Khao moo dang recipe, a twist on Chinese red pork, makes a delicious fusion dish of Thai and Chinese cuisine. With just a few simple ingredients, you can recreate this beloved street food classic in your own kitchen.

What is khao moo dang

Thai roasted pork with rice is one of my all-time favorite dishes ever.

It comes with tender slices of pork bathing in a savory, slightly sweet, and umami-rich sauce that you won’t get enough of. The meat is often served over a bed of steamed rice with healthy cucumber slices.

When I spot it on the menu at a Thai restaurant, I never have to think twice.

The marinade, a delicious mix of traditional Thai ingredients and a dash of Chinese five-spice powder, infuses the meat with an irresistible taste and aroma. The pork rests in the marinade until it reaches a melt-in-your-mouth tenderness.

No khao moo dang recipe is complete without an extraordinary sauce, and this recipe doesn’t disappoint. The perfect balance between Thai and Chinese flavors make this dish taste like it came straight from Bangkok’s street food stalls.

I’m a big fan of fusion food, and this red BBQ pork brings out the best of both worlds!

Why try Thai-style roasted pork

• This recipe might seem complicated, but it’s far from that, in fact it’s pretty easy to make. It’s not the quickest, but you don’t have to be a Thai food chef to whip it up.
• You’ll love the aroma that fills up your kitchen while the Thai pork is simmering.

• Asian cuisine is not just delicious; it’s often a feast for your eyes as well, and this recipe is no exception. Making Thai pork from scratch and assembling your plate is incredibly rewarding!
• It’s a healthy, light, and fulfilling meal that both adults and kids love. Plus, preparing food yourself is always healthier than getting takeout.

Ingredients

The ingredients are divided into two groups. One set is needed for marinating the pork, while the other is used to prepare the red sauce that will be drizzled over the roasted pork.

For the exact measurements, please scroll down to the recipe card at the bottom of the page.

For marinating the pork

• Pork – I suggest using pork loin, which has a nice balance of meat and fat. Purchase pork loin and slice it lengthwise, following the grain, into long strips. Aim to include a portion of fat on each slice of pork.
• Coriander root – An aromatic herb that adds extra flavor to the marinade.
• Palm sugar – Palm sugar is a popular sweetener in Southeast Asian cuisine, with a caramel-like flavor.
• Light soy sauce – This staple in Thai cuisine brings a savory and salty flavor to the marinade.
• Oyster sauce – Adds umami and a depth of flavor.
• Chinese five spice powder – Chinese five spice powder is a blend of aromatic spices like cinnamon, cloves, fennel, star anise, and Sichuan peppercorns.
• White pepper – White pepper adds a subtle heat that isn’t overpowering.
• Sesame oil – Sesame oil brings a nutty, distinct flavor.
• Red food coloring – Gives the red sauce and the red pork an extra red color.
• Tapioca starch – Used as a thickening agent for the sauce.
• Garlic

For making Moo dang sauce

• Red sauce – This is the leftover sauce in which the pork was marinated.
• Palm sugar
• Roasted sesame seeds
• Light soy sauce
• Dark soy sauce
• Sesame oil
• Water
• Tapioca starch (optional) – While cooking the sauce, you can add a mix of tapioca starch and water to make the sauce even thicker if you wish to do so.

Step-by-step instructions

How to serve

Start by arranging a serving of steamed jasmine rice in a large dish. Press steamed rice into a bowl using a spoon and then flip it onto a plate to create a dome-shaped rice serving.

Then, arrange the slices of Thai red pork on top of the rice. Drizzle a generous portion of the sauce over the meat. Garnish with sliced cucumber and add hard-boiled eggs.

Additionally, you can serve with steamed vegetables or fresh vegetables such as green beans or carrots, and garnish with roasted sesame seeds.

To add heat, serve with sliced red chili peppers or nam jim jaew, a spicy dipping sauce.

How to store

Let your meal cool down to room temperature and transfer it to an airtight container or seal with plastic wrapper. Store in your refrigerator for up to 3 days. If possible, keep the sauce in a separate container or cup.

To freeze: Transfer pork slices to a freezer-safe container and store up to 3 months. Thaw it in the fridge overnight or use the microwave.

To reheat: Reheat on the stove top in a non-stick wok or use a microwave.

