Thai Barbecue Pork (Moo Dang)

Method9 steps

1. 1

   Step 1: Use the full 1 lb piece of boneless pork loin for this oven-roasted version of moo dang. Keep it chilled until preparing the meat.

   Uses 1 lb boneless pork loin in one piece

2. 2

   Step 2: Check the pork from step 1 and have a clean cutting board and knife ready for cutting with the grain.

   Uses One-pound pork loin piece

3. 3

   Step 3: Set out a roasting tray, ovenproof cast-iron pan or foil-lined tray. Keep the checked pork from step 2 ready to cut.

   Uses Checked pork loin ready for cutting

4. 4

   Step 4: Measure the 1 tsp Chinese five-spice powder, 1 tbsp salt, 2 tbsp soy sauce and 2 tbsp sugar into a mixing bowl.

   Uses 1 tsp Chinese five-spice powder · 1 tbsp salt · 2 tbsp soy sauce · 2 tbsp sugar

5. 5

   Step 5: Cut the pork from step 3 with the grain into long pieces about 2 inches by 2 inches across. Their length can follow the original piece.

   Uses Pork loin ready to cut with the grain

   
6. 6

   Step 6: Coat all the cut pork from step 5 with all the measured seasonings from step 4. Cover and refrigerate for at least 30 minutes; the author also permits overnight marinating.

   Minimum refrigerated pork marinade · 30 minUses Cut pork loin strips · Measured five-spice, salt, soy sauce and sugar

   
7. 7

   Step 7: Preheat the oven to 350°F (about 175°C). Lift all the marinated pork from step 6 onto the prepared roasting tray or ovenproof pan. Discard unused raw marinade. Bake for about 1 hour, then check the thickest part with a food thermometer; continue if needed until it reaches at least 63°C (145°F).

   Check roasted moo dang · 60 minUses Marinated pork strips

   
8. 8

   Step 8: Check that the roasted pork from step 7 has reached at least 63°C (145°F); it should be reddish, firm and dry on the surface without burning. Lift the cooked pork to a clean board and let it rest off the heat for at least 3 minutes before cutting.

   Rest fully cooked pork · 3 minUses Cooked pork lifted from roasting tray and drippings

9. 9

   Step 9: Slice the rested pork from step 8 and serve. For later use, cool promptly and refrigerate or freeze the cooked pork in portions. Thaw frozen portions in the refrigerator and reheat to 74°C (165°F) throughout.

   Uses Rested cooked moo dang