Khao Moo Daeng

Pailin Chongchitnant’s selected khao moo daeng, written as kao moo dang in her recipe, places sliced Thai-Chinese barbecue pork over jasmine rice. Its savoury-sweet gravy includes crushed toasted white sesame seeds.

Pork loin strips marinate in soy and seasoning sauces, five-spice powder, honey, toasted sesame oil, garlic and white pepper. The selected pork then roasts on a rack, with its marinade reserved for the gravy.

The reserved marinade boils with the selected pork stock. Crushed sesame seeds, fermented soybean paste and palm sugar join the simmering gravy before the selected cornstarch slurry thickens it.

An optional dark-soy chili vinegar is mixed separately from sweet soy sauce, vinegar, regular soy sauce, Thai black soy sauce and chopped chilies. Its acidity accompanies the pork-and-rice plate.

Rested pork is sliced over the jasmine rice and covered with gravy. Optional garnishes include the selected boiled chicken egg, cucumber and cooked Chinese sausage, each served with the plated dish.