Main Course
Khao Moo Dang: Thai Red BBQ Pork over Rice
Original name: Khao Moo Dang (Thai Red Pork with Rice)
About this dish
Khao moo dang is a beloved Thai street food of tender red-glazed pork served over fragrant rice, often with a wedge of cucumber and a little sweet chili sauce. This home-kitchen version uses a flavorful marinade and oven-roasting for that classic char-siu-like appeal.
It’s a comforting, salty-sweet dish that’s easier to make than you think.
Ingredients
UK and US measurements are both included for every recipe.
pork shoulder
protein1 kg
Imperial measurement: 2.2 lbs
coconut sugar
other3 tablespoons
soy sauce
seasoning3 tablespoons
fish sauce
seasoning2 tablespoons
oyster sauce
seasoning2 tablespoons
Chinese five-spice powder
spice1 teaspoon
garlic cloves, minced
herb4 cloves (about 1½ tablespoons)
red food coloring (optional)
other¼ teaspoon
jasmine rice
grain3 cups (uncooked, about 540 g)
Imperial measurement: 1½ cups (uncooked, about 10.6 oz)
cucumber, sliced
vegetable1 medium
green onions, chopped
herb2, sliced
sweet chili sauce
seasoning½ cup
Method
Slice the pork
5 minutesCut the pork shoulder into large slabs, about 2 inches thick, so they roast evenly.
Make the marinade
5 minutesIn a medium bowl, combine coconut sugar, soy sauce, fish sauce, oyster sauce, five-spice powder, garlic, and red food coloring (if using). Stir until the sugar dissolves.
Marinate the pork
2 hoursPlace the pork slabs in a large zip-top bag or shallow dish. Pour the marinade over them, turning to coat. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
Preheat the oven
5 minutesPreheat your oven to 180°C (350°F). Line a roasting pan with foil and place a wire rack on top.
Roast the pork
25 minutesPlace the pork slabs on the wire rack, reserving the marinade. Roast for 25 minutes.
Baste and roast again
20 minutesBrush the pork with the reserved marinade. Continue roasting for another 20 minutes, until the internal temperature reaches 63°C (145°F) for medium, or 70°C (160°F) for well done.
Rest the pork
10 minutesRemove the pork from the oven and let it rest for 10 minutes before slicing.
Cook the rice
15 minutesWhile the pork roasts, cook the jasmine rice according to package instructions.
Slice and serve
10 minutesSlice the pork thinly across the grain. Serve over steamed rice with fresh cucumber slices and a drizzle of sweet chili sauce. Garnish with chopped green onions.
Equipment
- Roasting pan
- Wire rack
- Mixing bowl
- Whisk or fork
- Basting brush
- Meat thermometer
- Cutting board
- Chef's knife
Nutrition facts
Tips
- For a deeper red hue without artificial coloring, stir in 1 teaspoon of paprika or achiote powder along with the marinade.
- The marinade also works beautifully on chicken thighs or tofu if you fancy a change.
- If you have time, let the pork marinate overnight, the caramelized notes from the coconut sugar truly penetrate the meat.
- Serve with a soft-boiled egg and pickled chilies to turn this into a khao moo dang 'set'.
Serving suggestions
- Serve this khao moo dang over steamed jasmine rice with fresh cucumber, sliced green onions, and a side of sweet chili sauce.
- For.
- For a hearty twist, add a fried egg and a small bowl of tom yum soup on the side.
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Recipe by
Niran Kittipong
Specialises in Thai cuisineNiran is the eldest Saelim sibling and the reasonable one. He makes a mean green curry and mediates family arguments.
Describe yourself in three words: Peacemaker, dad-joke enthusiast, steady hands.