Thai BBQ Red Pork with Rice (Khao Moo Daeng)

I found many recipes for Khao Moo Dang. And this is my way to make it easy. It has always been my favorite dish.


For Pork Marinade:
1 (4 pound) pork boston butt (cut into 1 inch thick and 4 inch wide pieces)
2 envelopes of Lobo Brand roast red pork seasoning mix (2 envelopes in the package)
1 cup water
3-5 cloves garlic
½ tablespoon whole black peppercorns
3 cilantro roots (I substitute with hand full of cilantro bottom stems)
1 teaspoon salt
2 tablespoons sugar


For Gravy:
3 cups water
8 tablespoons ketchup
6 tablespoons brown sugar
4 tablespoons oyster sauce
4 tablespoons soy sauce
1 teaspoon salt
1 tablespoon sesame oil (optional)
2 tablespoons chinese cooking wine (optional)
¼ cup tapioca starch or cornstarch mix with ½ cup water
Honey (optional)

Directions:
1. Using a heavy mortar and pestle, pound garlic, black peppercorns and cilantro to a paste; set aside.

2. In a large mixing bowl, mix red pork seasoning mix and water. Add garlic mixture and mix well. Add pork and hand mix for 3 minutes. Cover, and refrigerate for over night.

3. In a large skillet, heat 2 tablespoons of oil on medium heat. Add marinade pork and cook on both sides for 20 minutes. Meanwhile; pour 3 cups of water into the marinade bowl so that we can use it for gravy (in the next section); set aside.

After 20 minutes, remove pork from the heat and place the pork into the baking pan. Add water mixture to the skillet and scraping the sides and bottom of the pan to loosen all the drippings. Add ketchup, brown sugar, oyster sauce, soy sauce, salt, sesame oil and chinese cooking wine; stir well. Slowly pour in the tapioca starch mixture while stirring the sauce, until thickened and boiling. Remove gravy from the heat.

4. Drizzle and brush honey over the pork on both sides, if desire. Bake in preheated oven at 350 F for 10 minutes. After 10 minutes flip other side up and bake for 10 minutes.

5. To serve; slice the pork and place over the rice and top with the gravy. Garnish the top with cilantro leaves, serve with boiled egg, sliced cucumber and scallion.

Sticky Rice

**Glutinous or sticky rice, it isn’t the same as jasmine rice**

1. Rinse rice 2-3 times, until water runs clear. Soak the rice in plenty of water for at least an hour or over night. The rice will approximately double in volume when cooked, so use approximately 3 1/2 cups for 3 people.

2. Take the steamer, put water in the bottom and cover the steamer basket with the wet cheesecloth . Drain the rice, place it in cheesecloth and wrap it up. Cover with the lid. Steam on medium high heat for 30 minutes or until soft but still firm.

Ham and Egg Fried Rice

Ingredients:
6 cups cooked rice (use only after it has cooled)
2 cups cubed ham
6 eggs
1/2 teaspoon salt
1/3 cup soy sauce
1/4 teaspoon Black pepper
Chopped green onion (about 5)
Chopped fresh cilantro (optional)
6 tablespoons vegetable oil

Directions:
1. Scramble eggs and in a large pan (medium heat) add 2 tablespoons of vegetable oil. When oil is warm add the eggs to the pan. After the bottom has begun to cook and solidify (but leave runny) scrape with a spatula into a bowl and set aside.

 

 

2. In the same large pan add 2 tablespoons of vegetable oil and then add cubed ham. When ham is hot remove to the egg bowl and set aside.

3. In the same large pan in low heat add 2 tablespoons of vegetable oil. Add cooked rice and stir it carefully. Add salt, soy sauce and pepper to the rice stir and toss with the spoon.

 

 

Add egg and ham to the rice stir and toss with the spoon.

 

4. When everything is mixed well, remove pan from the heat add chopped green onion to the rice and stir a little bit. Sprinkle with the chopped fresh cilantro. Enjoy!!

 

 

**Tip… Don't use hot rice because it will be mushy. It’s great to use previously cooked rice, at least 1 day old. Cooling the rice makes the grains separate.**

Roast Duck

This is an absolutely delicious meal; it’s a lot of work but worth it. Roast duck is one of our favorite foods. You can eat duck by itself but we like to eat with rice.

For Roast Duck:
1 whole duck
1/2 gallon of water
1 package of duck seasoning (You can buy from oriental store)
Honey
3 bunches of green onion, cut 2 inches long
Half bunches cilantro, cut 2 inches long
3 cloves garlic, sliced
1 tablespoon five (5) spice powder
1 tablespoon sugar
1 teaspoon salt
Toothpick or bamboo skewer

Directions:
1. Wash the duck then drain well. Remove the giblets and cut off excess skin and fat.

2. Bring 1/2 gal of water to boil. Place the duck on a rack over the sink. Carefully, pour hot water inside and out side the duck, the duck skin should start shrinking.

3. Pat the duck dry with kitchen towel and season inside and outside with duck seasoning.

4. Insert can or bottle in the bottom of the duck for the duck to stand on the rack. Air dry with the fan for at least 3-8 hours.

5. Preheat oven at 375 F.

6. Heat the vegetable oil; add green onion, cilantro, garlic, salt, sugar and five spice powder; stir fry for a minute. Put the mixture inside of the duck. Use toothpick or bamboo skewer to close the bottom of duck.

7. Place the duck on the rack set on a roasting pan or tray and roast in the middle of preheated oven for 30 minutes, breast side down. Flip the duck breast side up and roast for another 30 minutes. Remove the duck from oven, brush honey all over the duck. Put back in the oven and bake 10 minutes, until well done.

If you want to eat the duck with rice, please follow the direction underneath.

For the sauce:
Pan dripping
½ cup water
½ cup oyster sauce
½ cup dark sweet soy sauce
3 tablespoons soy sauce
1 tablespoon garlic powder
½ teaspoon black pepper

Directions:
Remove toothpick or bamboo skewer from the roast duck then pour the water inside the duck into the measuring cup. Drain off the dripping from the roasting pan and pout into the measuring cup, let stand 2 minutes. Skim the fat off the top.

In a small sauce pan add remaining sauce and remaining ingredients to boil over low heat until a little bit thick.


For the dipping sauce: (Optional)
2 tablespoons white vinegar
1 tablespoon dark sweet soy sauce
a little bit of salt
Fresh Jalapenos or pickled jalapenos

Directions:
Mix all ingredients together.


To serve; sliced the duck on over the rice and top with the sauce. Serve with sliced cucumber, scallion and dipping sauce.

The duck sauce recipe is from Mrs. Chonthicha Gray,Virginia. Thank you for sharing you great recipe.