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Prep 35 mins
Cook 25 mins
Khao = Rice; Moo = Pork; Dang = Red..... Although Khao Moo Dang is traditionally a Chinese dish, the Thai people have been enjoying it for a great many years and have made changes to the basic recipe; making it more to their taste. If you like the Chinese version this one makes for a nice change.
- 1 cup cooked jasmine rice
- 2 lbs pork tenderloin, Whole
- 1⁄4 cup coriander, Ground
- 3 tablespoons red wine
- 3 tablespoons sugar
- 3 tablespoons tomato sauce
- 2 tablespoons light soy sauce
- 2 tablespoons cooking oil
- 1⁄2 tablespoon salt
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1 star anise, Finely Chopped
- 4 cups water
- 5 tablespoons tomato sauce
- 4 tablespoons light soy sauce
- 4 tablespoons cornstarch
- 1 tablespoon palm sugar
- 1 tablespoon dark soy sauce
- 1 teaspoon anise seed, Ground
- 1 teaspoon pepper
- 1 teaspoon sesame seeds, Roasted And Lightly Crushed
- Bring water to a boil in a medium sauce pan and then reduce heat to medium low.
- Add soy sauces, palm sugar, anise seed powder, pepper, tomato sauce and star anise. Mix well and simmer for 10 minutes.
- Make a roux with corn starch and a small amount of water.
- Add roux and mix thoroughly.
- Cover and remove from heat.
- Preheat oven to 275.
- In a large bowl combine wine, sugar, salt, soy sauces, tomato sauce, sesame oil and cooking oil.
- Add pork, piercing evenly with a fork. Cover and marinate for 30 minutes.
- Place pork on baking dish(discarding marinade) and bake for 25-30 minutes until thoroughly cooked.
- Slice pork and place onto a bed of steamed Jasmine rice. Spoon sauce over the meat, serve with sliced cucumber and pickled ginger.