Khao Moo Daeng (Thai Red Pork Rice)

Pork and marinade

• 700 g Pork shoulder, boneless
• 4 cloves Garlic
• 60 ml Light soy sauce
• 30 ml Dark soy sauce
• 45 ml Honey
• 2 tsp Chinese five spice
• 15 ml Vegetable oil

Rice, eggs, and cucumber

• 300 g Jasmine rice
• 4 Egg
• 1 medium Cucumber

Gravy

• 500 ml Chicken stock
• 15 ml Rice vinegar
• 18 g Cornflour

1. Peel and finely grate the garlic. In a bowl, mix the garlic with the light soy sauce, dark soy sauce, honey, Chinese five spice and vegetable oil.
2. Put the pork shoulder in a dish and rub the marinade all over it. Cover and chill for at least 1 hour, turning once if you can.
3. Heat the oven to 180°C (355°F). Set the pork on a roasting pan and roast for 45 to 60 minutes, basting twice with the pan juices, until glossy and the thickest part reaches 70°C (160°F).
4. Rest the pork for 15 minutes, then slice it thinly. Pour any juices from the roasting pan into a saucepan for the gravy.
5. Rinse the jasmine rice until the water runs mostly clear, then cook it in a large pot with enough water to cover by about 2 cm. Bring to the boil, cover, reduce to low and cook for 12 minutes, then take off the heat and leave covered for 10 minutes.
6. Bring a saucepan of water to the boil and gently lower in the eggs. Cook for 6 to 7 minutes for soft-boiled, then cool briefly under cold running water and peel.
7. Slice the cucumber into thin rounds or batons. Keep chilled until serving.
8. For the gravy, bring the chicken stock and the reserved roasting juices to a simmer, then stir in the rice vinegar. Mix the cornflour with 3 tbsp cold water to a smooth slurry, whisk it in, and simmer for 2 to 3 minutes until glossy and lightly thickened.
9. To serve, spoon rice into bowls, top with sliced pork, cucumber and a halved egg. Spoon over the warm gravy.

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