Khao Moo Dang Recipe (Thai Red Pork)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
3 people
-
Calories
598 kcal
-
Course
Main Course
-
Cuisine
Thai
Khao Moo Dang Recipe (Thai Red Pork)
Description
Khao Moo Dang involves marinating pork loin in a seasoned mixture of crushed garlic and coriander root, Chinese five-spice powder, white pepper, palm sugar, sesame oil, oyster sauce, light soy sauce, tapioca starch, and red food coloring for an overnight flavor infusion. The marinating liquid is reserved for sauce preparation.
Cooking the pork can be done using an air fryer at 160°C for 15 to 20 minutes, flipping halfway, or grilling over charcoal until fully cooked. Letting the pork rest after cooking maintains moisture and tenderness before slicing.
The accompanying red sauce is prepared by combining palm sugar, sesame oil, roasted sesame seeds, dark and light soy sauces, the marinating liquid, and water, with optional tapioca starch for thickening. When served, steamed jasmine rice is molded into a dome, topped with pork slices and drizzled with the red sauce. Cucumber slices and hard-boiled eggs complete the meal, adding freshness and texture contrast.
This dish exemplifies Thai street food with balanced flavors ranging from sweet and savory to aromatic spices, suitable for a satisfying lunch or dinner.
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 soy sauce light
- 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 sesame seed roasted
- 1/2 teaspoon dark soy sauce
- 1 tablespoon soy sauce light
- 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
- Marinate the pork overnight for best flavor and tenderness.
- Keep the marinating liquid to make the red sauce.
- Allow the cooked pork to rest before slicing to retain juices.
- Serve the pork over dome-shaped steamed jasmine rice with cucumber slices and hard-boiled eggs.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
