Are you a fan of Thai cuisine? Have you ever tried BBQ Pork Kow, also known as Kao Moo Dang?
This classic Thai lunch dish features succulent barbeque pork served over rice, with a savory sauce and a side of pickled green onions.
While you can find this dish at many noodle shops and Chinese markets, did you know that it’s also easy to make at home?
In this article, we’ll explore the origins of BBQ Pork Kow, the best cuts of pork to use, and how to make it yourself.
Get ready to tantalize your taste buds with this delicious Thai favorite!
What Is BBQ Pork Kow?
BBQ Pork Kow, also known as Kao Moo Dang, is a classic Thai dish that features barbeque pork served over rice. The dish is typically accompanied by a savory sauce and pickled green onions.
The origins of BBQ Pork Kow can be traced back to traditional Chinese cuisine, where it is known as Char Siu. Char Siu refers to the method of cooking seasoned pork strips on long forks over a fire or in a covered oven.
In Thai cuisine, BBQ Pork Kow has become a popular lunch dish that can be found at many noodle shops and Chinese markets. It’s a simple yet satisfying meal that combines the flavors of sweet and savory with the tender texture of barbeque pork.
The Origins Of BBQ Pork Kow
The origins of BBQ Pork Kow can be traced back to traditional Chinese cuisine. Char Siu, the Chinese version of the dish, refers to the method of cooking seasoned pork strips on long forks over a fire or in a covered oven. The cooking technique was brought to Thailand by Chinese immigrants, who settled in the country and introduced their cuisine to the locals.
In Thai cuisine, BBQ Pork Kow has become a popular lunch dish that can be found at many noodle shops and Chinese markets. The dish typically features barbeque pork served over rice, accompanied by a savory sauce and pickled green onions. The pork is marinated in a mixture of soy sauce, hoisin sauce, honey, and other seasonings before being cooked over an open flame or in an oven.
BBQ Pork Kow is a simple yet satisfying meal that combines the flavors of sweet and savory with the tender texture of barbeque pork. It has become a staple in Thai cuisine and is enjoyed by locals and tourists alike.
The Best Cuts Of Pork For BBQ Pork Kow
When it comes to choosing the best cuts of pork for BBQ Pork Kow, there are a few options that stand out. The first is pork shoulder, also known as pork butt or Boston butt. This cut is ideal for slow-cooking and has a tender, juicy texture that pairs well with the sweet and savory flavors of the dish. The pork shoulder is also a budget-friendly option, making it a great choice for those looking to make BBQ Pork Kow at home.
Another great option is pork belly, which is known for its rich, fatty flavor. While pork belly is often used to make bacon, it can also be sliced into thin strips and grilled or roasted for use in BBQ Pork Kow. The fat content in pork belly helps to keep the meat moist and adds a depth of flavor to the dish.
Finally, some cooks prefer to use pork loin for their BBQ Pork Kow. This cut is leaner than pork shoulder or pork belly but still has a tender texture when cooked properly. It’s important to note that pork loin can dry out quickly if overcooked, so it’s essential to monitor the cooking process closely.
Making The Savory Sauce For BBQ Pork Kow
The savory sauce for BBQ Pork Kow is an essential component of the dish, providing a rich and flavorful accompaniment to the barbeque pork and rice. To make the sauce, you will need a few key ingredients, including soy sauce, oyster sauce, sugar, garlic, and ginger.
To start, mix together 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of sugar in a small bowl. Next, mince 1 clove of garlic and grate a small piece of ginger. Add the garlic and ginger to the bowl and mix well.
Heat a small saucepan over medium heat and add the sauce mixture. Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
Once the sauce has thickened, remove it from the heat and let it cool for a few minutes before serving. The sauce can be stored in an airtight container in the refrigerator for up to one week.
When serving BBQ Pork Kow, pour the savory sauce over the barbeque pork and rice, making sure to get some on every bite. The combination of sweet and savory flavors will tantalize your taste buds and leave you wanting more.
