Khao Mu Daeng Red Pork Cauliflower Rice

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Elephant sanctuaries

📍 Where this dish comes from: Northern Thailand · Elephant sanctuaries
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Khao Mu Daeng Red Pork Cauliflower Rice, plated and ready to serve

Khao Mu Daeng (Red Pork Rice) is Bangkok’s most beloved Chinese-Thai street food — pork neck roasted in a sweet, spiced red marinade until deeply caramelised and served over rice with a light gravy and crispy garlic. Our keto version swaps rice for cauliflower and reduces the sugar in the marinade, but the spectacular red lacquered pork remains.

What You’ll Need

Ingredients for Khao Mu Daeng Red Pork Cauliflower Rice

Khao Mu Daeng Red Pork Cauliflower Rice

Chinese-Thai lacquered red roast pork over cauliflower rice with a rich gravy and crispy garlic — a Bangkok lunch counter classic.
Print Recipe
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 440kcal

Ingredients

  • 700 g pork neck whole
  • 3 tbsp red fermented tofu (nam yee)
  • 2 tbsp oyster sauce (keto)
  • 1 tbsp coconut aminos
  • 1 tbsp fish sauce
  • 1 tsp five-spice powder
  • 1 tsp erythritol
  • Red food colouring (optional)
  • pork drippings Gravy
  • stock Gravy
  • coconut aminos Gravy
  • Crispy garlic in oil to serve
  • Cauliflower rice to serve

Instructions

  • Mix the marinade: red fermented tofu, oyster sauce, coconut aminos, fish sauce, five-spice, erythritol.
  • Marinate the pork neck 4+ hours or overnight.
  • Roast at 200°C for 45 minutes, basting with marinade every 15 minutes.
  • Rest 10 minutes. Slice thinly.
  • Make the gravy from pan drippings, stock, and coconut aminos. Simmer 5 minutes.
  • Serve sliced pork over cauliflower rice with gravy and crispy garlic oil.

Nutrition

Serving: 1serving | Calories: 440kcal | Protein: 40g | Fat: 28g | Fiber: 1g
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Cooking Khao Mu Daeng Red Pork Cauliflower Rice in the kitchen

Health Benefits

  • Five-spice powder contains star anise, a natural source of shikimic acid, studied for its antiviral properties.
  • Red fermented tofu (nam yee) is a fermented soy product that contributes umami depth and B vitamins.
  • Pork neck’s collagen converts to gelatin during roasting, adding richness and body to the gravy.

Pairs Well With

  • Cauliflower Khao Pad Thai Fried Rice
  • Jicama Som Tam Green Papaya Style Salad
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