What is Khao Moo Dang in English?

Khao Moo Dang in English is translated as "roasted pork with rice." Khao or Kao is rice, Moo is pork, and Dang is red. It is a popular Thai dish consisting of slices of tender, juicy roasted pork served over steamed rice.

Can I make a vegetarian version of Khao Moo Dang?

While I haven't personally tried it, here's what I suggest. Instead of using pork, you can roast tofu and your favorite vegetables in the Moo Dang marinade. Then, prepare a delicious gravy sauce as per the steps in the recipe card. Pour the sauce over the roasted tofu and veggies. It can not be called "Moo" (pork) anymore, but you can call it "Pak Dang"(Red vegetables). Give it a try, and let me know how it turns out!

Kao Moo Dang (Chinese BBQ Red Pork)

Name: Kao Moo Dang Dish (Chinese BBQ Red Pork)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: PT-490356H47S
Yield: 6
Cuisine: Thai
Ingredients: 2 pounds pork shoulder or pork butt (Boston butt). Slice into thick and long pieces about 6-7 inches by 2 1/2 inches wide.; 1 tablespoon garlic, finely minced.; 3 tablespoons cilantro stems. finely minced.; 2 tablespoons brown sugar. Palm or brown sugar can be used.; 1 tablespoon 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 tablespoons hoisin sauce. Hoisin adds a deep umami sweetness to the pork meat.; 1 tablespoon dark soy sauce. Just a touch of dark soy sauce will add a smoky caramelized taste to the pork; 1 1/2 tablespoons light soy sauce. Use Thai light (thin) soy sauce to add salt to balance out all the sweetness of the sauce.; 2 tablespoons oyster sauce.; 1 teaspoon sesame oil.; 1 1/2 teaspoon white pepper.; 1 1/2 teaspoon rice wine vinegar.; 1-2 drops red food coloring (optional).; 2 tablespoons sesame seeds, crushed but not pasty; Leftover sauce from Khao Moo Dang marinade; 2 cups stock; 1 1/2 tablespoons soy sauce; 1 teaspoon dark soy sauce; 2 tablespoons sugar. Palm or brown sugar; 1/3 cup water.; 3 tablespoons tapioca starch or flour.; 2-5 Red peppers like Thai chilis for added heat. Use as many as needed; 2 tablespoons vinegar; 2 tablespoons soy sauce; 1 1/2 tablespoon sugar; A sprinkle of sesame seeds to add on top.

Description

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.

Ingredients

Scale

The marinade

2 pounds pork shoulder or pork butt (Boston butt). Slice into thick and long pieces about 6-7 inches by 2 1/2 inches wide.
1 tablespoon garlic, finely minced.
3 tablespoons cilantro stems. finely minced.
2 tablespoons brown sugar. Palm or brown sugar can be used.
1 tablespoon 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 tablespoons hoisin sauce. Hoisin adds a deep umami sweetness to the pork meat.
1 tablespoon dark soy sauce. Just a touch of dark soy sauce will add a smoky caramelized taste to the pork
1 1/2 tablespoons light soy sauce. Use Thai light (thin) soy sauce to add salt to balance out all the sweetness of the sauce.
2 tablespoons oyster sauce.
1 teaspoon sesame oil.
1 1/2 teaspoon white pepper.
1 1/2 teaspoon rice wine vinegar.
1-2 drops red food coloring (optional).

The gravy sauce

2 tablespoons sesame seeds, crushed but not pasty
Leftover sauce from Khao Moo Dang marinade
2 cups stock
1 1/2 tablespoons soy sauce
1 teaspoon dark soy sauce
2 tablespoons sugar. Palm or brown sugar
1/3 cup water.
3 tablespoons tapioca starch or flour.

For the chili sauce

2-5 Red peppers like Thai chilis for added heat. Use as many as needed
2 tablespoons vinegar
2 tablespoons soy sauce
1 1/2 tablespoon sugar
A sprinkle of sesame seeds to add on top.

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Instructions

Instructions for the marinade

Combine all the ingredients (Minus the pork together in a large bowl to make a marinade sauce for the pork.
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.
Bake the pork at 375 degrees for 1 hour, turning the pieces every 20 minutes to ensure all sides are cooked.
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.

The gravy red sauce

Crush the sesame seeds into small pieces, but do not turn them into a paste. Set aside
In a small bowl, Combine water and tapioca starch and whisk well until the flour dissolves. Set aside.
On the stovetop at medium heat, add the leftover marinating sauce and the remaining ingredients in a small saucepan. Stir well using a whisk.
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.
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.
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!

Adjust with more soy sauce or sugar until balanced.

Instructions for the Chili Sauce:

Chop the red peppers into small pieces and combine everything together in a small bowl. That's it! Serve alongside a plate of your Kao Moo Dang. Enjoy!

Notes

Marinate the pork for at least 2 to 48 hours, if possible, for extra flavor and tenderness.
Use a meat thermometer to make sure the pork is cooked thoroughly.

Prep Time: 20
Cook Time: 1 hour 15 minutes
Category: Street food
Method: Stovetop
Cuisine: Thai