Khao Moo Daeng

1. 1

   Prepare and marinate the pork

   Cut the pork loin into long strips approximately 1" × 2" wide. Arrange in a single layer in a zip-top bag or shallow dish. Combine all marinade ingredients (soy sauce, Thai seasoning sauce, dark soy sauce, five-spice powder, honey, sesame oil, grated garlic, white pepper, and food coloring), stirring until honey dissolves completely. Pour over pork, ensuring complete coating. Seal and refrigerate for 24-48 hours, flipping the bag halfway through marinating time.

   20m

   Tips:

   • • For Thai variation, crush garlic with coriander roots into a fine paste using mortar and pestle before adding other marinade ingredients
   • • Ensure pork strips have some fat for better moisture retention
   • • The longer marinating time (48 hours) produces more flavorful results
2. 2

   Preheat and prepare

   Preheat oven to 400°F (200°C) with rack positioned in the center; allow at least 30 minutes for proper preheating. Remove pork from refrigeration to reach room temperature (about 30 minutes). During this time, prepare rice and cook it, and prepare garnishes (boil eggs, slice cucumber, cook Chinese sausage if using).

   30m

   Tips:

   • • Room temperature pork cooks more evenly
   • • Save the marinade in the bag - it's essential for the gravy
3. 3

   Roast the pork

   Line a baking sheet with foil or parchment paper and place a wire rack on top. Remove pork from marinade, reserving all marinade for gravy. Shake off excess marinade and arrange pork strips on the rack with space between each piece. If using very lean pork, brush lightly with vegetable oil. Roast for 30-35 minutes until internal temperature reaches 155°F (71°C) for well-done, or 145°F (63°C) for medium doneness.

   35m

   Tips:

   • • Using a wire rack ensures even cooking and caramelization on all sides
   • • Don't discard the marinade - it's the flavor base for the gravy
   • • Use a meat thermometer for precise doneness
4. 4

   Make the gravy

   While pork is roasting, combine stock and reserved marinade in a small pot and bring to a boil. In a mortar and pestle, briefly crush toasted white sesame seeds until mostly whole but aromatic. Add tao jiew to mortar and crush until no chunks remain. Skim any congealed scum from the boiling stock with a fine mesh skimmer. Add crushed sesame, tao jiew, 1 tablespoon palm sugar, and dark soy sauce for rich brown color. Simmer gently for 5 minutes, then taste and adjust seasoning.

   15m

   Tips:

   • • The sesame seeds should be crushed, not ground into powder
   • • Adjust sweetness and saltiness to your preference at this stage
   • • The gravy should have a rich, deep brown color
5. 5

   Thicken the gravy

   Mix cornstarch with equal amount of water to create a slurry. Pour into the simmering gravy while stirring constantly. Bring to a boil, stirring constantly until the gravy thickens to a syrupy, coating consistency. Remove from heat.

   5m

   Tips:

   • • Add the slurry gradually - you can always add more but can't remove it
   • • The gravy should be thick enough to coat the back of a spoon
   • • Keep gravy warm until ready to serve
6. 6

   Rest and slice the pork

   Remove pork from oven and allow to rest for a minimum of 10 minutes before slicing. This resting period allows juices to redistribute throughout the meat. Using a sharp knife, slice the pork thinly against the grain for maximum tenderness.

   10m

   Tips:

   • • Resting is crucial for juicy results - don't skip this step
   • • Slice against the grain for the most tender texture
   • • Room temperature pork with hot gravy and rice is perfectly acceptable
7. 7

   Assemble and serve

   Scoop hot jasmine rice onto individual plates. Arrange sliced red pork over the rice. Generously ladle the sweet-savory sesame gravy over the pork and rice. Garnish with halved boiled eggs, sliced cucumber, and sliced Chinese sausage. Optionally, prepare dipping sauce by combining sweet soy sauce, vinegar, regular soy sauce, black soy sauce, and chopped chilies. Serve immediately.

