Khao Moo Daeng

Name: Khao Moo Daeng
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g rice; 300 g red barbecue pork; 1 cucumber; nam chim — to serve; 1 tbsp dark soy; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Khao Moo Daeng, or Thai red barbecue pork with rice, is a beloved dish often found in specialized red-pork rice shops across Thailand. This home version captures the essence of those bustling eateries, where the pork is carefully seasoned by hand and generous portions of fat are embraced rather than shunned. It's a dish that finds its place at the family table, ready to be shared and enjoyed without the formalities of a restaurant setting.

The flavors of Khao Moo Daeng are a harmonious balance of sweet, savory, and mildly smoky notes from the red barbecue pork, complemented by the freshness of cucumber slices. The rice acts as a comforting base, while the dark soy sauce adds depth. A drizzle of nam chim, a classic Thai dipping sauce, ties it all together, inviting diners to savor each bite with a bit of tangy zest.

Ingredients

400 grice
300 gred barbecue pork
1cucumber
nam chim — to serve
1 tbspdark soy
to tastefine sea salt

Method

Begin by slicing the 300 g of red barbecue pork into thin, even slices. This ensures that each piece cooks uniformly and absorbs the seasoning well. Sprinkle the slices with a pinch of fine sea salt, making sure each piece is lightly coated. This step enhances the natural flavors of the pork and prepares it for browning.
Heat a large skillet over medium-high heat and add a tablespoon of oil. Once the oil is shimmering, add the seasoned pork slices in a single layer. Allow them to brown on one side until they develop a deep, caramelized color, which should take about 2-3 minutes. Flip the slices and repeat on the other side, ensuring the pork is evenly browned and fragrant.
Transfer the browned pork slices to a grill or a braising pot. If grilling, place them on a preheated grill over medium heat and cook until they are tender and slightly charred at the edges, about 5-7 minutes. If braising, add a splash of water to the pot, cover, and simmer on low heat until the pork is tender and the liquid has reduced to a glaze, about 10-15 minutes.
While the pork is cooking, prepare the rice. Rinse 400 g of rice under cold water until the water runs clear, then cook according to your rice cooker's instructions or on the stovetop. The rice should be fluffy and fragrant, providing a perfect base for the pork.
Slice the cucumber into thin rounds and set aside. The cucumber adds a refreshing crunch and balances the richness of the pork.
Once the pork is cooked, taste a piece to check for seasoning. If needed, add a touch more fine sea salt to enhance the flavors. Drizzle the pork with 1 tbsp of dark soy sauce, tossing to coat each piece evenly. The soy sauce adds depth and a glossy finish to the pork.
To serve, place a generous scoop of rice on each plate, followed by a few slices of the red barbecue pork. Arrange the cucumber slices alongside the pork for a fresh contrast. Serve with nam chim on the side, allowing each person to add as much or as little as they prefer.