Thai Roast Red Pork Moo Daeng
Indulge in the bold and savory flavors of Thai cuisine with this delectable Thai Roast Red Pork Moo Daeng recipe. Featuring succulent pork shoulder or loin marinated in a fragrant blend of garlic, coriander root, white pepper, soy sauce, and a touch of honey for natural sweetness, this dish delivers the perfect balance of sweet, savory, and umami. The vibrant red hue, achieved with optional food coloring, adds visual appeal to the caramelized, roast-finished pork. Paired with a rich, glossy sauce made from the marinade and served alongside steamed jasmine rice and crisp cucumber slices, Moo Daeng is a Thai street food classic that transforms any meal into a culinary adventure. Perfect for family dinners or special occasions, this recipe is easy to prepare with just 20 minutes of hands-on time, making it a delicious and impressive crowd-pleaser.
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Recipe Information
Ingredients
- 1 kg Pork shoulder or pork loin
- 5 cloves Garlic
- 2 pieces Coriander root
- 1 teaspoon White pepper
- 3 tablespoons Soy sauce
- 3 tablespoons Oyster sauce
- 2 tablespoons Sugar
- 2 tablespoons Honey
- 1 teaspoon Red food coloring (optional)
- 1 tablespoon Cooking oil
- 2 tablespoons Water
- 1 teaspoon Tapioca starch (optional, for thickening sauce)
Instructions
Slice the pork into thick strips about 2 inches wide to allow even marination and roasting.
In a mortar and pestle or blender, grind together the garlic, coriander roots, and white pepper into a paste.
In a large bowl, combine the garlic paste with soy sauce, oyster sauce, sugar, honey, food coloring (if using), and water. Mix well to create the marinade.
Add the pork strips to the marinade and ensure each piece is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor.
Preheat the oven to 180°C (350°F). Line a baking tray with foil and place a wire rack on top to allow even roasting.
Brush the rack with cooking oil to prevent sticking, then place the marinated pork on the rack. Reserve the remaining marinade.
Roast the pork in the preheated oven for 40–50 minutes, turning once halfway through cooking and basting with reserved marinade every 15 minutes.
While the pork roasts, heat the remaining marinade in a saucepan over medium heat. If you prefer a thicker sauce, dissolve tapioca starch in a small amount of water, then stir it into the marinade and cook until thickened.
Once the pork is cooked through and slightly caramelized on the edges, remove it from the oven and let it rest for 5 minutes.
Slice the roasted pork into thin pieces. Serve with steamed jasmine rice, fresh cucumbers, and the prepared sauce drizzled on top or on the side.
Nutrition Facts
Calories |
2946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 3753 mg | 163% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 60.2 g | ||
| Protein | 186.8 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3107 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
