Khao Mu Daeng

Name: Khao Mu Daeng
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 serving
Cuisine: Thai
Ingredients: 150 g pork loin or shoulder; 1 tbsp red fermented bean curd; 1 tbsp light soy sauce; 3 tsp oyster sauce; 3 tsp honey; 1 clove garlic; 0.5 tsp Chinese five-spice powder; 1 tsp Thai rice whisky or Shaoxing wine; 1 tsp sesame oil; 2 drops red food colouring; 80 g jasmine rice; 120 ml water; 150 ml water; 2 tsp palm sugar; 0.5 tsp dark soy sauce; 2 tsp tapioca starch; 1 tsp toasted sesame seeds; 1 egg; 0.5 cucumber; 1 spring onion; 2 sprigs coriander

Bangkok's Chinese-Thai street lunch: strips of pork marinated in red fermented bean curd and five-spice, roasted until lacquered, sliced over jasmine rice with a glossy sweet-savoury gravy, a boiled egg and cool cucumber.

Lunch & dinner 25g+ protein 8g+ fibre

60 min20 prep · 40 cookMedium799 kcalper serving

Method

Mash 1 tbsp of red fermented bean curd with a splash of its brine into a smooth paste in a bowl. Whisk in 1 tbsp of light soy sauce, 2 tsp of oyster sauce, 2 tsp of honey, 1 clove of minced garlic, 0.5 tsp of five-spice powder, 1 tsp of rice whisky, 1 tsp of sesame oil and 2 drops of red food colouring if using.
Trim 150 g of pork into one even strip and turn it in the marinade until coated. Cover and refrigerate for at least 4 hours, or overnight for the deepest colour and flavour. Take it out 20 minutes before roasting.
Rinse 80 g of jasmine rice until the water runs clear, put it in a small pan with 120 ml of water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Leave covered off the heat for 10 minutes and fluff with a fork. Meanwhile lower 1 egg into simmering water for 8 minutes, cool under cold water, peel and halve.