Khao Moo Daeng — Thai Red Pork & Rice Bowl
Tender pork simmered in a garlicky soy-based glaze until burnished and sweet, served over rice with pickled greens and fresh vegetables. The whole plate comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 1 lb pork shoulder or butt, cut into 1-inch cubes
- 3 tbsp soy sauce
- 4 cloves garlic, minced
- ½ tbsp fish sauce
- 1 tbsp granulated sugar
- 1 cup white rice, uncooked
- 1 lb combined pickled mustard greens, shredded carrots, steamed greens, and bamboo shoots (fresh or canned), for serving
Instructions
- 1
Start rice in a separate pot with 2 cups water; bring to boil, then reduce to low and cover for 15 minutes.
- 2
While rice cooks, heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~1 minute.
- 3
Add pork in a single layer. Let sit 2 minutes without stirring until edges brown, then stir and cook 5 more minutes.
- 4
Add garlic, soy sauce, fish sauce, sugar, and 0.5 cup water. Stir, then simmer uncovered 6–8 minutes until pork is tender and sauce glazes the meat.
- 5
Divide rice into bowls. Top with glazed pork and serve with pickled greens, shredded carrots, steamed greens, and bamboo shoots on the side.
Tools you’ll need
- 12-inch skillet with lid
- medium pot with lid
- wooden spoon
- knife and cutting board
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