Thai Roast Red Pork - Moo Daeng
photo by Fairy Nuff
- Ready In:
- 2 lbs boneless pork loin
- 1⁄2 teaspoon red food coloring
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon dry sherry
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 tablespoon minced fresh gingerroot
- 1 teaspoon five-spice powder
- 1 tablespoon sesame oil
- 3 tablespoons cilantro leaves
- hot steamed rice
- 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.
Questions & Replies
Got a question? Share it with the community!
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!
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? :-]
RECIPE SUBMITTED BY
I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at firstname.lastname@example.org