Roasted Red Pork and Crispy Pork over Rice in Red Sauce 🇹🇭

 

Sa Wad Dee Ka 🙏 Hive community ^^

A couple of months ago I did show you guys how to make Char Siu or Moo Dang so today I'll lift up to the another step by making Roasted Red Pork and Crispy Pork over Rice in Red Sauce. This dish get influence from Chinese cuisine but is now one of the most popular Thai favorite dish. 😀

🇹🇭 Khao Moo Daeng is a classic Thai dish that so extremely popular throughout Thailand. It is easy found at the street vender, food court, chophouse or Michelin restaurant which is a perfect for a quick one plate dish for lunch or dinner.
 

 

There are many things combine together for Khao Moo Daeng.

It's a plate of rice topped with slice roasted red pork, slice crispy pork , soft boiled egg and everything topped off with red sauce and put the slice of cucumber beside and served with clear soup and dark soy sauce with chili as a dipping sauce.
 

 

The main ingredients are the roasted red pork (the Thai version of Char Siu) was juicy and tender with aromatic smell from various herb and five spices powder combine with fragrance red fermented bean curd which marinades for a couple of hours.
 

 

Crunchy crispy pork is a popular side dish for Khao Moo Daeng. The crispy pork has been boiled to soften first then roasted it by using the Air Flyer because I can't stand the oil splatter and avoid deep fried too. 😅
 

 

It's perfectly crispy skin outside and soft tender inside

 

Another main ingredients is the delicious fermented bean curd red sauce with made by mix the leftover marinade, various spices, sesame seeds, ground roasted peanuts and broth of the boiled pork bones which we can used the left over broth and served it together as a refreshing clear soup.
 

 

Let's see the ingredients :

For Roasted Red Pork

• 300 Gram Pork Shoulder
• 3 Tablespoon of Red Fermented Bean Curd
• 1/4 Cinnamon Stick
• 1 Star Anise
• 1 Tablespoon Dark Soy Sauce
• 1 Oyster Sauce
• 1 Tablespoon Five Star Powder
• 2 Teaspoon Palm Sugar
• 1 Teaspoon Garlic
• 1/2 Teaspoon Black Pepper
• 1/2 Teaspoon Coriander Seed
• 1/2 Teaspoon Sesame Sees
   

 

For Crispy Pork

• 400 Gram Pork Belly
• 1 Teaspoon Salt
• 1 Star Anise
• 1 Teaspoon Black Pepper
• 1 Teaspoon Sea Salt (For seasoning the skin before roasted)
• 1 Tablespoon 5% distilled vinegar (for cracking up the skin)
   

 

For Pork Bone Broth.

• 1 Piece Pork Bone
• 1 Garlic
• 1 Teaspoon Black Pepper
• 1 Piece Carrot
• 1 Piece Thai Radish
• 1 Tablespoon Light Soy Sauce
   

For Red Sauce

• 1 Tablespoon Five Star Powder
• 1 Tablespoon Light Soy Sauce
• 1 Tablespoon Dark Soy Sauce
• 3 Tablespoon Ground Roasted Peanuts
• 1 Tablespoon Sesame Seed
• 1 Chop Garlic
• 3 Tablespoon of Red Fermented Bean Curd
• 2 Tablespoon Tropicana Flour
• 1 Cup Pork Bone Broth

 

*** Normally the taste of the red sauce will be slightly sweet so you can add 1-3 Tablespoon of sugar if you want.😀

---

Additional Ingredients

• 2 Cucumber
• 1 Spring Onion
• 1 Egg
• 2 Cup Jasmin Rice
   

 

Cooking Time

Let's Start with Crispy Pork

• Drop the pork belly into boiled water and add all seasoning then boiled it for 10 minutes then move the pork belly out and dry it for 10 minutes. After that pinch all over the skin by folk and rest another 10 minutes more then pour the vinegar and soak the skin for another 10 minutes more.
   

 

• After rest then rub the skin by sea salt and put it into the Air Fryer for 200 Degree Celsius for 20 minutes.
• Then let's it cool down first then slice it and set aside.
   

 

Roasted Time

• Put all spice into the stone mortar and pounding them then put it to the pork and all sauce, five spices powder, fermented bean curd and mixed them together. Marinade for 1 hours and roasted it at 180 Degree Celsius for 10 minutes each side.
   

 

• Let's slice the roasted pork then set aside and safe the leftover marinade.
   

 

Let's make the Pork Bone Broth

• Heat the water into boiled and drop the pork pone, garlic and black pepper and pour the soy sauce and boiled it for 10 minutes then drop the veggie untiled cooked.
   

 

• Pour the leftover marinade into the pot and drop all the sauce, five spices powder, garlic and pork broth and a bowl of mixing water with tropicana flour then whisk them together.
   

 

• Drop ground roasted peanut and sesame seed and set aside.
   

 

Easy Boiled Egg.

• Drop the egg into boiled egg for 6 minutes and rinse it by running water and peel it and set aside.
   

 

Here the Khoa Moo Daeng. It’s the nearly similar recipe as the Thai street vendor make and I did adapted it for easy homemade cooked and presented as a Michelin restaurant. 😆

 

This dish is incredible delicious.

 

The gravy sauce was slightly sticky and you can't having Khao Moo Daeng without this aroma red sauce especially eat it with fluffy jasmine rice.

 

I wish above all things that you guys enjoyed my recipe and get inspired to cook it. ❤️

 

Hope you guys have a great day ahead. 😀🙏🌟