Khao Moo Dang Recipe

Marinate the pork

In a bowl combine five-spice powder, soy sauce, dark soy sauce, hoisin, Shaoxing wine, honey, brown sugar, minced garlic and sesame oil. Stir until sugar dissolves. Add the pork strips and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Roast the pork

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top; lightly oil the rack. Arrange marinated pork strips on the rack in a single layer, reserving remaining marinade. Roast for 10 minutes, then baste with reserved marinade and flip pieces. Continue roasting another 8–12 minutes until edges are caramelized and internal temperature reaches 145°F (63°C). If pieces are thicker, reduce oven to 375°F after first 10 minutes and roast until done. For more char, finish under the broiler 1–2 minutes watching closely. Remove from oven and let rest 5 minutes; slice thinly against the grain into 1/4" slices if desired.

Make the sauce

In a small bowl mix ketchup, hoisin, soy sauce, rice vinegar, brown sugar, minced garlic and sesame oil. In a separate small cup dissolve cornstarch into the water. Place the sauce mixture into a small saucepan over medium heat and bring to a gentle simmer. Whisk in the cornstarch slurry and simmer 1–2 minutes until thickened and glossy. Taste and adjust sweetness or salt. Remove from heat and keep warm or refrigerate; it will thicken more as it cools.

Optional glazing

If you reserved extra marinade from the pork (and boiled it to food-safe temperature for 1–2 minutes), you can mix a small amount with the prepared charsui sauce to deepen pork flavor before glazing. Brush lightly on pork just before serving.

Cook the rice

Rinse jasmine rice under cold water until water runs mostly clear. Combine rinsed rice and 2.5 cups water in a rice cooker or saucepan. If using a pot, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.

Boil the eggs

Bring a saucepan of water to a gentle boil and add 1/2 tsp salt. Carefully lower eggs into the water. For hard-boiled eggs (traditional for Khao Moo Dang), boil 9–10 minutes. For slightly jammy yolks, boil 7 minutes. Immediately transfer eggs to an ice bath for 5 minutes, then peel and halve lengthwise.

Divide cooked rice among 4 bowls (about 1/2 cup cooked rice per serving—adjust to appetite). Arrange sliced char siu pork over the rice (about 6 oz cooked pork per 4 servings). Place halved boiled egg on the side of each bowl (1 egg per person).

Spoon 1–2 tablespoons of sweet charsui sauce over the pork and rice, and serve extra sauce on the side. Add pickled cucumbers or quick-pickles, sprinkle sliced scallions and cilantro. Offer chili sauce on the side for heat.

Serve warm. Leftover pork keeps for 3 days refrigerated; reheat gently to preserve glaze.