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Tuesday, 22 December 2015

Thai Red Pork - 'mou daeng' - หมูแดง







SERVES: - 6-8


Ingredients:

  • 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



Method:

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.


Preparation:

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.


Serving :

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.


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