Moo daeng red pork can be found in any Chinatown of any city in the world. Fresh meat in the marinade is stored for a long time (and the longer, the more fragrant it becomes), and cooked on the coals is divine. In addition, to repeat it yourself is quite simple. Chinese cuisine is now practically inseparable from Thai, Taya street food widely represents both, and the famous “5 spices” are found in the recipes of each.
Moo daeng can be tasted on the street, in the restaurant, on the food courts — everywhere. It is rarely served as an independent dish, most often as an accompaniment of rice or vegetables.
- 1 pork tenderloin (the leanest piece from the lumbar region, tenderloin, about 600 g)
- 1 tbsp fish sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tbsp chopped ginger root (or 1 tsp dry ground)
- 1 tsp. sesame oil
- 1/2 tsp red food coloring (unfortunately, without it you will only get the flavor of the dish, the appearance is the merit of the dye)
- 1 tsp. Chinese spice mix “5 spices” (you can grind Sichuan pepper, star anise, fennel, cloves and cinnamon yourself in equal proportions)
Mix all the ingredients for the marinade, carefully lubricate the meat, put in a bowl, cover with cling film and send to the refrigerator for at least 3 hours (and preferably overnight).
Cook in an oven preheated to 170C for 15 minutes on each side (you can grill, if there is such an option), regularly lubricating the meat with marinade. In the warm season - in nature or in the cottage on the coals, about 20 minutes (depends on the thickness of the piece). Allow to cool and cut into thin slices. Serve with rice.
Mix all the ingredients for the marinade, carefully lubricate the meat, put in a bowl, cover with cling film and send to the refrigerator for at least 3 hours (and preferably overnight).
Cook in an oven preheated to 170C for 15 minutes on each side (you can grill, if there is such an option), regularly lubricating the meat with marinade. In the warm season - in nature or in the cottage on the coals, about 20 minutes (depends on the thickness of the piece). Allow to cool and cut into thin slices. Serve with rice.
