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Thai-Chinese BBQ Pork Rice

A delicious and comforting dish featuring marinated pork loin served over sticky rice, enriched with a flavorful gravy and garnished with fresh ingredients.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 days 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Chinese, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade and BBQ Pork
  • 2 lb pork loin roast Look for a piece with a bit of fat for flavor.
  • 2 Tbsp soy sauce Use a quality soy sauce for a good depth of flavor.
  • 2 Tbsp Thai seasoning sauce Golden Mountain or substitute for authentic tastes.
  • 1 tsp black soy sauce Adds richness.
  • 1 Tbsp five-spice powder A must for that classic aroma.
  • 3 Tbsp honey Feel free to adjust to your sweetness preference.
  • 1 Tbsp toasted sesame oil Adds nutty undertones.
  • 2 cloves garlic Finely grated or pressed.
  • 1/2 tsp ground white pepper For a little kick.
  • 10 drops red food coloring Optional for beautiful reddish color.
  • 1.5 cups unsalted pork or chicken stock Homemade is always best!
  • reserved pork marinade marinade To enhance gravy flavor.
For the Gravy
  • 2 Tbsp white sesame seeds Toasted.
  • 2 Tbsp tao jiew fermented soybean paste
  • 1 to 1.5 Tbsp chopped palm sugar or brown sugar Adjust based on sweetness preference.
  • as needed dark or black soy sauce
  • 2 Tbsp cornstarch or tapioca starch For thickening the gravy.
  • 1 Tbsp sweet soy sauce For dark soy chili vinegar.
  • 1 Tbsp vinegar For dark soy chili vinegar.
  • 1 tsp soy sauce For dark soy chili vinegar.
  • 1 tsp Thai black soy sauce Or 2 tsp Chinese dark soy sauce for dark soy chili vinegar.
  • to taste chopped chilies For dark soy chili vinegar.
Optional Garnishes
  • medium boiled duck or chicken eggs
  • cucumber slices
  • sliced cooked Chinese sausage

Method
 

Preparation
  1. Begin by cutting the pork loin into long strips, approximately 1 x 2 inches.
  2. In a mixing bowl, combine the soy sauce, Thai seasoning sauce, black soy sauce, five-spice powder, honey, sesame oil, garlic, white pepper, and food coloring (if using).
  3. Pour the marinade over the pork, ensuring it’s fully coated. Cover and marinate for 24-48 hours in the refrigerator for optimal flavor.
Roasting and Gravy Preparation
  1. Preheat your oven to 400°F (200°C). Let the marinated pork come to room temperature while preparing your rice and any garnishes.
  2. Line a baking sheet with foil to simplify cleanup. Place a wire rack on the sheet and arrange the marinated pork strips in a single layer on the rack.
  3. Roast in the oven for 30-35 minutes, or until the internal temperature reaches 155°F (68°C) for juicy pork.
  4. While the pork is roasting, combine the stock and the reserved pork marinade in a pot. Bring to a gentle boil.
  5. In a mortar, crush the sesame seeds. Once crushed, add the tao jiew to the pot, mix, and season.
  6. To thicken, create a cornstarch slurry and add it to the gravy, stirring until it reaches your desired consistency.
Serving
  1. In a small bowl, mix all ingredients for the dark soy chili vinegar together until well combined.
  2. After removing the pork from the oven, let it rest for about 10 minutes. Slice the pork against the grain.
  3. To serve, place the sliced pork over hot rice, generously topped with gravy. Garnish with eggs, cucumber slices, and sliced Chinese sausage if desired.

Notes

Bring ingredients to room temperature for best results. Store leftovers in an airtight container in the fridge for up to 3 days. The pork can be marinated up to 48 hours in advance, and the gravy can be made a day ahead and reheated.