| 2 | tablespoons | vinegar | |
| 1 | tablespoon | sesame seeds, toasted and ground | |
| 2 | tablespoons | all purpose flour | |
| 1 | cucumber, sliced | ||
| 1 | green onion | Optional | |
| 1 | egg |
http://www.thaitable.com/Thai/recipes/Barbeque_Pork_on_Rice.htm
Medium hard boil the egg.
In a small sauce pot or pan, heat up any left over marinade from the barbequed pork (or, if you have purchased moo dang from a store, make 1/2 cup of the marinade). Peel the egg and drop it in the sauce to give the color to the egg. Add 2 tablespoons of flour to 2 cups of water and mix well. Add the flour water to the sauce to thicken the sauce. Turn the egg over to coat it in the sauce until the white part turns brownish red (like the sauce). Bring the sauce to a boil, remove the egg and set it aside. Add the vinegar and the toasted sesame seeds. Taste the sauce. It should be a little salty and sweet. Add more soy sauce or sugar if needed.
Put the cooked rice on a plate. In Thailand, the cook often compresses the rice in a small bowl first and then flips the bowl onto the plate so that rice is neatly formed. Slice barbeque pork into very thin slices. Arrange the pork on the dish. Garnish with sliced cucumber, green onion, and sliced egg. The onion should be about 6 inches long from the white part to the green leaves. Spoon a couple of spoons of sauce on top. It is ready to serve.
Moo Dang, literally means 'red pork'. Because the pork you see hanging in restaurants is always obscenely red, for a long time I thought that you had to add red food coloring to make the barbequed pork. Well, I found out that you don't have to. The pork will turn red when cooked, just not the fire engine red seen in restaurants.
In Thailand, Moo Dang is traditionally made by boiling pork in the marinade, but I have an aversion to boiling foods because of the loss of flavor and nutrients. That may be why you see a lot of restaurants adding the food coloring.
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Medium hard boil the egg.
In a small sauce pot or pan, heat up any left over marinade from the barbequed pork (or, if you have purchased moo dang from a store, make 1/2 cup of the marinade). Peel the egg and drop it in the sauce to give the color to the egg. Add 2 tablespoons of flour to 2 cups of water and mix well. Add the flour water to the sauce to thicken the sauce. Turn the egg over to coat it in the sauce until the white part turns brownish red (like the sauce). Bring the sauce to a boil, remove the egg and set it aside. Add the vinegar and the toasted sesame seeds. Taste the sauce. It should be a little salty and sweet. Add more soy sauce or sugar if needed.
Put the cooked rice on a plate. In Thailand, the cook often compresses the rice in a small bowl first and then flips the bowl onto the plate so that rice is neatly formed. Slice barbeque pork into very thin slices. Arrange the pork on the dish. Garnish with sliced cucumber, green onion, and sliced egg. The onion should be about 6 inches long from the white part to the green leaves. Spoon a couple of spoons of sauce on top. It is ready to serve.
Moo Dang, literally means 'red pork'. Because the pork you see hanging in restaurants is always obscenely red, for a long time I thought that you had to add red food coloring to make the barbequed pork. Well, I found out that you don't have to. The pork will turn red when cooked, just not the fire engine red seen in restaurants.
In Thailand, Moo Dang is traditionally made by boiling pork in the marinade, but I have an aversion to boiling foods because of the loss of flavor and nutrients. That may be why you see a lot of restaurants adding the food coloring.
| 2 | tablespoons | sugar | |
| 2 | tablespoons | soy sauce | |
| 1 | tablespoon | salt | |
| 1 | lb | pork | |
| 1 | teaspoon | Chinese five spice |
Tips and substitutions
Barbequed pork can be frozen for future use and re-heated in the microwave. Frozen barbequed pork makes future lunches much faster.
Barbequed pork can be frozen for future use and re-heated in the microwave. Frozen barbequed pork makes future lunches much faster.
Select pork that is a big chunk and not a pork chop. If you like pork loin, that is great. But you don't have to get pork loin. Asian markets normally have the right cut of pork for sale as 4 inch by 5 inch by 3 inch chunks of meat. Cut the pork with the grain into long pieces, 2 inches x 2 inches cross-sectional and any length you like. Marinade with the rest of the ingredients for at least half an hour or overnight.
Heat the oven to 350 and bake for an hour on a tray, cast iron pan or piece of aluminum foil. When done, the pork should be reddish, firm and dry but not burned. Of course, you can also cook the pork on the grill, but the oven is convenient year-round.
Heat the oven to 350 and bake for an hour on a tray, cast iron pan or piece of aluminum foil. When done, the pork should be reddish, firm and dry but not burned. Of course, you can also cook the pork on the grill, but the oven is convenient year-round.
Learn more about this and other similarly prepared Grilling (Yang) recipes
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