Moo Dang Red Roasted Pork

Total time:
4+ hours

This Chinese-Thai fusion dish has so much versatility! Serve over rice, in bao buns or, my personal favorite, in a bowl of egg noodles with a ton of different garnishes.


Red Pork:
tablespoons of coconut palm sugar
tablespoon of five-spice powder
tablespoon of sweet soy sauce
tablespoons of ketchup
cloves of garlic, smashed
pounds of pork loin
red food coloring (optional)
Noodle Bowl:
egg noodles
cups of cilantro
fried garlic
egg, hardboiled and sliced
limes, quartered
cup of scallions, sliced
white pepper
salted preserved cabbage (tang chai)
garlic oil
Yu choy


Step 1

Red Pork: place pork inside freezer bag

Step 2

On top, add five-spice powder, garlic cloves, ketchup, sweet soy sauce, palm sugar and a couple drops of food coloring

Step 3

Seal the bag and roll contents around until pork is coated, and allow to marinate for several hours (or overnight for maximum flavor)

Step 4

Once pork has marinated, place in a pot rack fatty side up

Step 5

Cook in oven at 350 degrees for about 35 mins

Step 6

Thinly slice

Step 7

Noodle Bowl: cook egg noodles, then toss in garlic oil

Step 8

Lightly blanch yu choy

Step 9

Place sliced BBQ pork on top of the egg noodles and sprinkle scallions, fried garlic and white pepper on top

Step 10

Use eggs, limes and cilantro as added garnish, and serve with yu choy

Share this recipe:

Specialty ingredients you'll need:

Filed under