Moo Daeng (หมูแดง) – Marinated Roasted Pork in Thai-Chinese Style

Every time I make this dish, it stirs up a lot of emotion. (I’m literally in tears right now 🥹) It reminds me so much of my childhood—of moments with my grandma and the love-hate relationship I had with this dish. I loved the flavors, but I hated having to pack it for school lunch.

My grandma made Moo Daeng using her own traditional recipe, with red yeast (angkak) instead of artificial food coloring. Whenever there were leftovers, I had to bring them to school the next day. Most of the roasted pork sold by vendors was bright red, because the food coloring they used. So naturally, people had this fixed image in their minds—Moo Daeng was supposed to be bright red. That’s why I always got made fun of for my grandma’s version. I was embarrassed. I was young and, honestly, kind of dumb.

Now, I’m proud to cook it the way my grandma did—traditional, real, and full of true flavor. I’m sure if she could see me now, she’d be so proud and happy. 🥹

#foodstr #siamstr