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Thai-Chinese Barbecue Pork Rice

A delightful fusion of Thai and Chinese flavors, featuring marinated barbecue pork served over fluffy rice, perfect for family gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 day
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Chinese, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Pork Marinade
  • 2 lb 2 lb (900g) pork loin roast Look for a well-marbled cut for juiciness.
  • 2 Tbsp 2 Tbsp (30 ml) soy sauce I recommend Kikkoman for authentic flavor.
  • 2 Tbsp 2 Tbsp (30 ml) Thai seasoning sauce Like Golden Mountain.
  • 1 tsp 1 tsp (5 ml) black soy sauce Or dark soy sauce.
  • 1 Tbsp 1 Tbsp (15 ml) five-spice powder
  • 3 Tbsp 3 Tbsp (45 ml) honey Feel free to use local honey for added flavor.
  • 1 Tbsp 1 Tbsp (15 ml) toasted sesame oil
  • 2 cloves 2 cloves garlic, finely grated or pressed
  • 1/2 tsp 1/2 tsp ground white pepper
  • 10 drops About 10 drops of red food coloring Optional, for that striking red hue.
For the Gravy
  • 1 1/2 cups 1 1/2 cups (360 ml) pork or chicken stock, unsalted
  • 1 batch Reserved pork marinade
  • 2 Tbsp 2 Tbsp (30 ml) white sesame seeds, toasted
  • 2 Tbsp 2 Tbsp (30 ml) tao jiew fermented soybean paste An essential Thai ingredient.
  • 1-1 1/2 Tbsp 1 to 1 1/2 tablespoon (15-23 ml) chopped palm sugar or brown sugar
  • to taste Dark or black soy sauce As needed.
  • 2 Tbsp 2 Tbsp cornstarch or tapioca starch For thickening.
For Optional Sauce
  • 1 Tbsp 1 Tbsp (15 ml) sweet soy sauce
  • 1 Tbsp 1 Tbsp (15 ml) vinegar
  • 1 tsp 1 tsp (5 ml) soy sauce
  • 1 tsp 1 tsp (5 ml) Thai black soy sauce
  • to taste Chopped chilies For that extra kick.
Garnishes
  • 2 Medium boiled duck or chicken eggs
  • 1 Cucumber slices
  • 1 Sliced cooked Chinese sausage

Method
 

Preparation
  1. Cut your pork loin into long strips, about 1 inch wide and 2 inches long. If desired, you can cut each strip in half for bite-sized pieces.
  2. Place the pork in a zip-top bag or shallow dish, ensuring the strips are in a single layer to facilitate even marinating.
  3. In a bowl, mix all marinade ingredients thoroughly, ensuring the honey is dissolved. Pour this over the pork, massaging the marinade in.
  4. Seal the bag or cover the dish and refrigerate for 24 to 48 hours. Flipping the pork halfway will allow it to marinate evenly.
  5. After marination, preheat your oven to 400°F (200°C), allowing it to reach temperature for at least 30 minutes.
Cooking
  1. Remove the pork from the marinade, shaking off excess marinade. Place in a roasting rack lined with foil for easier cleanup.
  2. Roast for 30-35 minutes, until the interior reaches your desired doneness (145°F for juicy perfection).
  3. While the pork roasts, set up a small pot with the unsalted stock and reserved marinade, bringing it to a gentle boil to meld the flavors.
  4. In a mortar, crush the toasted sesame seeds and combine with the fermented soybean paste.
  5. Skim off any congealed scum from your stock, adding the crushed mixture, sesame seeds, and sugar. Let this simmer, adjusting the seasoning along the way.
  6. Mix the cornstarch with a bit of water, and slowly add to your gravy while stirring, ensuring it thickens without lumps.
  7. Combine the optional ingredients for a tangy dipping sauce, stirring well.
  8. Once the pork is done roasting, allow it to rest for 10 minutes before slicing. Serve the sliced pork over rice, generously drizzling with gravy and garnishing with duck eggs, cucumber slices, and Chinese sausage.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on a stovetop. You can make the gravy in advance and reheat to smooth out any lumps.