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    You are in: Home / Recipes / Thai Roast Red Pork - Moo Daeng Recipe
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    Thai Roast Red Pork - Moo Daeng

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on August 26, 2002

      I agree, an exceptionaly moist roast! I wasn't too keen on rubbing in red food coloring by hand(messy), so I put the food coloring and roast in a plastic bag and worked it in that way. I also marinated the roast for about 6 hours. Finally, since it is summer and hot, we grilled the tenderloins outside over medium to low heat. Very tasty roast. Thanks!

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    • on August 12, 2002

      This was OUTSTANDING. It produced the most tender pork I've ever had. There were no tenderloins at the store, so I ended up with a 2# loin roast. After rubbing with the water/food coloring, I poked it with a fork in several places in order to let the marinade penetrate more, then I let it marinate for about 6 hours. It was a very simple recipe as well. Thanks for sharing the recipe, Sue L, it was terrific! ...But don't you think it should be called OINK DAENG instead? :-]

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    • on October 02, 2008

      Unbelievably tender! Flavour very good but next time, and there will be a next time, I will cut sesame oil in half as it's not one of our favourite flavours. Top recipe, thank you!

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    • on July 02, 2008

      Great flavour....I marinated the pork for approximately six hours. Unfortunately I had no red food colouring so used pnk as it was all I had. I made this to add to fried rice,,,I used a pork fillet and have frozen the remainder to add to future fried rice. Thanks for the recipe we love it!

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    • on June 28, 2007

      Sue, I just loved this, it was easy and very flavorful. I used a pork tenderloin and marinated for about 24 hours.Thank you for sharing, I will keep this recipe in my cookbook for sure.

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    • on May 11, 2007

      Sue, I've been playing with chinese dishes so had all these ingredients on hand--my husband was very impressed with this--as was I--Thank You for sharing--

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    • on November 22, 2004

      This was fantastic! I cut the recipe in half and it turned out superb. I didn't have any sherry so substituted white wine for it. I also sprinkled the roast with salt before putting it in the bag to marinate. I did as Kathy did with the food colouring as well. After making the roast I threw it in the fridge and chopped it all up for the next days Pork Fried Rice by Mizz Nezz. Another wonderful recipe!

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    Nutritional Facts for Thai Roast Red Pork - Moo Daeng

    Serving Size: 1 (129 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 356.1
     
    Calories from Fat 193
    54%
    Total Fat 21.4 g
    33%
    Saturated Fat 6.9 g
    34%
    Cholesterol 95.4 mg
    31%
    Sodium 563.0 mg
    23%
    Total Carbohydrate 5.8 g
    1%
    Dietary Fiber 0.2 g
    0%
    Sugars 3.9 g
    15%
    Protein 30.6 g
    61%

    The following items or measurements are not included:

    five-spice powder

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