Comments on: Thai-Chinese BBQ Pork Rice (Kao Moo Dang)

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 23 May 2022 19:46:50 +0000

In reply to Hendrik. I think they are very different, let me know your thought if you give them both a try!

By: Hendrik

Hendrik — Mon, 23 May 2022 09:32:18 +0000

This is a lot like the lemongrass pork recipe, isn't it? I mean both have five-spice powder which is the dominating taste aspect. One has lemongrass and this has tao jiew.

By: mavee125

mavee125 — Tue, 19 Oct 2021 10:31:48 +0000

This chicken bbq pork & rice is absolutely delicious and very flavorful! I added a bit of Mee Ploy Sweet Chili sauce that I bought from Karman Foods for a more perfect finish.

By: Daniel

Daniel — Sat, 16 Oct 2021 02:45:32 +0000

In reply to Daniel. ...p.s. A quick technique to remove all the "scum" after initially boiling the pork or chicken stock with the pork marinade, is to use a large sieve, then pour the boiling mixture through the sieve and into a large bowl. Then pour the contents of the large bowl back into the cooking utensil and continue. Otherwise, using a strainer to manually remove the scum one scoop at a time take a long time, and is not efficient.

By: Daniel

Daniel — Sat, 16 Oct 2021 01:53:35 +0000

In reply to Daniel. ...and let me also say, that my cut section were smaller than Pai's, because I screwed it up. These smaller portions, with more square inches exposed to heat, likely contributed to the reason reduced cooking times worked out better for me. If you cut the meat like Pai did, something closer to her recommended 30 - 35 minutes may work out better. But we all know it's impossible to correct an overcooking mistake once it's been made. So, for most any meat recipe from any source, I usually back off by at least 10% with the cooking time, and that practice has always served me well.

By: Daniel

Daniel — Sat, 16 Oct 2021 01:46:59 +0000

This is fantastic recipe, and my new favorite way to cook pork. I cut a good quality pork loin roast into portions. I made a mistake for half of it, and cut it against the grain (to resemble pork chops). Then I went back to watch the video, because I thought I'd made a mistake, and learned Pai cuts portions lengthwise WITH the grain. The half I cut that way seemed to work out a little better. So, remember to cut lengthwise, as Pai says, so you end up with long strands in each section. (Not that big of a deal if you forget or screw up the cut. It will still turn out awesome.) I marinated for 48 hours. Turned out awesome. I also pre-basted each section with vegetable oil, just to ensure a moist result, as Pai suggested. I don't own a meat thermometer, which is very amateurish, because I need one. So, I experimented by roasting a smaller piece first, because I didn't want to ruin the whole thing by overcooking it. I started with 400 deg F for 24 minutes. It was good, but seemed a bit dry and fibrous. So, I cooked the rest at 400 deg F for 21 minutes. This turned out to be the perfect temperature and time for me, and looked just like the result in Pai's video: Same texture and taste. I recommend backing off on the time if you don't have a meat thermometer. 21 minutes at 400 deg F was perfect for me. Then let it rest for at least 10 min before cutting into it.

By: Lori

Lori — Sat, 01 May 2021 14:22:47 +0000

In reply to Ashaz. Boneless skinless chicken. breasts or thighs would work.

By: Stephen Chan

Stephen Chan — Tue, 13 Apr 2021 11:05:25 +0000

I’m a Hongkonger who loves Thai food, so I’ve tried both of Pailin’s Char Siu recipes, Chinese and Thai style. Personally I love the gravy of the Thai one but the pork of the Chinese one, so I’d recommend you try both as well.

By: Ashaz

Ashaz — Sun, 11 Apr 2021 16:10:14 +0000

Can you please tell what cut should we use if we make this with chicken? Or how can we make this with chicken? Because I don't eat pork.

By: Stephen

Stephen — Mon, 22 Mar 2021 17:14:30 +0000

Made this today, well started two days ago with the marinade! I'm English and my wife is Thai. I knew it was a success when I saw the biggest of smiles on my wife's face. Easy to follow recipe, would recommend it to everyone. Aroy mak mak.

By: Fon

Fon — Fri, 12 Mar 2021 16:26:07 +0000

Oh my god! This brought me right back to my childhood. I probably ate this once a week growing up in Southern Thailand. And you just blew my mind, why haven't I tried making this before. Thank you for making this recipe. I am Thai and your youtube channel has been my go to whenever I want to make a perfect dish or impress my American friends. My 6 year old also loves watching you.

This recipe couldn't have been more timely. I have frozen pork tenderloin in the freezer that I ran out of idea of what to make.

Thank you for doing what you do and please keep making more videos.