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–+ servings

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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