Big John's Baked Thai Pork

Submitted by Big John

"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."

 

• Ready In: 1hr
• Ingredients: 21
• Serves: 6

ingredients

• Baked Pork

• 236.59 ml cooked jasmine rice
• 907.18 g pork tenderloin, Whole
• 59.14 ml coriander, Ground
• 44.37 ml red wine
• 44.37 ml sugar
• 44.37 ml tomato sauce
• 29.58 ml light soy sauce
• 29.58 ml cooking oil
• 7.39 ml salt
• 4.92 ml dark soy sauce
• 4.92 ml sesame oil

• Sauce

• 1 star anise, Finely Chopped
• 946.36 ml water
• 73.94 ml tomato sauce
• 59.16 ml light soy sauce
• 59.16 ml cornstarch
• 14.79 ml palm sugar
• 14.79 ml dark soy sauce
• 4.92 ml anise seed, Ground
• 4.92 ml pepper
• 4.92 ml sesame seeds, Roasted And Lightly Crushed

directions

1. SAUCE.
2. Bring water to a boil in a medium sauce pan and then reduce heat to medium low.
3. Add soy sauces, palm sugar, anise seed powder, pepper, tomato sauce and star anise. Mix well and simmer for 10 minutes.
4. Make a roux with corn starch and a small amount of water.
5. Add roux and mix thoroughly.
6. Cover and remove from heat.
7. PORK.
8. Preheat oven to 275.
9. In a large bowl combine wine, sugar, salt, soy sauces, tomato sauce, sesame oil and cooking oil.
10. Add pork, piercing evenly with a fork. Cover and marinate for 30 minutes.
11. Place pork on baking dish(discarding marinade) and bake for 25-30 minutes until thoroughly cooked.
12. Slice pork and place onto a bed of steamed Jasmine rice. Spoon sauce over the meat, serve with sliced cucumber and pickled ginger.