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Thai Pork (Kao Moo Dang) Recipe

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Author Victor


  • 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


  • 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.