Chinese BBQ Pork & Rice - Thai Street Food Style (Kao Moo Dang)

[Music] welcome to hot thai kitchen so today i am excited to bring you yet another absolute classic street food dish in thailand i mean this is one of the poster child of thai street food dishes and it's something called kaumu dang cow is rice and mudang is our term for chinese barbecue pork or chasu and it literally translates to red pork by the way because of the color of the pork so if you're thinking well let's just chasse you on rice what's the big deal no no no the thing that makes this dish unique and delicious is the gravy that goes on top of the chassiu and the rice and it just it's just so wonderful one of my absolute favorite things to eat as a kid super kid friendly because it is not spicy now i have a chassis recipe already many of you know it if you already make that you like it you can stick with that recipe i'm going to show you another version today that's more commonly done by thai street vendors i think it's a little bit simpler so either one will work let's get started so let's talk about pork first so in the traditional chinese style chassiu most of the time they use pork butt or pork shoulder which is sort of flavorful and fatty and it's great for that but in thailand we actually like to use something leaner pork loin which is okay even though it's leaner because we have all that gravy right so it's not gonna be dry so what i started with is a pork loin roast so think pork chops but not cut like stuck together and you know i get one that's about two pound and then i break it down lengthwise into about four to five pieces so that you get something that's you know two inches by one inch per side also the pork loin will generally have a fat cap so if you're gonna cut it cut it in such a way that each of your piece have a little bit of fat in it because that's fat when you roast it's going to keep everything moist and delicious all right so now that you've cut it into sort of pieces like this let's deal with the marinade the marinade super simple but it is quite a few ingredients the first thing we're going to add is just soy sauce now i'm going to use another type of soy sauce which you see me use all the time and that is golden mountain sauce or in thai what we call seasoning sauce it's just a different kind of soy sauce but in this situation i feel it really does make a difference so if you can get a hold of it or if not maggie seasoning or even brax liquid amino has a very similar flavor to this so at the very least get two different types of soy sauces that taste a little different okay now to make it a little bit darker i'm going to add also black soy sauce thai black soy sauce for sweetness honey honey it's going to make the pork shiny it's going to help browning it's going to add nice flavor and then toasted sesame oil this is also very important in adding that flavor i got some ground white pepper and the most important thing you can omit not everything you can omit certain things but this you cannot omit without this it is no longer chassu it's just marinated pork okay and that is five spice powder you can buy it but if you have a new cabinet full of whole spices you can also just make it yourself i do have a recipe for that i will link to it that's gonna go in and then just some grated smashed minced garlic you can even do garlic powder if you're lazy oh oh my goodness i almost forgot the thing that is going to turn this into mudang the the dang thing the red thing that's going to turn this from just mo to mu okay is food coloring yeah so the traditional shastu they use red fermented tofu which is what i use in my original recipe but in thailand we don't generally use that you know as recipes morph but we always add some red food coloring which you don't have to add if you don't care about it actually being red but you know and i just add 5 to 10 drops it depends on the brand i find like some red food coloring is very intense now all you have to do is just pour this onto the pork [Music] you can use like a ziploc bag that would be good but if you're going to use a dish like this make sure the pork fits just perfectly in it because if you use a dish that's large then you know you have a lot of pooling liquid that's not really touching the pork so you want all that marinade to be in touch with the pork as much as possible so just give everybody a nice bath give this at least 24 hours okay but what you want to do is come back and turn it halfway through just so that this exposed part gets evenly distributed this is why i generally prefer using a ziploc bag because it sort of you know there's not as much exposed part so 24 hours later your casserole dish will magically turn into ziploc bags so anyway so this is one that i did yesterday and so we're just gonna roast it out this is really simple you marinate it you roast you make the gravy easy peasy i like to roast it on a rack so that it gets heat all the way through and line the bottom with some foil so it's easier clean up if the piece has a fat side and a lean side put the fat side on top so as the fat melts in the oven it will bathe the rest of the piece with the fat this is going into the oven at 430 degrees fahrenheit or 200 degree 200 degree celsius can't speak today for about 30 minutes or until the inside reaches a temperature about 155 which you then carry over to about 160 would you be fully cooked so while your pork is roasting in the oven if you haven't started your rice make sure it is going right now so you don't forget about it and then we're gonna make the gravy this is this is it right here this is the key of this dish some pork stock so this is just unsalted pork stock i have a recipe for it but basically you just boil some pork bones you get pork bones and asian butchers you can do chicken stock make it unsalted so you have lots of room to add new flavors if it's already salty you can only add a little bit more of extra flavor and that's not good okay and then i'm also gonna add all of this pork marinade right here i'm gonna bring this to a boil and we're gonna cook all of that pork juices so while that's going let's do some other things i'm going to pound up some toasted sesame seeds the deeper the toast the deeper the flavor and i'm just