Kao Moo Dang Dish (Chinese BBQ Red Pork)
Want to bring the street food of Thailand to your kitchen? Then you must Indulge in the delightful Khao Moo Dang - a mouthwatering Chinese BBQ pork with rice. This famous dish guarantees a delectable feast that will whisk you away to the vibrant streets of Thailand, where food stalls on every corner serve up this heavenly delight.
- Prep time
- 20 min
- Cook time
- 1 hr 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 lb pork shoulder or pork butt (Boston butt). Slice into thick and long pieces about 6-7 inches by 2 1/2 inches wide.
- 1 tbsp garlic, finely minced.
- 3 tbsp cilantro stems. finely minced.
- 2 tbsp brown sugar. Palm or brown sugar can be used.
- 1 tbsp Chinese five-spice powder. Use my homemade easy 5 ingredients five spice powder for this recipe.
- 1 cube red fermented tofu + 1/2 tbsp red liquid. This is where the dish gets its naturally red color from. 1 cube = 1 tablespoon
- 3 tbsp hoisin sauce. Hoisin adds a deep umami sweetness to the pork meat.
- 1 tbsp dark soy sauce. Just a touch of dark soy sauce will add a smoky caramelized taste to the pork
- 1+1/2 tbsp light soy sauce. Use Thai light (thin) soy sauce to add salt to balance out all the sweetness of the sauce.
- 2 tbsp oyster sauce.
- 1 tsp sesame oil.
- 1+1/2 tsp white pepper.
- 1+1/2 tsp rice wine vinegar.
- 1-2 drops red food coloring (optional).
- 2 tbsp sesame seeds, crushed but not pasty
- Leftover sauce from Khao Moo Dang marinade
- 2 cup stock
- 1+1/2 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tbsp sugar. Palm or brown sugar
- 1/3 cup water.
- 3 tbsp tapioca starch or flour.
- 2-5 Red peppers like Thai chilis for added heat. Use as many as needed
- 2 tbsp vinegar
- 2 tbsp soy sauce
- 1+1/2 tbsp sugar
- A sprinkle of sesame seeds to add on top.
Instructions
- 1
Combine all the ingredients (Minus the pork together in a large bowl to make a marinade sauce for the pork.
- 2
Add the pork to the zip lock bag and pour the sauce into the bag with the meat. Gently massage the sauce and the pork together, making sure all the pieces are well coated with the red sauce. Refrigerate up to 48 hours. 2 Hours minimum.
- 3
Bake the pork at 375 degrees for 1 hour, turning the pieces every 20 minutes to ensure all sides are cooked.
- 4
Rest the pork for 10-15 minutes. Thinly slice against the grain and portion the pieces out for individual servings on a plate. This recipe serves 6.
- 5
Crush the sesame seeds into small pieces, but do not turn them into a paste. Set aside
- 6
In a small bowl, Combine water and tapioca starch and whisk well until the flour dissolves. Set aside.
- 7
On the stovetop at medium heat, add the leftover marinating sauce and the remaining ingredients in a small saucepan. Stir well using a whisk.
- 8
Simmer until hot, then add the tapioca slurry. Whisk it one more up to stir up the flour that's sunk to the bottom. Pour into the red sauce and stir well.
- 9
Add the crushed sesame seeds and whisk again. Take a small taste test and adjust with more soy sauce or sugar until you have a thick and delicious sauce.
- 10
Plate the dish with jasmine rice as the base, topped with thin slices of the juicy BBQ pork. Pour the red gravy sauce over the meat and rice. Enjoy!