Khao Moo Dang
Moo Dang means red pork. This dish my husband always ask me to make it for him. My kids can eat it too, because the sauce is sweet and not spicy at all. I like to make a lot of barbecue pork and keep some in a freezer. When ever we want to eat Kaw Moo Dang then I just put the pork in a microwave. That will safe me a lot of time. Just make sure when you warm it up cover the pork with a wet towel so it won't dry.
Ingredients
Pork shoulder blade or pork tenderloin 3 pound ( Cut the pork 4x5 inches)
Garlic 7-8 cloves
Chinese Five Spice 1 Tablespoon
Soy sauce 1/2 cup
Grounded black pepper 1 Teaspoon
Food coloring - Red optional
Directions
Mix all of the marinade ingredients together. Put the pork in a big bowl. Marinade the pork for at least two hours or over night.
Heat the oven to 400 F and bake for 30 minutes or until cooked. Or you can cook it on a grill. Thin slide the pork before you serve.
P.s. For left over sauce after you put the pork on a rack. Save it to make sweet sauce.
Sweet sauce
Left over sauce 1 cup
corn starch 2 tablespoons
water 1/2 cup
Mix corn starch with water. Put left over sauce in a sauce pan. Heat it up until it gets hot and slowly pour the corn starch mixed in the pan. Keep stirring until it thick. Set a side.
You also need
Jasmine rice cooked
Hard boil egg
Chinese sweet sausage (optional)
Slide cucumber and scallions
Put rice on a plate and top with thin slide pork, Chinese sweet sausage, hard boil egg, cucumber and scallions. Put the sweet sauce in a small bowl nest to the plate or some people just pure it on the top of the rice. Bon appe'tit!
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