(Rice with reddish pork)
Preparation
MOO-DAENG
Ingredients 1 kg tenderloin 1 tablespoon black soy sauce 4 tablespoons soy
sauce 3 tablespoons sugar 1 cup ketchup
Crispy pork ingredients 1 kg pork with fat 1/2 tablespoon lime juice 1
tablespoon soy sauce 1 tablespoon salt vegetable oil
Gravy ingredients 2 cups stock 2 tablespoons black soy sauce 3 tablespoons
soy sauce 1 tablespoon sugar 1/4 cup corn flour 1 star anise 1 teaspoon white
pepper powder
Sauce 1/4 cup black soy sauce 1/2 cup distilled white vinegar 1/2 cup sugar
1/4 cup chillies
MOO-DAENG Preparations
1. Mix tenderloin together with
ketchup, soy sauce, black soy sauce, sugar for about 30 minutes.
2. Grill the tenderloin until yellow
and fragrant.
3. Slice the tenderloin, set
aside.
Crispy pork Preparations
1. Boil the pork until cook.
2. Mix the pork together with soy
sauce, lime juice, salt for about 1 hr.
3. Fry the pork with medium heat. The
oil must over the the pork. When the pork cook and crispy remove from the heat.
Cut it into the small size.
Gravy Preparations
1. Boil the stock, put the soy sauce,
black soy sauce, sugar, star anise, pepper into the pot. Simmer until boiled.
2. Filter the gravy.
3. Dissolve the flour in a little bit
cool water and pour into the pot when the gravy become thick take off the
heat.
Serving 1. Put the MOO-DAENG and crispy pork, cucumber, spring onion on
the rice.
2. Put the
gravy on the top serve with sauce.