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Khao Moo Daeng
Thai Red Pork
A beloved Chinese-Thai staple, Khao Moo Daeng features succulent, tender pork shoulder marinated in a sweet and savory red sauce, then roasted to a beautiful char. It's typically served sliced over steamed rice, accompanied by Chinese sausage, a hard-boiled egg, and a generous drizzle of the rich, sweet gravy.
๐ง ์ฌ๋ฃ
- 600 g Pork shoulder (boneless)(Also known as pork butt. A cut with good fat content is ideal for tenderness and flavor.)
- 3 tbsp Red roast pork seasoning mix(This is a pre-made spice blend crucial for the authentic color and flavor. Available at Asian markets.)
- 2 tbsp Honey(Adds sweetness and helps with caramelization.)
- 2 tbsp Soy sauce(For saltiness and umami.)
- 1 tbsp Shaoxing wine (or dry sherry)(Adds depth of flavor.)
- 1 tsp Sesame oil(For aroma.)
- 2 cloves Garlic(Minced, for aromatics.)
- 2 tbsp Water(To help create the marinade.)
- for drizzling Sweet gravy(Typically a pre-made sauce or a reduction of the pork's cooking juices with sugar and soy sauce. Can be found at Asian markets or made separately.)
- 2 links Chinese sausage (lap cheong)(Optional, but traditional. Steamed or pan-fried until cooked through.)
- 2 Hard-boiled eggs(Peeled. Often halved.)
- for serving Steamed jasmine rice
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the marinade: In a bowl, whisk together the red roast pork seasoning, honey, soy sauce, Shaoxing wine, sesame oil, minced garlic, and 2 tablespoons of water until well combined. The mixture should be a thick, fragrant paste.
โฑ๏ธ 5 minutes - 2
Marinate the pork: Place the pork shoulder in a resealable bag or a non-reactive dish. Pour the marinade over the pork, ensuring it is evenly coated. Massage the marinade into the meat. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.
โฑ๏ธ 4+ hours (marinating) - 3
Preheat the oven: Preheat your oven to 200ยฐC (400ยฐF). Line a baking sheet with parchment paper or foil for easier cleanup.
โฑ๏ธ 10 minutes - 4
Roast the pork: Remove the pork from the marinade, letting any excess drip off. Place the pork on the prepared baking sheet. Roast for 40-50 minutes, or until the internal temperature reaches 71ยฐC (160ยฐF) and the exterior is deeply caramelized and slightly charred. Baste the pork with any accumulated juices halfway through cooking for extra moisture and flavor.
โฑ๏ธ 40-50 minutes - 5
Rest and slice: Once roasted, remove the pork from the oven and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and moist pork. Slice the rested pork thinly against the grain.
โฑ๏ธ 10 minutes - 6
Prepare accompaniments: While the pork rests, steam the jasmine rice. If using Chinese sausage, steam or pan-fry it until cooked through. Halve the hard-boiled eggs.
โฑ๏ธ 10 minutes - 7
Assemble and serve: Spoon a generous portion of steamed jasmine rice into each serving bowl. Arrange several slices of the red roast pork over the rice. Add a piece of Chinese sausage and half a hard-boiled egg to each bowl. Drizzle liberally with sweet gravy just before serving. The pork should have a beautiful reddish-brown hue and a slightly sticky, caramelized exterior.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe key to Khao Moo Daeng is the balance of sweet, savory, and slightly smoky flavors, along with the appealing red color and charred exterior of the pork.
- โEnsure you use a good quality red roast pork seasoning mix from an Asian market for authentic flavor and color.
- โDon't skip the resting step after roasting; it's crucial for tender pork.
- โThe sweet gravy is essential for the dish's signature taste. If you can't find it pre-made, you can make a simple version by simmering some of the pork's cooking juices with a little sugar, soy sauce, and perhaps a cornstarch slurry to thicken.
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- For a different texture, try using pork belly for a richer, fattier Khao Moo Daeng.
- Some variations include adding pickled mustard greens or a side of chili vinegar for a spicy kick.