MOO DANG
Make and share this Moo Dang recipe from Food.com.
Provided by Alia55
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the pork with the grain into long pieces, 2 inches x 2 inches cross-sectional and any length you like. Marinade with the rest of the ingredients for at least half an hour or overnight.
- Heat the oven to 350 and bake for an hour on a tray, cast iron pan or piece of aluminum foil.
- When done, the pork should be reddish, firm and dry but not burned.
Nutrition Facts : Calories 269.1, Fat 15.9, SaturatedFat 5.5, Cholesterol 68, Sodium 2294.5, Carbohydrate 6.8, Fiber 0.1, Sugar 6.5, Protein 23.5
THAI ROAST RED PORK - MOO DAENG
Make and share this Thai Roast Red Pork - Moo Daeng recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Pat the pork loin dry; mix the food coloring with 2 tbsp water, and rub the pork with this solution.
- To prepare marinade, combine fish sauce, soy sauce, hoisin sauce, sherry, brown sugar, garlic, ginger, five spice, and sesame oil in a blender and mix on high for about 30 seconds.
- Marinate pork in a large ziplock bag or shallow dish, working marinade all over meat, for at least 2 hours, turning meat occasionally.
- Preheat oven to 450 degrees F.
- Line a baking dish with heavy foil; place a meat rack in the dish (to elevate roast); oil rack to prevent sticking; place roast on rack in dish and place in preheated oven.
- After 15 minutes, reduce heat to 350 degrees F.
- Meanwhile, place marinade in a small saucepan and bring to a boil; boil for 3-5 minutes, stirring constantly, add a little water if mixture becomes too thick; set aside.
- Cook roast in preheated oven, checking with meat thermometer starting at about 30 minutes, basting at intervals with cooked marinade.
- For a roast that is medium (has pinkness in the center), go for 160 degrees; for a roast that is well-done (fully cooked), go for 170 degrees.
- When done, remove roast from heat and let it rest for 15 minutes.
- Thinly slice roast into 1/4" medallions.
- and place on a large platter.
- Garnish with cilantro leaves; serve with hot steamed rice.
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