Khao Moo Daeng: Thai BBQ Pork Rice with Gravy

Why You’ll Love This Recipe

• Balanced sweet–savory flavors with aromatic five-spice and soy.
• Signature glossy gravy clings to tender pork and fluffy jasmine rice.
• Optional crispy pork belly and Chinese sausage add fun textures and layers.
• Restaurant-style results with home-cook-friendly steps and exact times.

Grocery List

• Produce: Garlic, ginger, cucumber, scallions, cilantro, optional coriander roots (or stems)
• Dairy: None (optional: eggs for serving)
• Pantry: Jasmine rice, light soy sauce, dark soy sauce, oyster sauce, hoisin or fermented soybean paste, palm or brown sugar, honey, ketchup, Chinese five-spice, white pepper, cornstarch, sesame oil, rice vinegar, neutral oil, chicken/pork stock, red fermented bean curd or red yeast rice powder, Shaoxing wine (optional), Chinese sausage, pork shoulder/collar, optional pork belly

Full Ingredients

Red Roasted Pork (Moo Daeng)

• 1.5 lb (680 g) pork shoulder/collar (well-marbled; 2–3 long strips if possible)
• 3 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine or dry sherry (optional)
• 2 tbsp palm sugar (or packed light brown sugar)
• 1 tbsp honey (plus 1 tbsp for glazing)
• 4 garlic cloves, finely minced
• 1 tbsp grated fresh ginger
• 1 tsp Chinese five-spice powder
• 1/2 tsp ground white pepper
• 1 cube (about 20 g) red fermented bean curd (nam yue), mashed, or 1 tsp red yeast rice powder (for color)
• 1 tbsp neutral oil

Fragrant Jasmine Rice

• 2 cups (360 g) jasmine rice, rinsed
• 2 1/2 cups (590 ml) water
• 1/2 tsp fine salt (optional)
• 1 pandan leaf, knotted (optional)

Glossy Caramelized Gravy

• 1 tbsp neutral oil
• 3 garlic cloves, finely minced
• 2 cups (480 ml) unsalted chicken or pork stock
• 1 tbsp fermented soybean paste (tao jiew) or hoisin sauce
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1/3 cup (about 50 g) palm sugar (adjust to taste)
• 1 tbsp ketchup (for color and mild tang)
• 1/4 tsp Chinese five-spice powder
• 1/4 tsp ground white pepper
• 2 tbsp cornstarch mixed with 3 tbsp cold water (slurry)
• 1 tsp toasted sesame oil
• 1 tsp rice vinegar
• Pan drippings from the roast (2–3 tbsp), if available

Optional Crispy Pork Belly (Moo Krob)

• 1 lb (450 g) skin-on pork belly
• 2 tsp fine salt, divided
• 1 tsp rice vinegar
• 1 tsp baking soda (optional, for extra crackle)

Optional Chinese Sausage

• 2 Chinese sausages (lap cheong), thinly sliced on the bias

For Serving

• 1 large cucumber, thinly sliced
• 4 scallions, thinly sliced
• Small handful cilantro leaves
• 4 hard-boiled eggs, halved (optional)
• Chili vinegar (prik nam som) or sliced Thai chilies in white vinegar (optional)
• Toasted white sesame seeds, for finishing (optional)

Step-by-Step Instructions

Step 1: Marinate the red pork

In a bowl, whisk light soy, oyster, hoisin, dark soy, Shaoxing (if using), palm sugar, honey, garlic, ginger, five-spice, white pepper, red fermented bean curd (or red yeast rice powder), and oil until smooth. Reserve 1/4 cup of this marinade in a clean container for glazing. Place pork in a zip-top bag or shallow dish, pour the remaining marinade over, and coat well. Press out air, seal, and refrigerate 8–24 hours, turning once halfway for even seasoning.

Step 2: Cook fragrant jasmine rice

Rinse rice under cold water until it runs mostly clear. Combine rice, water, and salt (and pandan leaf if using) in a saucepan. Bring to a gentle boil over medium heat, cover, reduce to low, and simmer for 12 minutes. Remove from heat and rest, covered, 10 minutes. Fluff and keep warm. (Rice cooker: use the same water ratio and follow machine instructions.)

