Red Pork with Rice | Khao Moo Dang | ข้าวหมูแดง
Khao Moo Dang is a popular Thai street food that's extremely flavorful and comforting at the same time.
Servings: 8
Calories: 288kcal
Ingredients
Rice and Red Pork
- 4 cups cooked jasmine rice
- 1 pound pork tenderloin
- 6 cloves garlic
- 2 cilantro roots (or cilantro stems)
- 1 teaspoon ground white pepper
- 3 Tablespoons thin soy sauce
- 2 Tablespoons oyster sauce
- 1 Tablespoon five spice powder
- 3 Tablespoons palm sugar
- 1 Tablespoon sesame oil
- ½ teaspoon red food coloring
Red Sauce
- 2 Tablespoons fermented soybean sauce
- 2 Tablespoons roasted sesame seeds
- 2 Tablespoons thin soy sauce
- 1 Tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic
- 1 teaspoon five spice powder
- 4 Tablespoons palm sugar
- 1 teaspoon white pepper powder
- ½ teaspoon red food coloring
- 1 cup chicken broth
- 2 Tablespoons cornstarch
Chili Vinegar Sauce
- 1 Tablespoon dark soy sauce
- 2 Tablespoons thin soy sauce
- 2 teaspoons white vinegar
- 1 Tablespoon sugar
- 2 Tablespoons water
- 1 fresno pepper or other mild pepper
Accompaniments
- Crispy pork sliced
- Chinese sausage cooked and sliced
- 2 cucumbers peeled and sliced
- 4 sprigs green onion
- 4 eggs boiled
Instructions
- Make the Red Pork: Follow the instructions on this Moo Dang recipe to make the Red Pork. You'll make the marinade, marinate the pork for 24-48 hours, and then bake it for 30 minutes. While it is baking, you can prepare the other components of this dish.
- Make the Red Sauce: Combine all of the sauce ingredients (except sesame seeds and cornstarch) in a blender, and blend until smooth. Pour into a pan and heat over medium heat. Add in the sesame seeds. Mix cornstarch with 2 T water and add to the sauce, stirring until the sauce is slightly thick. Take off the heat.
- Make the Chili Vinegar Sauce: Cut the chili pepper into thin slices. Mix all of the ingredients together, and allow to sit at room temperature for the flavors to meld.
- Prepare the Accompaniments: Make the Moo Grob, if using, and slice into bite-sized pieces. Cook the Chinese sausage by placing it in a skillet with a thin layer of water over medium heat. Allow the water to evaporate and the sausage to brown, then slice into thin slices. Prepare your boiled eggs by cooking in a pot of boiling water for 7 minutes. Allow to cool, then peel and cut in half.
- Plate and Serve: Scoop cooked jasmine rice onto your plate in a rectangular shape. Slice the Red Pork and arrange on top of the rice. Spoon some sauce on top of the pork, and keep additional sauce in a bowl to the side. Arrange the sliced cucumbers, sliced Chinese sausage, Moo Grob, and green onions on the side of the plate. Serve and enjoy!
Nutrition
Calories: 288kcal | Carbohydrates: 41g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 37mg | Sodium: 1513mg | Potassium: 350mg | Fiber: 1g | Sugar: 10g | Vitamin A: 59IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg
