Red pork, or moo daeng, can be found in any Chinatown in any city around the world. Fresh meat in a marinade stays flavorful for a long time (the longer it marinates, the more aromatic it becomes), and when cooked over charcoal, it’s absolutely divine. Plus, recreating it at home is surprisingly simple. Chinese cuisine has become almost inseparable from Thai cuisine, with Thai street food showcasing both traditions extensively. The famous “five spices” (wu xiang fen) appear in recipes from both culinary traditions.
Moo daeng can be enjoyed on the street, in restaurants, or at food courts —everywhere. It’s rarely served as a standalone dish, most often accompanying rice or vegetables as a complement.
- 1 pork tenderloin (approximately 600 g, the leanest cut from the loin)
- 1 tbsp. fish sauce
- 1 tbsp. dark soy sauce
- 1 tbsp. sugar
- 1 tbsp. chopped fresh ginger (or 1 tsp. ground ginger)
- 1 tsp. sesame oil
- 1/2 tsp. red food coloring (unfortunately, the iconic appearance relies on this; without it, only the aroma remains authentic)
- 1 tsp. Chinese "five-spice" mix (or grind equal parts Sichuan pepper, star anise, fennel, cloves, and cinnamon)
Mix all the marinade ingredients together. Thoroughly coat the pork tenderloin with the marinade, place it in a bowl, cover with plastic wrap, and refrigerate for at least 3 hours (preferably overnight).
Preheat the oven to 170°C. Roast the pork for 15 minutes on each side, basting regularly with the marinade. If your oven has a grill setting, use it for extra caramelization. Alternatively, during warm weather, cook over charcoal for about 20 minutes, depending on the thickness of the cut. Allow the pork to cool slightly, then slice it into thin pieces. Serve with rice for an authentic moo daeng experience.
Mix all the marinade ingredients together. Thoroughly coat the pork tenderloin with the marinade, place it in a bowl, cover with plastic wrap, and refrigerate for at least 3 hours (preferably overnight).
Preheat the oven to 170°C. Roast the pork for 15 minutes on each side, basting regularly with the marinade. If your oven has a grill setting, use it for extra caramelization. Alternatively, during warm weather, cook over charcoal for about 20 minutes, depending on the thickness of the cut. Allow the pork to cool slightly, then slice it into thin pieces. Serve with rice for an authentic moo daeng experience.