Step 3: Roast and glaze the pork

Preheat oven to 400°F (200°C). Line a rimmed sheet pan with foil, set a wire rack on top, and add 1/4 cup hot water to the pan to catch drips. Remove pork from marinade, letting excess drip off (discard used marinade), and arrange on the rack. Roast 30 minutes. Mix the reserved clean marinade with 2 tbsp hot water and 1 tbsp honey; brush generously over the pork. Increase heat to 450°F (230°C) and roast 10–15 minutes more, brushing once, until edges caramelize and the center reads 145°F (63°C). Transfer pork to a board and rest 10 minutes. Carefully pour pan drippings into a bowl for the gravy.

Step 4: Make the glossy caramelized gravy

Heat oil in a small saucepan over medium heat. Sauté garlic for 30–45 seconds until fragrant. Stir in pan drippings, stock, fermented soybean paste (or hoisin), light soy, oyster sauce, dark soy, palm sugar, ketchup, five-spice, and white pepper. Simmer 8 minutes, stirring occasionally. Whisk cornstarch slurry, then stream it in while stirring. Simmer 2–3 minutes until thick, glossy, and pourable. Finish with sesame oil and rice vinegar. Keep warm; adjust sweetness or salt to taste.

Step 5: Optional crispy pork belly and sausage

For a quick re-crisp of already-cooked belly: roast at 425°F (220°C) on a rack, skin-side up, 12–15 minutes until blistered and hot. For the full crackling method: simmer the belly in water with 1 tsp salt for 25 minutes, pat very dry, prick the skin all over, brush with vinegar, and rub meaty side with 1 tsp salt and baking soda. Refrigerate uncovered, skin-side up, 12 hours to dry. Roast at 375°F (190°C) for 45 minutes, then broil (or 500°F/260°C) 8–12 minutes until the skin puffs and crackles. Rest 10 minutes before slicing. For Chinese sausage, pan-fry slices over medium-low heat 3–4 minutes until lightly rendered and glossy.

Step 6: Slice and prep garnishes

Slice the rested roasted pork across the grain into thin, even pieces (about 1/4 inch/6 mm). Slice cucumbers and scallions; rinse and dry cilantro. Halve hard-boiled eggs if using.

Step 7: Assemble and serve

Mound warm jasmine rice into bowls or plates. Fan slices of red roasted pork over the rice; add pieces of crispy pork belly and the sausage slices if using. Nestle cucumber slices and a halved egg on the side. Spoon a generous amount of hot glossy gravy over the pork and rice. Sprinkle with scallions and cilantro. Serve immediately with chili vinegar for brightness.

Pro Tips

• Reserve clean marinade for glazing before it touches raw pork—never brush with marinade that contacted raw meat unless it has been boiled.
• A wire rack and a splash of water in the pan help the pork roast evenly and keep drippings from burning, giving you better gravy.
• For deeper color without food coloring, use red fermented bean curd or a pinch of red yeast rice powder.
• Slice pork after a 10-minute rest to keep juices in the meat and improve slicing.
• Adjust gravy thickness with more slurry (for thicker) or a splash of stock (for thinner); it should be glossy and pourable, not gloopy.

Variations

• Grilled version: Grill pork over medium heat (375°F/190°C) 18–22 minutes total, turning and brushing with glaze, until 145°F (63°C). Rest and slice.
• Leaner cut: Use pork tenderloin (about 1.5 lb/680 g). Roast at 400°F (200°C) for 18–22 minutes, glaze, then 4–5 minutes at 450°F (230°C). Expect a slightly drier bite but great flavor.
• Air fryer: 380°F (193°C) for 16–18 minutes, flipping and glazing halfway; then 3–4 minutes at 400°F (205°C) to caramelize.

Storage & Make-Ahead

Marinated pork keeps 24 hours in the fridge. Cooked roasted pork and gravy keep up to 4 days refrigerated or 2 months frozen (cool fully, then pack airtight). Reheat pork covered at 300°F (150°C) for 10–12 minutes or in a skillet with a splash of water; gently rewarm gravy on the stovetop, thinning with stock if needed. Cooked rice keeps 3–4 days in the fridge; reheat covered with a teaspoon of water. Crispy pork belly is best fresh; re-crisp in a 425°F (220°C) oven for 10–12 minutes.

Nutrition (per serving)

Approximate for base bowl with rice, pork, and gravy (no sausage or crispy belly): 630 calories; 31 g protein; 78 g carbohydrates; 18 g fat; 1,400 mg sodium; 22 g sugars. Values will vary with cut of pork, sauce reduction, and add-ons.