How to Make Red Pork Class

(Moo Daeng)

Bit more than just a Top Tip – Red Pork Recipe is a simple quick and easy recipe for making that lovely red pork Asians so often use in so many dishes, in fact during the making of this video the local Kuatiaw trader came by so we ordered some (okay it was just me) Kuaytiaw with red pork in it, and that’s just one use for it!

This recipe represents a simple “extra on the table” dish and serves as a useful base recipe for any time you wish to make red pork or indeed the flavoursome Red Pork Sauce on its own.

Of course in my own inimitable style I just love to scoff red cooked pork on its own anyway, as long as it’s smothered in that lovely richly flavoured red pork sauce.

As you will see Khwanjai doesn’t always follow the instructions and that’s how her version of this recipe was born. Much tastier than if you follow the instructions on the packet of sauce powder, although that’s still nice.

How to Make Thai Red Pork

Ingredients:
Serves 2
500g Lean Pork
1 Tbs Thai Seasoning Sauce
1 ts Chicken Stock Powder
1/2 Cup Red Sauce Powder
Water

Preparation:
Slice the Pork into steaks about 2cm (1″) thick
Open the packet of Red Sauce Mix

(You can actually make the red sauce powder yourself, but it’s so labour intensive it just isn’t worth the effort when you can buy a packet for pennies)

Cooking:
Bring 2-3 cups of water to boiling and add seasoning sauce and chicken stock
Boil the pork steaks in the water for 5 – 10 minutes and remove from the water
Add about a cup of that Pork stock water to a fresh wok and plop in the Red Pork Powder and stir until dissolved, lovely aroma!
When it comes back to boiling….
Plop in your pork again and leave boiling, continue turning the meat until the sauce thickens slightly, (great tip in the video here) for about 5-10 minutes.
Remove the pork and slice as per video tutorial
Pour the remaining sauce on top and serve
Done!

Serving Suggestion:
Traditionally, Red pork is used in other recipes but it can also be a meal in its own right when served with Jasmine rice or more enjoyably as part of a Thai banquet meal.

What else would you have in your banquet that would go well with Red Pork and Red Pork Sauce?

Here’s a selection Khwanjai put together for you, starting with Chicken Liver Red Curry of maybe Penang Beef Curry. On the milder flavour side of things you could have a lovely Pork and Lettuce Soup or maybe a Thai Omelette, hopefully you get the idea…

“Contrasting and complimentary recipes!”, Check ’em out! Also works wel with many Fried Rice Recipes.

Jules and Khwanjai discuss and give further useful information and tips in the blog – Red Pork and Red Pork Sauce

Khwanjai’s Top Tips:
Due to interruptions and delays in shooting the video, our sauce ended up cooling and becoming a little too thick. It should really have been more liquid but it still tasted marvellous.

You can actually make the sauce powder for this recipe but it just isn’t worth the effort of hunting down and grinding the ingredients when it’s so cheap to buy ready made.

The red sauce powder is labelled as Roast Red Pork Seasoning Powder available in most Asian stores, Khwanjai prefers Mae Ploy brand.

Don’t confuse this sauce powder with Sweet and Sour Sauce mix. It is not the same. If in doubt? Ask your retailer for the stuff that stains the meat red.

This is such a quick and slick recipe you’ll hardly need to print it to make notes…
If a question pops into your head, ask us…

And as always feel free to share and leave a review below…