SERVES: - 6-8
- 1-1.5 kgs x Pork - fillets
- 1 cup x Rice per person
Marinade: - (for preparation only)
- 1 cup x Water
- 2 cups x Sugar
- 2 tbsps x Salt
- 1 tbsp x Roast Red Pork seasoning - see below
Sauce: - Accompaniment
- 2 cups x light Chicken Stock
- 2 tbsps x Light Soy Sauce
- 3 tbsps x Sugar
- 1 pinch x Pepper
- 1 tbsp x Sweet (Dark) Soy Sauce
- 3 tbsps x Tomato Sauce
- 3 tbsps x Cornflour
Boil marinade in saucepan for about 15 minutes, until thickened, then turn down to simmer until you are ready to use it. Then, allow to cool, somewhat.
Place pork fillets into a large bowl and cover with the mixed marinade. Leave to marinate for about 4 hours - covered, in the refrigerator.
Pre-heat the oven to 200C, then place the fillets on a baking tray and roast for 20-30 minutes, turning occasionally. Remove from the oven, allow to cool, then slice thinly.
Sauce - mix ingredients together, adding the Cornflour (mixed with a little cold water) to suit.
Wash and cook the rice in your Rice Cooker.
This form of Pork, goes very well with Salad, chopped chili (in vinegar, as a pickle), dark Sweet Soy Sauce, a light chicken broth (much the same as with Khao Man Gai - with chopped spring onion stalks, fresh sliced cucumber, spring onions, and hard-boiled eggs - quartered.
This would normally be accompanied by boiled rice - gup Khao Suay. If so, it would be called, Khao mou daeng
A 'special' dish.