Name: Khao Moo Dang Recipe (Thai Red Pork)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 cloves of garlic (peeled); 2 coriander root; 1 1/2 tablespoon Chinese five spice powder; 1 teaspoon white pepper; 4 tablespoons palm sugar; 1/2 tablespoon sesame oil; 2 tablespoons oyster sauce; 2 tablespoons light soy sauce; 1/2 tablespoon tapioca starch; a few drops of red food coloring; 1 lb pork (see notes); 1 tablespoon palm sugar; 1/2 tablespoon sesame oil; 1/2 tablespoon roasted sesame seeds; 1/2 teaspoon dark soy sauce; 1 tablespoon light soy sauce; 1/2 cup + 2 tablespoons red sauce (see notes); 1/2 cup + 2 tablespoons water; 1 teaspoon tapioca starch (optional, for thickening the sauce, mixed with water)

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This khao moo dang recipe is my take on Thai red pork with rice, and it tastes just like the kind you’d get in Thailand. The deliciously tender BBQ pork, glossy red sauce, and fluffy jasmine rice make it a family dinner you’ll crave on repeat!

Khao moo dang served over jasmine rice with hard-boiled egg and bok choy, served with sweet red sauce.

Khao moo dang is a Thai street food dish meaning “red pork with rice.” It combines sliced barbecue pork with jasmine rice and a sweet-savory red sauce, sliced cucumber, and a boiled egg.

A closer look

You probably know red pork from Chinese char siu, but in Thailand, we call it moo dang. We use it as a protein for all kinds of dishes like ba mee moo dang and this rice dish.

Juicy slices of Thai red pork with a caramelized glaze.

What makes this Thai pork in red sauce so special is the flavor and how it’s served.

The pork is marinated until tender, roasted, then sliced and served over jasmine rice with fresh cucumber, a hard-boiled egg, and a glossy red sauce poured generously over the top.

My version mixes Thai seasonings with a few Chinese ingredients. It’s honestly one of my personal favorite pork dishes, along with moo yang and khao kha moo!

Khao moo dang on rice with bok choy, hard-boiled egg, and red sauce in wooden serving tray.

The ingredients might look like a lot at first glance, but I promise the steps are simple, and it’s the kind of recipe that’s worth every bit of effort because it’s so yummy!

Ingredient notes and substitutes

Below you’ll find helpful ingredient tips and step-by-step image instructions. You can also scroll down to the recipe card if you’re ready to start cooking!

For the marinade

Ingredients for pork marinade labeled: tapioca starch, oyster sauce, palm sugar, dark soy sauce, red food coloring, pork loin, sesame oil, pepper, Chinese five spice powder, coriander root, and garlic.

Pork (1 lb) – Pork shoulder or Boston butt works best for juicy, tender slices. Slice lengthwise with some fat on each piece to absorb the marinade and stay moist. Pork loin or chops are leaner options.
Palm sugar (4 tbsp) – Brings a deep, caramel-like sweetness that balances the savory flavors. Avoid using brown and white sugar.
Light soy sauce (2 tbsp) – A staple in Thai cuisine; adds savory depth and saltiness to the marinade. This is my go-to.
Oyster sauce (2 tbsp) – Adds a rich umami flavor and slight sweetness to round out the marinade. Get it on Amazon.
Chinese five spice powder (1 1/2 tbsp) – A fragrant blend of spices like cinnamon, cloves, and star anise that gives the pork its signature warm flavor. You can find this at Asian grocery stores or markets.
Sesame oil (1/2 tbsp)
Red food coloring (a few drops) – Optional, a small amount gives the pork that classic red color.
Tapioca starch (1/2 tbsp) – Thickens the sauce into that glossy finish you want for drizzling.
White pepper (1 tsp)
Coriander root (2)
Garlic (3 cloves)

Moo dang sauce

Ingedients for red sauce labeled: water, red sauce, palm sugar, light soy sauce, sesame oil, sesame seeds, dark soy sauce, and tapioca starch.

Red sauce (1/2 cup + 2 tbsp) – This is the leftover marinade from the pork.
Roasted sesame seeds (1/2 tbsp)
Light soy sauce (1 tbsp)
Dark soy sauce (1/2 tsp)
Palm sugar (1 tbsp)
Sesame oil (1/2 tbsp)
Water (1/2 cup + 2 tbsp)
Tapioca starch (optional, 1 tsp) – Mix with a bit of water and stir in if you want a thicker finish for the sauce.

How to make kao moo dang

Step 1: Pound the garlic and coriander root together using a mortar and pestle until finely crushed.

Mortar with freshly pounded garlic, coriander root, and peppercorns for Thai cooking.

Step 2: In a large mixing bowl, combine the garlic-coriander mixture with Chinese five spice powder, white pepper, palm sugar, sesame oil, oyster sauce, light soy sauce, and tapioca starch. Add a few drops of red food coloring and mix everything well.

Step 3: Add the pork to the marinade and make sure each piece is fully coated. Cover and let it marinate in the refrigerator overnight. Don’t discard the leftover marinade—you’ll need it to make the red sauce!

Step 4 (Air-Fryer Method): Place the pork in a single layer in your air fryer basket. Cook at 160°C (320°F) for 10 minutes, flip, and cook for another 10 minutes. Let the pork rest for a few minutes before slicing so it’ll stay juicy and tender.

Step 4.1 (Grill Method): Grill the marinated pork over charcoal or in a grill pan, turning occasionally until it’s fully cooked and lightly charred.

Step 5: To make the red sauce, pour the leftover marinade into a pot or wok. Add palm sugar, sesame oil, sesame seeds, dark soy sauce, and light soy sauce. Stir well to combine.

Top-down view of large glass bowl with red sauce and sesame seeds.

Step 6: Heat the sauce over medium heat until it starts to bubble. You can add a bit of water to thin it slightly. Or if you prefer a thicker consistency, stir in a mix of tapioca starch and water, a little at a time, until you reach your desired texture.

Step 7: Once the pork has rested, slice it thinly against the grain for the best texture.

Step 8: To serve, place warm jasmine rice on a plate and layer with sliced Thai roast pork. Spoon the sauce generously over the top and add sliced cucumber and hard-boiled egg on the side for a classic presentation.

Storage tips

Refrigerate: Store leftover khao moo daeng in an airtight container in the fridge for up to 4 days. Keep the red sauce separate if possible.
Freeze: You can freeze the cooked pork slices (without the rice or sauce) for up to 2 months.
Reheat: Reheat the pork gently in a pan over medium heat or in the microwave. Warm the red sauce separately and drizzle it over the pork and rice right before serving.

More Thai BBQ pork recipes you’ll love

This kao moo dang recipe will definitely become one of your favorites! Don’t forget to leave a comment and/or rating and follow me on Facebook, Instagram, and Pinterest!

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