Pickled Green Onions: The Perfect Side For BBQ Pork Kow
When it comes to serving BBQ Pork Kow, pickled green onions are the perfect side dish. These quick and easy refrigerator pickled scallions add a tangy and refreshing flavor to the rich and savory pork.
To make pickled green onions, simply soak the scallions in cold water to perk them up and remove some of their pungency. Then, prepare a mixture of soy sauce, sugar, vinegar, and water, along with some pear extract and other ingredients. Let the scallions soak in the mixture for a couple of hours in the refrigerator, and voila! You have a delicious side dish that perfectly complements the BBQ Pork Kow.
Pickled green onions are a popular side dish in Korean cuisine, often served alongside grilled meat and seafood dishes. They add a burst of flavor to any meal and are perfect for those who enjoy a bit of tanginess in their food.
So next time you’re serving BBQ Pork Kow, don’t forget to prepare some pickled green onions on the side. Your taste buds will thank you!
How To Make BBQ Pork Kow At Home
Making BBQ Pork Kow at home is a great way to enjoy this classic dish without having to go out to a restaurant. Here is a step-by-step guide on how to make BBQ Pork Kow at home:
Ingredients:
– 1 pound of boneless pork shoulder or pork butt
– 2 tablespoons of Thai seasoning sauce (e.g. Golden Mountain, Maggi Seasoning, or Bragg’s Liquid Amino)
– 1 tablespoon of Chinese cooking wine
– 1 tablespoon of sesame oil
– 1 tablespoon of sugar
– 1/2 teaspoon of salt
– 2 tablespoons of soy sauce
– 1 tablespoon of tomato sauce
– 1 tablespoon of honey
– 1 tablespoon of brown sugar
– 2 tablespoons of Hoisin sauce
– 1/2 teaspoon of 5-spice powder
– A few drops of red food coloring
– 1 tablespoon of vegetable oil
– 1 tablespoon of sherry
– 1 tablespoon of tomato paste
– For the Sauce:
– Leftover marinade from the barbequed pork or make 1/2 cup of marinade
– 2 tablespoons of flour
– 2 cups of water
– Vinegar
– Toasted sesame seeds
Instructions:
1. Prepare the marinade by combining Thai seasoning sauce, Chinese cooking wine, sesame oil, sugar, salt, soy sauce and tomato sauce in a Ziploc bag. Add the pork and marinate in the fridge for at least two hours and up to six hours for best results.
2. Preheat the oven to 325 degrees F. Line a sheet pan with foil and cover with a rack. Pull the meat out of the marinade and place it on the rack and place it in the oven for 30 minutes.
3. While the meat is cooking, prepare the sauce. In a small sauce pot or pan, heat up any leftover marinade from the barbequed pork (or, if you have purchased moo dang from a store, make 1/2 cup of the marinade). Peel an egg and drop it in the sauce to give it color. Add two tablespoons of flour to two cups of water and mix well. Add the flour water to the sauce to thicken it.
4. Turn the egg over to coat it in the sauce until the white part turns brownish red (like the sauce). Bring the sauce to a boil, remove the egg and set it aside. Add vinegar and toasted sesame seeds. Taste the sauce. It should be a little salty and sweet. Add more soy sauce or sugar if needed.
5. After 30 minutes, brush liberally with BBQ Pork Kow sauce and roast for an additional 30 minutes. Brush again and roast for another 20 minutes. Brush again and roast for an additional 10-20 minutes or until an internal probe thermometer inserted into the end of the fattest piece registers 145 degrees F.
6. Remove from the oven and brush one more time. Let rest for at least ten minutes then slice and serve with rice bed and dress with the remaining sauce. Garnish with slices of cucumber, scallions and fresh coriander leaves.
By following these simple steps, you can enjoy delicious BBQ Pork Kow at home!
