Thai•comfort

Khao Moo Dang (Thai Red Pork)

This khao moo dang recipe with Thai red pork and glossy sauce served over jasmine rice tastes just like the classic version you’ll find in Thailand.

Ingredients

Quantities are shown as originally provided.

3 cloves of garlic (peeled)
2 coriander root
1 1/2 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
a few drops of red food coloring
1 lb pork (see notes)
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
1/2 cup + 2 tablespoons red sauce (see notes)
1/2 cup + 2 tablespoons water
1 teaspoon tapioca starch (optional, for thickening the sauce, mixed with water)

1
Crush garlic and coriander root using a mortar and pestle until fine.
2
In a large mixing bowl, combine the garlic-coriander paste, Chinese five spice powder, white pepper, palm sugar, sesame oil, oyster sauce, light soy sauce, and tapioca starch. Add red food coloring and mix well.
3
Slice the pork into long strips and coat each piece evenly with the marinade. Cover and refrigerate overnight. Don’t discard the marinade—it becomes the base of the sauce!
4
Air fryer: Place pork in a single layer. Cook at 160°C (320°F) for 10 minutes per side.
5
Grill: Grill over charcoal or on a grill pan until fully cooked, flipping occasionally.
6
In a saucepan, combine the leftover marinade with palm sugar, sesame oil, sesame seeds, dark soy sauce, and light soy sauce. Heat over medium. Once bubbling, add water. For a thicker sauce, stir in a little tapioca starch mixed with water.
7
Let the pork rest for a few minutes after cooking. Then, slice thinly against the grain.
8
Scoop steamed jasmine rice onto a plate. Top with sliced red pork, drizzle with sauce, and garnish with sliced cucumber and hard-boiled egg.