Preparing Thai Khao Moo Daeng

One of our favorite foods is probably Khao Moo Daeng (rice with red pork), but how do we make it? First we need some ingredients, the most important is the pork loin, lets say a half a kilo, then we need a small can of tomato paste, light and dark soy sauce, sugar, vinegar, 1 cucumber, coriander leaves and some fresh red chili.

For preparation cut the pork into long strips of about 5 cm thick. With a fork, work the pork strips around in a marinade made of the tomato paste, light soy sauce, and 2 tablespoons of sugar. Let it stand a short while, we normally give it a 15 to 20 minutes for the marinade to do its work. Then place the pork in a pan, add water, heat to the boiling point, reduce the heat, and simmer the pork.

When the pork pork is tender, remove it from the pan and roast it over low heat or in an oven until light browned all over. Allow the pork to cool down, then cut into thin slices of about 3 to 5 millimeter.

For gravy, season 1 cup of the juices in the pan, in which the pork was cooked, then heat and thicken it with 1 tablespoon all purpose flour mixed with 2 tablespoons water. When thickened, remove it from the heat (You need to be careful not to make the sauce to thick, as it also thickens when cooling down).

Arrange pork and thin sliced cucumber of about half a centimeter thick attractively on the plates with white rice, spoon the created gravy sauce over the pork, and garnish with coriander leaves.

Serve with sauce made by dissolving 2 tablespoons of sugar in the dark soy sauce and vinegar and adding the fresh sliced chili to the spice taste.