If you love Thai food, then you must try BBQ Pork Kow. This mouthwatering dish, also known as Kao Moo Dang, combines succulent barbecue pork with sticky rice for an explosion of sweet and savory flavors.
As a Thai food fanatic myself, I was curious to learn more about the origins of this addictive lunch staple. Join me as I explore the history, ingredients, and easy methods for making BBQ Pork Kow at home. You’ll be left with a newfound appreciation for this Thai classic.
A Brief History Of BBQ Pork Kow
To understand BBQ Pork Kow, we have to go back to its Chinese origins. The Chinese have long enjoyed Char Siu, tender pork strips marinated in spices and roasted on long forks over an open flame.
When Chinese immigrants came to Thailand, they brought dishes like Char Siu with them Locals gave their own spin to the barbecue pork, serving it over rice with a sweet and salty sauce And thus, Kao Moo Dang was born!
You can now find BBQ Pork Kow at street stalls, noodle shops, and Chinese restaurants across Thailand. It’s a simple yet deeply satisfying meal perfect for lunch or an afternoon pick-me-up. The interplay of flavors and textures never gets old.
Choosing The Right Pork For Optimal Flavor
Not all pork is created equal when it comes to BBQ Pork Kow. Here are the best cuts to use for maximum juiciness and flavor:
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Pork Shoulder: Also called Boston butt, pork shoulder is ideal for slow cooking and pulling. The fat content keeps it moist while the connective tissue breaks down into tender, succulent meat. Pork shoulder gives you that melt-in-your-mouth texture.
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Pork Belly: This fatty cut lends moistness and rich, meaty flavor to BBQ Pork Kow. Slice into thin strips before roasting or grilling. The fat crisps up for a perfect crunch.
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Pork Tenderloin: Lean yet still tender, pork tenderloin requires careful cooking to avoid dryness. But the mild flavor lets the glaze shine. Just don’t overcook it!
I suggest using a mix of shoulder and belly for the ideal balance of fat and lean meat. Stay away from loin cuts, which tend to dry out.
Crafting The Perfect Sweet & Savory Sauce
No BBQ Pork Kow is complete without its signature sauce. Made from just a few pantry ingredients, it strikes the ideal balance of salty, sweet, and umami flavors.
To make it, simply combine soy sauce, oyster sauce, sugar, minced garlic, and grated ginger. Simmer until thickened slightly, then let cool.
The soy and oyster sauces provide savory depth, while the sugar balances out the saltiness. The garlic and ginger add a punch of aromatic flavor.
When serving the pork over rice, drizzle on plenty of sauce to permeate every bite. I like to garnish with cilantro and cucumber for some freshness and crunch.
Take Your Tastebuds To Thailand With Pickled Onions
Don’t forget the customary side of pickled onions with your BBQ Pork Kow! These quartered onions soaked in a sweet vinegar mixture provide a tangy crunch that perfectly offsets the rich pork.
It’s easy to make them at home. Simply soak pearl onions in cold water, then toss with a blend of sugar, vinegar, salt, and spices. Chill for a few hours, and that’s it!
The brightness of pickled onions is the ideal complement to BBQ Pork Kow. They cut through the unctuousness of the pork and bring the whole dish into balance.
Step-By-Step Instructions For Making Restaurant-Quality BBQ Pork Kow
Ready to make this addictive Thai staple at home? With just a few simple steps, you can recreate the sweet, savory flavors of BBQ Pork Kow:
1. Make the marinade:
Whisk together soy sauce, oyster sauce, shaoxing wine, sesame oil, brown sugar, five spice powder, and red food coloring until combined.
2. Marinate the pork:
Place pork shoulder or belly strips into a gallon size zipper bag. Pour in 3/4 of the marinade, reserving the rest. Seal and refrigerate for at least 2 hours, up to overnight.
3. Roast the pork:
Place pork on a foil-lined baking sheet. Roast at 300°F for 30 minutes. Brush with marinade every 10 minutes while cooking to keep moist. Cook until browned and tender.
4. Make the sauce:
In a small saucepan, stir together reserved marinade, water, tomato paste, and cornstarch. Simmer until thickened.
5. Serve:
Spoon pork, rice, and pickled onions into bowls. Drizzle over glossy sauce. Garnish with cilantro, chili peppers, and lime wedges. Dig in!
With this easy recipe, you can enjoy restaurant-quality BBQ Pork Kow without leaving your kitchen. The sweet and salty pork paired with bright pickled onions is an addictive combination you’ll crave again and again.
Frequently Asked Questions About BBQ Pork Kow
If you’re new to this Thai classic, you probably have some questions. Here are answers to some of the most common queries:
What kind of rice do you serve BBQ Pork Kow with?
The best rice is Thai jasmine rice. Its sweet aroma and fluffy yet sticky texture pairs perfectly with the pork.
Can I use another cut besides pork shoulder or belly?
Leaner cuts like loin or tenderloin can work but run the risk of drying out. Opt for well-marbled cuts like butt or shoulder for best results.
Is BBQ Pork Kow spicy?
Traditional BBQ Pork Kow doesn’t contain much heat on its own. But you can always serve with sliced chilies, Sriracha, or chili sauce on the side to amp up the spice level.
What drink goes well with BBQ Pork Kow?
I like an icy cold Thai beer like Singha or Chang with this dish. Thai iced tea also offers a nice creamy, sweet contrast to the pork.
Can I prepare the pork in a slow cooker instead of the oven?
Absolutely! Just cook on low for 6-8 hours until fork tender. Then broil with glaze to caramelize.
Satisfy Your BBQ Pork Kow Cravings Without Leaving Home
As you can see, BBQ Pork Kow is a must-try for any Thai cuisine fan. With its origins in Chinese Char Siu, this barbecue pork and rice dish has become a hearty Thai lunch staple.
By choosing fatty cuts like shoulder or belly, making a simple sweet and salty glaze, and serving with pickled onions, you can recreate this addictive dish at home. Trust me, the combination of succulent pork, fluffy rice, and bright pickled veggies will leave you craving more.
So give BBQ Pork Kow a try if you haven’t already. This Thai classic boasts finger-licking, crowd-pleasing flavors you’ll be glad you discovered. Just be prepared to become obsessed!