Fun facts

• Thai-style BBQ pork came into existence from Chinese immigrants, who brought their rich culinary traditions. Their recipes and cooking methods mixed with Thai ingredients, flavors, and recipes, welcoming new unique flavors that combine the best of both worlds.
• Red roasted pork is incredibly popular in Chinese cuisine, where it’s called ‘char siu’ (叉燒). In Thailand, we made it into our own version, known as khao moo dang, with Thai seasonings and sauces.
• “Khao” means “rice”, and “moo dang” refers to red pork (roasted or barbecued). So, khao moo dang directly translates to “rice red pork” or “red rice pork”.

Frequently asked questions (FAQ’s)

More Thai pork recipes you’ll love

• Authentic panang curry – Prepared with a homemade curry paste and a rich, creamy coconut sauce.
• Pork larb recipe – A delightful salad with fresh herbs, spiced, and minced protein of your choice.
• Moo ping – These BBQ grilled pork skewers taste better than those you find at the street food stalls of Thailand.
• Yum woon sen – A healthy Thai salad with glass noodles and vegetables.

Did you fall in love with this khao moo dang recipe? I’d be thrilled if you would leave a star rating and/or a comment below! And if you’re craving more Thai recipes like this one, make sure to subscribe to my newsletter.

Print Recipe

5 from 4 votes

Khao Moo Dang Recipe (Chinese Red Pork)

Author: Praew Cooking Method: Grilling Cuisine: Asian cuisines Courses: Dinner Recipe Keys: Egg Free High Protein Low Fat Nut Free

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Rest Time 12 hour Total Time 12 hrs 40 mins

Servings: 3

Description

This recipe for khao moo dang makes delicious roasted pork, drizzled with a sweet red sauce.

Ingredients

Servings

For marinating the pork

• 3 cloves garlic
• 2 coriander root
• 1.5 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 tablespoon tapioca starch
• ¹⁄₄ teaspoon red food coloring
• 18 ounces pork (pork loin)

For making the sauce

• 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
• 5 fluid ounces red sauce (from marinating the pork)
• 5 fluid ounces water
• 1 teaspoon tapioca starch (optional, for thickening the sauce, mix with water)

Instructions

1. Crush garlic and coriander root with a mortar and pestle.

2. In a large mixing bowl, combine the garlic & coriander root mixture, Chinese five spice powder, white pepper, palm sugar, sesame oil, oyster sauce, light soy sauce, and tapioca starch. Add the food coloring and thoroughly mix one more time.

3. Add pork and coat each part with the sauce. Marinate in your refrigerator overnight. (Keep the marinade sauce – don’t discard it!!)

4. There are two cooking methods for the pork:
   1. Use an air fryer; place the meat in a single layer and cook at 320°F / 160°C, then flip and cook the other side for 5 more minutes. This is the method I like best.
   2. Grill over charcoal until the pork is fully cooked, flip occasionally to prevent burning. Alternatively, you can use a grilling pan.

   After cooking it, we’ll let the meat rest for a few minutes before slicing, this will increase its tenderness and allows the juices to spread evenly. Meanwhile, we can make the sauce.

5. Add palm sugar, sesame oil, sesame seeds, dark soy sauce, and light soy sauce into the leftover marinade sauce and mix thoroughly.

6. Move the sauce to a pot or wok over medium heat. Once it starts bubbling, pour in water. If the sauce isn’t your desired thickness, consider mixing the optional tapioca starch with 5 fl oz of water. Add gradually and stir until it’s just right.

7. Slice the pork against the grain into thin strips. Serve immediately (see how to serve).

   PS, don't forget to make a batch of jasmine rice.

Note

• Use the nutrition card in this recipe as a guideline.
• To serve: Start by arranging a serving of steamed jasmine rice in a large dish. Press steamed rice into a bowl using a spoon and then flip it onto a plate to create a dome-shaped rice serving. Then, arrange the slices of Thai red pork on top of the rice. Drizzle a generous portion of the sauce over the meat. Garnish with sliced cucumber and add hard-boiled eggs. 
• To store: Let your meal cool down to room temperature and transfer it to an airtight container or seal with plastic wrapper. Store in your refrigerator for up to 3 days. If possible, keep the sauce in a separate container or cup.

Keywords: khao moo dang, khao moo dang recipe

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