
Carbohydrates
25g
(8%)
Protein
32g
(64%)
Fat
41g
(63%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
5g
Monounsaturated Fat
18g
Cholesterol
122mg
(41%)
Sodium
2984mg
(124%)
Potassium
596mg
(17%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
23IU
(0%)
Vitamin C
3mg
(3%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 25g | 8% |
| Protein | 32g | 64% |
| Fat | 41g | 63% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 122mg | 41% |
| Sodium | 2984mg | 124% |
| Potassium | 596mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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