Khao Moo Daeng (Roasted Pork with Red Sauce)

Khao Moo Daeng ข้าวหมูแดง is a dish that originally comes from China. You can buy it as street food in Hong Kong and of course also in Thailand. It is one of the most common daily dishes. Khao Moo Daeng consists of a plate of rice covered with red roasted pork, a few slices of Chinese sausage and the typical sweet red sauce. The dish is somewhat similar to Babi Pangang, but the taste is different.

The literal translation of the name is “rice with red pork”, which refers to the characteristic red color of the meat. This color is usually achieved by marinating and cooking the meat in a mixture of soy sauce, oyster sauce, garlic, and other spices, which gives it a rich, complex flavor. Khao Moo Daeng is an excellent example of the diversity and richness of Thai cuisine, bringing together the influence of Chinese cooking techniques and local flavors and ingredients.

Khao Moo Daeng meat is roasted or fried until crispy and served with sliced ​​cucumber, shallots and a sliced ​​hard-boiled duck egg. Besides the sweet sauce, you can also opt for soy sauce, chili vinegar and nam phrik phao. For the tastiest Khoa Moo Daeng, go to Chinatown or near Hua Lampong train station. Another tip is Thanee Khao Moo Daeng – Roasted & Bbq Pork Rice on Phaholyothin road near the BTS Ari station. A simple and tasty dish.

Origin and history

Although Khao Moo Daeng is an integral part of Thai cuisine, its roots lie in Chinese culinary traditions. The dish was influenced by Chinese immigrants who settled in Thailand over the centuries. These immigrants brought with them their cooking skills and recipes, which gradually blended with the local cuisine. The method of roasting and marinating meat with a sweet and salty sauce is typical of Cantonese cuisine, but the Thai version applies local ingredients and flavors such as Thai chili paste and fresh herbs.

Particularities

Khao Moo Daeng is usually served with steamed jasmine rice, a sweet-and-sour sauce (often tamarind-based), and often with additional ingredients such as hard-boiled eggs, cucumbers, and cilantro. A unique feature of the dish is the red sauce that is poured over the meat and rice. This sauce is a mixture of the cooking liquid from the meat, thickened with cornstarch or another thickening agent, and enriched with additional spices and sometimes a touch of spirits.

Flavor profiles

The flavor profile of Khao Moo Daeng is a balanced combination of sweet, salty, sour and umami. The sweetness comes from the sugar in the marinade and sauce, while the saltiness comes from soy sauce and oyster sauce. The acidity is usually provided by the side dishes, such as the sweet and sour sauce or pickled vegetables, and umami comes from the rich, deep flavors of the roasted meat and oyster sauce. This dish reflects the typical Thai preference for complex flavor combinations and the importance of balance between different taste sensations.

Make it yourself

For a delicious Khao Moo Daeng for four people you need the following ingredients.

List of ingredients

For the roasted pork:

• 800 grams pork loin or pork neck
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 2 tablespoons honey or sugar
• 2 cloves garlic, minced
• 1 teaspoon white pepper
• A pinch of salt
• Red food coloring (optional, for the authentic red color)

For the sauce:

• 2 tablespoons of sugar
• 4 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 200 ml chicken stock or water
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water

For the garnish and side dishes:

• Steamed jasmine rice (about 200 grams uncooked)
• 4 hard-boiled eggs, halved
• Cucumber slices
• Fresh coriander
• Pickled vegetables (optional)

Preparation method

Pork:

1. Marinate the meat: In a bowl, combine the light soy sauce, dark soy sauce, oyster sauce, hoisin sauce, honey or sugar, garlic, white pepper, salt, and a few drops of red food coloring (if using). Add the pork, making sure it is well coated with the marinade. Let the meat marinate in the refrigerator for at least 2 hours, but preferably overnight for a more intense flavor.
2. Roast the meat: Preheat the oven to 180°C. Place the marinated pork on a baking sheet lined with parchment paper and roast for about 25 to 30 minutes, or until the meat is cooked through. Baste the meat halfway through the cooking time with the remaining marinade for extra flavor and shine.
3. Cut the meat: After roasting, let the meat rest for about 10 minutes. Then cut it into thin slices.

Sauce:

1. Make the sauce: In a small saucepan, combine the sugar, light soy sauce, oyster sauce, and chicken stock or water. Bring the mixture to the boil and let it simmer for a few minutes.
2. Thicken the sauce: Add the dissolved cornstarch to the sauce and stir until the sauce thickens. Remove the sauce from the heat.

To serve:

1. Prepare the rice: Serve the roasted pork slices over a bed of steamed jasmine rice.
2. Add garnishes: Place the halved hard-boiled eggs, cucumber slices, and fresh cilantro on the plate. Pour the warm sauce over the meat and rice.
3. Serve with pickled vegetables: If you use pickled vegetables, serve them on the side.

Enjoy your delicious Khao Moo Daeng!