Red Pork | Moo Dang | หมูแดง

Red pork is Thailand's version of the famous Chinese Char Siu. It combines the best of both cuisines into an absolutely delicious rendition of roast BBQ pork.

In Thailand, Red Pork is known as Moo Dang. Moo is the Thai word for pork and Dang is the Thai word for red. Moo Dang is made by marinating pork in a sweet and savory marinade that contains traditional Thai ingredients as well as a dash of Chinese five spice powder. Once it's had ample time to soak up these delicious flavors, the pork is roasted until the outside is crisp and the inside is still tender and juicy.

Moo Dang can be eaten on its own, or used in other Thai dishes. The most famous dish featuring this pork is Khao Moo Dang, a plate of jasmine rice topped with red pork and served with a sweet and savory sauce. Moo Dang is also used as a topping for noodle soups as well as dry noodle dishes like Bamee Hang.

Ingredients

• Pork: In Thailand, leaner cuts of pork such as pork tenderloin are typically used to make Moo Dang. However, pork shoulder and other fattier cuts of pork also work. Whichever cut you use, be sure to slice it into long sections that are roughly 3 inches wide by 1-2 inches tall.
• Garlic: Garlic, cilantro roots, and white pepper form the base of the marinade. The garlic cloves will be peeled and then pounded with a mortar and pestle.
• Cilantro roots: The cilantro roots should be cleaned, then pounded with the garlic to form a paste. If you're not able to find cilantro roots, cilantro stems can be substituted, or they can be left out altogether.
• Ground white pepper: White pepper, known as prik Thai, adds a subtle spice to the marinade. If you have white peppercorns, feel free to use those instead and pound them with the garlic and cilantro roots into a paste.
• Thin soy sauce: Soy sauce is used to add saltiness to the marinade. Be sure to use a Thai brand to achieve the correct flavor profile. For more information, see this article about Thai thin soy sauces.
• Oyster sauce: Oyster sauce adds a rich, slightly sweet saltiness to the marinade.
• Five spice powder: This seasoning blend made of anise, cinnamon, star anise, cloves and ginger adds a characteristic Chinese flavor to the marinade.
• Palm sugar: While honey is typically used in the Chinese version of char siu, palm sugar or a mix of the two is more commonly used in Moo Dang.
• Sesame oil: Any good quality sesame oil will work.
• Red food coloring: Traditional Chinese char siu gets its red color from fermented red bean curds. The Thai version of Moo Dang replicates this color by adding a bit of red food coloring.

Instructions

Although there are quite a few ingredients in the marinade, making Moo Dang is actually quite easy. Simply combine the marinade ingredients, allow the pork to marinate for 24-48 hours, then bake. The marinade does all of the work, and before you know it, you'll be enjoying tender, flavorful slices of Thai Red Pork.

Step 1: Pound the garlic and cilantro roots together in a mortar and pestle until they form a smooth paste.

Step 2: Scoop the paste out and add the other marinade ingredients to it. Stir until it is mixed well.

Step 3: Pour the marinade over the pork. Let the pork marinate for 24-48 hours in the refrigerator.

Step 4: Place the pork on the rack of a baking tray. Bake at 400 degrees for 30 minutes. Let rest for 10 minutes, then slice and enjoy!

Storage

Moo Dang can be stored in the refrigerator for up a week. Once it has been sliced, the pork tends to turn gray. Therefore, it's best to store it as a whole section of pork and slice it only when you're ready to serve it.

FAQ