Thai Pork (Kao Moo Dang) Recipe
Servings: 6
Calories:
Print Recipe
Ingredients
- 2 pork tenderloins (about 2 lbs total, cut in half)
- 6 cups cooked jasmine rice (2 cups uncooked)
For the pork marinade
- 2 Tbsp Chinese cooking wine / rice wine
- 2 Tbsp sesame oil
- 1 Tbsp sugar
- 1/2 Tbsp kosher salt
- 1 1/2 Tbsp dark soy sauce
- 2 Tbsp light soy sauce
- 3 Tbsp tomato sauce (or ketchup)
For making the sauce
- 1 Tbsp tapioca starch
- 1 cup of water
For garnish
- 2 eggs (boiled, peeled and cut in half lengthwise)
- Coriander leaves
- Cucumber and scallions sliced
Instructions
- In a Ziploc bag, combine the Chinese cooking wine, sesame oil, sugar, salt, soy sauce and tomato sauce. Add pork tenderloin and marinate in a fridge for at least two hours and up to 6 hours for best results.
- Heat a wok or a cast iron pan over medium heat. Add the pork and the marinade, and cook and bring to gentle boil. Cover and simmer, occasionally stirring, for about 5-7 minute. Flip the meat and continue simmering for another 5-7 minutes, until internal temperature of the meat reaches a minimum safe temperature of 145F. Remove the meat from the pan and set aside.
- To make the sauce, dissolve tapioca starch in 1 cup of water and add to the pan with the marinade leftovers after meat simmering. Bring to boil and simmer until the sauce thickens.
- To serve, slice the pork about 1/4 inch thick, place on top of rice bed and dress with the sauce. Garnish with slices of cucumber, scallions and fresh coriander leaves.