   5m

   Tips:

   • • The contrast of warm pork and rice with cool cucumber is part of the dish's appeal
   • • Don't be shy with the gravy - it's the soul of this dish
   • • The dipping sauce adds a tangy, spicy element for those who want it

• •Marinating time is crucial - aim for at least 24 hours, preferably 48 hours for maximum flavor development
• •Save all the marinade from the bag - it's the flavorful base for your gravy
• •Roasting on a wire rack ensures even cooking and allows heat circulation around the pork
• •Don't skip the resting period after roasting - it makes the difference between juicy and dry pork
• •Toast sesame seeds before crushing to bring out their nutty aroma
• •Adjust the gravy thickness to your preference - it should generously coat the pork and rice
• •For Thai variation, add crushed coriander roots and cilantro stems to the marinade
• •Use pork shoulder or Boston butt instead of loin if you prefer fattier, more succulent meat
• •The dipping sauce can be made ahead and stored in the refrigerator for weeks
• •For extra authenticity, serve with pickled chilies on the side

• •
  Thai iced tea (cha yen)
• •
  Hot jasmine tea
• •
  Clear soup with winter melon
• •
  Pickled vegetables (pak dong)
• •
  Tom yum soup
• •
  Thai-style cucumber salad with vinegar
• •
  Extra side of crispy pork belly

Khao Moo Daeng (literally 'red pork with rice') is a Thai adaptation of Chinese char siu, brought to Thailand by Chinese immigrants, particularly from the Cantonese region. While char siu originated in China as a beloved barbecued pork dish, Thai cooks adapted it with local ingredients and created the signature sweet-savory gravy studded with sesame seeds that distinguishes the Thai version. The dish became deeply embedded in Thai street food culture, particularly in Bangkok and other urban areas with significant Chinese-Thai populations. What makes Khao Moo Daeng uniquely Thai is not just the char siu pork itself, but the complete presentation: the generous pour of sweet-savory gravy, the addition of Chinese sausage, the accompaniment of crispy pork belly, and the fresh cucumber slices that provide cooling contrast. The red sauce is believed to have originated from Chinese vendors in Thailand who boiled down leftover pork marinade and poured it over the meat to intensify the flavors and accommodate Thai preferences for more pronounced sweet-savory tastes. Today, Khao Moo Daeng is one of Thailand's most popular one-plate meals, found everywhere from humble street carts to dedicated shophouses, typically served quickly and affordably for workers and students. It represents the successful fusion of Chinese culinary techniques with Thai flavor preferences and eating culture.

An authentic Khao Moo Daeng is characterized by several key elements: First, the pork must have the distinctive red color from food coloring - while optional for home cooking, it's traditional and expected in Thailand. The five-spice powder is non-negotiable, providing the characteristic Chinese flavor profile. The gravy is what truly makes this dish Thai rather than simply Chinese char siu - it must be sweet-savory with visible sesame seeds and a syrupy consistency that generously coats the pork and rice. Thai versions often include tao jiew (fermented soybean paste) in the gravy for umami depth. The dish must be served over jasmine rice (never other types) and traditionally includes halved boiled eggs, sliced cucumber for cooling contrast, and often Chinese sausage and crispy pork belly. The pork should be sliced thin and tender, not thick chunks. Many authentic vendors use pork shoulder for more fat and flavor, though loin is acceptable. The marinade must include sesame oil and the gravy must have toasted sesame seeds. For maximum authenticity, some cooks add coriander roots and white pepper to the marinade - the holy trinity of Thai cooking. The dipping sauce with dark soy sauce and vinegar is optional but common. An authentic serving is typically quite generous with the sweet gravy, and the whole plate should be eaten together - rice, pork, gravy, egg, and cucumber in each bite for the full flavor experience. In Thailand, this is considered fast food, served quickly and eaten quickly, usually for lunch, and it should never be expensive - it's a people's dish, accessible to everyone.