Photograph of the finished Khao moo daeng

Thailand · Cơm xá xíu Thái

Khao moo daeng

45 min Hands-on time + 45 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 800 g
  • Photograph of Pork tenderloin Pork tenderloin 520 g
  • Photograph of Red fermented bean curd Red fermented bean curd 48 g
  • Photograph of Sweet black bean sauce Sweet black bean sauce 40 ml
  • Photograph of Five-spice powder Five-spice powder 8 g
  • Photograph of Honey Honey 32 g
  • Photograph of Sugar Sugar 24 g
  • Photograph of Soy sauce Soy sauce 24 ml
  • Photograph of Tapioca starch Tapioca starch 20 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Cucumber Cucumber 120 g
  • Photograph of Spring onion Spring onion 40 g

Method

  1. 1 Mix red fermented bean curd, sweet black bean paste, five-spice powder, honey, and soy sauce to make a marinade.
  2. 2 Marinate the whole pork tenderloin in the mixture for at least 45 minutes, turning it over a few times to ensure even coating.
  3. 3 Grill the meat at 200 degrees for 30 minutes, brushing it with the marinade halfway through to give the meat a glossy red color.
  4. 4 Simmer the remaining marinade with a little water and sugar, then add the cornstarch and stir for 3 minutes until the sauce thickens.
  5. 5 Boil the eggs for 8 minutes, then peel and cut them in half.
  6. 6 Serve the rice on a plate, arrange the thinly sliced meat on top, drizzle with sauce, and serve with egg, cucumber, and green onions.

With an appliance

  • Charcoal grill 40 min

    Replace step 3: grill the pork block on a charcoal grill with the charcoal at a distance of 18 cm, 10 minutes on each side, and brush with sauce when turning; the meat will have a more smoky flavor than the oven version, but you need to watch the honey burning.

Start cooking