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Chinese-Style Red Pork

Chinese-Style Red Pork

Before we made this recipe, we thought you had to go to the Saochingcha area of Bangkok to get the tastiest red pork. No restaurant we've ever been to in America has ever offered anything that comes close to the flavor of this pork. So easy to make, and the results are astounding.

We recommend serving this with duck-fried rice with tamarind sauce.

Ingredients

For 4 Person(s)

Ingredients

Buy ingredients for this Recipe

Method for Chinese-Style Red Pork

Mix first 6 ingredients in large bowl for marinade. Place chops in extra-large resealable plastic bag. Add marinade to bag. Seal top, releasing excess air. Turn bag to coat chops. Refrigerate 3 to 5 days, turning bag occasionally.

Preheat broiler, adjusting rack 8 inches below heat source. Line rimmed baking sheet with heavy-duty foil. Remove chops from marinade. Place chops on prepared pan with some marinade still clinging. Broil until chops are cooked through and thermometer inserted horizontally into center registers 145 degrees F (about 9 minutes per side). Transfer to plates, serve and enjoy.

Chinese style red pork

Chinese style red pork

Pork rib chops

Pork rib chops

After broiling

After broiling



Reviews

Overall Rating (6)

4 out of 5 stars
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People in this conversation

  • Rated 4 out of 5 stars

    I love this recipe, and when I've served it to Thai visitors, they have said it tastes authentic.

  • Rated 4 out of 5 stars

    They were just being nice

  • Rated 4 out of 5 stars

    This marinade is way wrong for Thai Moo Daeng......There is no tomato used or plum. Honey yes. I dont know how this could be passed off as a Thai dish.

  • Anonymous

    Rated 4 out of 5 stars

    I love this recipe, and when I've served it to Thai visitors, they have said it tastes authentic.

  • Anonymous

    Rated 4 out of 5 stars

    They were just being nice

  • Anonymous

    Rated 4 out of 5 stars

    This marinade is way wrong for Thai Moo Daeng......There is no tomato used or plum. Honey yes. I dont know how this could be passed off as a Thai dish.


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