Big John's Baked Thai Pork |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
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 |
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.
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