Thai Red BBQ Pork ข้าวหมูแดง - Episode 93

Notes

Thai Red BBQ Pork is probably "The Cameraman's" very favorite Thai dish. When we went to Thailand last time, he ate Thai Red BBQ Pork at least half a dozen times. He really loves it this dish. Of course, if you have ever had Thai Red BBQ Pork, then you will understand why it is such a loved dish. Thai Red BBQ Pork is not the easiest Thai recipe to make, it's definitely not the first recipe that beginners should try. That said, it's not the most complicated Thai recipe either, so if you feel comfortable in the kitchen, then you should give this one a try. It's guaranteed to be a hit and will certainly find a place as one of your regular recipes. 

In Thailand, this dish is also usually served with little pieces of crispy pork belly. I didn't have any pork belly thawed out when I decided to do this recipe, so I omitted it altogether. The hardest part of this recipe is getting the sauce just right, since it plays dual roles as both marinade and the actual red gravy sauce that is served over the pork and rice. Perfect your sauce, and this recipe is hard to ruin. Give this one a try if you want to challenge yourself, and reward yourself too.

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Serving Info

Prep. time: 15 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 25 minutes
Servings: 4 people

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Ingredients

Protein
1 and 1/2 pounds pork tenderloin 

Marinade for Pork
2 tablespoons cilantro stems
5 cloves garlic
1/4 teaspoon white pepper
1/4 teaspoon salt
1 teaspoon Chinese Five Spice
2 tablespoons brown sugar
1 tablespoon honey
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cooking wine
1 tablespoon black soy sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1 cube fermented soy bean curd
1 tablespoon fermented soy bean curd juice
1/4 cup filtered water

Sauce
Use your left over marinade sauce +
1 and 1/2 cup chicken stock
2 tablespoon brown sugar
2 tablespoons honey
2 tablespoons soy sauce
1/4 teaspoon salt
1 teaspoon ginger
2 tablespoons roasted peanuts
2 tablespoons roasted white sesame seed
1 tablespoon cornstarch with tablespoons water