going to crush but i don't want them ground okay but if you don't crush them then all the flavor is sort of like trapped inside and it's not gonna come out and mingle with the gravy so that's it that's all you do like literally five six crushes you hear some of them breaking and then you can smell it that's the key and then the next thing i'm gonna add to my morton pestle is fermented soy bean paste what we call tautil so this is basically thai miso it's our version of miso except the soy beans are still whole so i have to mash it first before we can put it in otherwise you get chunks of saltiness you can absolutely use miso instead or even the korean don jung miso in which case you don't have to mash it so just get all those beans crushed so the broth is boiling and what you're going to notice that it right now looks very appetizing with all the basically cooked pork juices so what you want to do is you're going to skim off all this off yummy i'm sure that's lovely protein i mean if you eat it it's totally not a big deal probably some good flavor in there but you know it doesn't look very good and now super simple everything is going to go into this pot right here so all of my can you help scrape while i pour it's heavy to hold this with just one hand you know thank you adam okay so the thought deal has gone in we're now add some palm sugar to give it some sweetness so this will be like a salty sweet kind of dressing and then my crushed sesame seed and i'm gonna bring this to a simmer and let it simmer for just a few minutes to give the chance give a chance for the sesame seeds to sort of infuse and give the sugar to dissolve and then we will taste and add any more soy sauce meanwhile while that is simmering i'm going to mix up my thickener which is just going to be cornstarch you can do tapioca starch and a little bit of water and this is just going to help the gravy thicken you want to dissolve it because if you ever add dry corn starch into hot liquid you will have lumps out the wazoo you will never be able to get rid of so that's good i'm going to turn this up now and thicken it with my cornstarch and then once you add it you want to be stirring constantly so that it doesn't settle and then create clumps of thickened unevenly thickened gravy and then you want to bring this to a full boil that's how you make sure that the corn starch has fully activated ooh it looks perfect give me one minute oh i'm just gonna show you right now fresh off the the oven that's exactly what you're looking for okay let me just deal with my countertop and i'll be back before we move on i'd like to tell you about today's sponsor skillshare so if you love my show i'm gonna guess that you love 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of the edges in the corner now before we cut into it you have to let this rest for at least i would say 10 minutes before cutting into it in thailand the pork is actually served room temp because the rice is hot the gravy is hot so you'll be fine and yes if you're wondering do we still have other things to do we do we're gonna make the dipping sauce what there's gravy and dipping sauce yes so before you freak out the dipping sauce is totally optional it's always served with cow mudang so i want to show you it's a vinegary dark soy sauce and with chilies in it that's used to sort of cut the riches and the sweetness of the gravy okay so i didn't use to eat it when i was a kid because it's spicy and vinegary but now as an adult i really appreciate the the contrast all right let's slice the pork oh i love it that this one has a little bit of fat so you can see it's well cooked which is for this you want to be well done but it's still juicy like it's not dry see this it's like it's got a little bit of wetness i don't know if you can see okay got nice rice here and boom perfect look at that put an egg on there some cucumber slices on there fan them nicely and then the piece de resistance wow yes don't overdo it because you don't want it to be like overwhelmingly sweet gravy but that is the perfect looking oh my god oh totally worth all that effort and then if you want to use the dipping sauce i drizzle i don't dip you can just do a little bit on top get a few chilies on there get some vinegary sharpness in there let's eat here we go this piece with a little chili this is one of the few things that i can confidently say if you make it following this recipe it will be better than what you can find on the street most important thing being you can pick good quality pork with fat in it and then cook it so that it's just done and not overcooked and it'll be juicier more tender than any thing that you can find on the streets of thailand i promise you that and also with the gravy i add a lot of toasted sesame seeds which is going to be more than what you can find on the street because sesame seeds you know they're not super cheap right but you can really bulk up that flavor and get a more complex thing going i mean when i started making this i'm like i'm never buying this again because the stuff on the street is always the pork is always dry always a hundred percent most of the time dry and you only get a little bit so the recipe as always will be on hot thaikitchen.com and if you make it tag me post a photo on social media and tag me at hot thai kitchen i'd love to see it and if you've tried the ones in thailand and the one that you make let me know what you think as well how the two compare thank you to our patreon members for supporting the show and if you want to know what that's all about you can check out the link in the description below and thank you as always for watching and i will see you next time for your next delicious time

Channel: Pailin's Kitchen

Views: 77,325

Rating: 4.946785 out of 5

Keywords: Hot Thai Kitchen, Thai food, Thai cuisine, Thai cooking, Thai, Thailand, Bangkok, street food, Southeast Asia, Asian cooking, Asian food, Asian cuisine, Asian recipe, Thai recipe, Cooking, cooking show, how to cook thai food, how to cook, bangkok street food, khao moo daeng, khao moo daeng bangkok, khao moo dang, roast red pork, pork and rice, best thai food, thai barbecue pork, moo daeng, red pork recipe

Id: 1i1ED_meHD8

Length: 14min 22sec (862 seconds)

Published: Fri Mar 12 2021