Kao Moo Dang Recipe

This recipe for Kao Moo Dang totally steals my heart because it takes me straight to the bustling streets of Bangkok, with its rich, savory flavors and the perfect balance of sweet and spice. Plus, it’s the ultimate comfort food that transforms a simple pork dish into an Instagram-worthy culinary adventure with its vibrant colors and mouthwatering aroma!

My ultimate comfort dish is Kao Moo Dang, or Thai BBQ Pork on Rice. I love how the pork tenderloin gets to soak up the rich marinade of soy sauce, oyster sauce, and sesame oil, creating a savory flavor profile I never get tired of.

Fresh cilantro and cucumber slices accompany the pork and hard-boiled eggs, which always seem to be part of the dish somehow. And I can’t imagine having it without the jasmine rice.

Kao Moo Dang Recipe Ingredients

• Pork shoulder or pork tenderloin: High in protein, this provides a tender, juicy base for the dish.
• Soy sauce: Adds umami and saltiness, enhancing flavor complexity.
• Oyster sauce: Brings savory depth and a hint of sweetness.
• Sesame oil: Infuses the dish with a rich, nutty aroma.
• Garlic: Offers pungent, aromatic notes, boosting overall taste.
• Sugar: Balances flavors with a touch of sweetness.
• Hoisin sauce: Sweet and slightly tangy, contributing complexity.
• Chinese five-spice powder: Adds warm, aromatic depth with star anise, cloves, and more.
• Hoisin sauce: Sweet and slightly tangy, contributing complexity.

Kao Moo Dang Recipe Ingredient Quantities

• 500g pork shoulder or pork tenderloin
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon sugar
• 1/2 cup chicken broth
• 1/4 cup hoisin sauce
• 1/4 cup ketchup
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)
• 2 hard-boiled eggs, peeled
• 1/4 cup fresh cilantro leaves, for garnish
• 1/4 cup sliced cucumber, for garnish
• Steamed jasmine rice, for serving
• 1 tablespoon water (for pork marinade)
• 1/2 teaspoon Chinese five-spice powder

How to Make this Kao Moo Dang Recipe

1. Mix the following to form the marinade: soy sauce, oyster sauce, sesame oil, garlic, sugar, water, and five-spice powder.

2. Place the pork shoulder or tenderloin in the marinade and make sure it is evenly coated on all sides. Cover and refrigerate for at least 2 hours or as long as overnight for the best results.

3. Heat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Set the marinated pork on a tray that has been covered with foil.

4. In the oven, cook the pork for 25–30 minutes, or until it is completely done and has a slight char on the edges. Let it rest, then slice thinly.

5. In a stockpot, mix together chicken broth, hoisin sauce, and ketchup. Bring to a gentle simmer.

6. Add the cornstarch mixture to the saucepan. Stir continuously until the sauce thickens. If needed, adjust the seasoning.

7. Cut the hard-boiled eggs in half and place them beside the sliced cucumber for garnishing.

8. On a serving plate, place jasmine rice that has been steamed.

9. Place the sliced pork on the rice and sprinkle with plenty of prepared sauce.

10. Place cilantro, cucumber slices, and the hard-boiled egg halves on top of the soup. Serve immediately. Savor the flavors of Kao Moo Dang!

Kao Moo Dang Recipe Equipment Needed

1. Mixing bowl
2. Whisk or fork
3. Measuring spoons
4. Measuring cup
5. Knife
6. Cutting board
7. Plastic wrap or lid for covering
8. Refrigerator
9. Baking tray
10. Aluminum foil
11. Oven
12. Stockpot or saucepan
13. Stirring spoon
14. Small bowl (for cornstarch mixture)
15. Plate for serving

FAQ

• Q:Different cuts of pork can be used in Kao Moo Dang. Pork loin and pork belly are both acceptable substitutes. Just remember to adjust the cooking times as needed for the different cuts you are using.
• Q:How can I spice the dish up? A: Fresh, sliced chiles or chile paste can be added to the marinade for extra heat.
• Q:Is it possible to make the marinade ahead of time? A: Certainly! You can make the marinade two days prior to needing it and keep it in the fridge.
• Q:What can be used instead of hoisin sauce? A: Instead of hoisin sauce, you can use a mixture of soy sauce and honey or peanut butter.
• Q:Is there a vegetarian version of this dish? A: Yes, you can use firm tofu or tempeh as a substitute for pork and vegetable broth instead of chicken broth.
• Q:A: You can keep leftover Kao Moo Dang in an airtight container in the fridge for as long as 3 days. After that, do not attempt to reheat and consume the dish.
• Q:Can Kao Moo Dang be frozen? A: Yes, after cooking, the pork can be frozen. However, it is best to freeze the pork apart from the sauce and the rice.

Kao Moo Dang Recipe Substitutions and Variations

Shoulder of pork or tenderloin of pork: For a lighter version, use chicken thighs or chicken breast.
Tamari or coconut aminos can be used in place of soy sauce for a gluten-free option.
Try honey or maple syrup as natural sweeteners.
Hoisin sauce: Substitute with a blend of soy sauce and a touch of peanut butter for a flavor profile that is equally sweet and salty.
Chinese five-spice powder: If this is not at hand, create your own blend using equal parts of the following: cinnamon, clove, fennel seeds, star anise, and Szechuan peppercorns.

Pro Tips

1. Marinade Timing: For the most flavorful pork, marinate it overnight. The extended time allows the flavors to deeply penetrate the meat, resulting in a more delicious dish.