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Khao Moo Daeng
Recipe by Declan Cleary
Khao Moo Daeng, which is a red pork with rice dish, is full of flavours including chillies, ginger, lemongrass and garlic
- Steps
- Ingredients
Steps
- For the Pork, rub pork with red food colouring and set aside. Place remaining ingredients into a pressure cooker and warm using the sauté setting. Once warmed, add pork belly, cover and cook under high pressure for 30 minutes. Release pressure, uncover and allow pork to cool slightly in the broth.
- Heat oil in a large saucepan or deep fryer to 180oC.
- Remove pork and thoroughly pat dry.
- Strain broth through a lined fine sieve into a saucepan and simmer until reduce slightly.
- Working in batches, carefully add pork to deep fryer, cover with the lid and fry for approximately 5 minutes. Remove from the oil, season and slice.
- For the Red Chilli Sambal, gradually place all sambal ingredients into mortar and pound with a pestle until combined. Add lime and sugar, to taste. Set aside
- Bring a large saucepan of water to the boil and add a splash of canola oil.
- For the Rice Noodles, place rice flour into the bowl of a stand mixer fitted with the paddle attachment. Add boiling water and mix on medium speed. Combine tapioca and xanthan in a small bowl and add to the bowl. Gradually add enough boiling water until a thick but soft paste forms.
- Transfer mixer to a potato ricer fitted with the medium attachment. Squeeze the mixture in a steady stream into the simmering water and trim with sharp scissors. Cook for 4 minutes then strain into a colander and rinse with cold water. Drizzle with oil and toss gently to coat the noodles. Set aside.
- To assemble, place noodles into serving bowls. Top with pork, sambal, broth, peanuts and bok choy. Finish with a squeeze of lime juice.
