Like Thai food? Have you ever tried BBQ Pork Kow, which is also called Kao Moo Dang?
BBQ pork is served over rice in this traditional Thai lunch dish, along with pickled green onions and a tasty sauce.
You can find this dish at a lot of Chinese markets and noodle shops. But did you know it’s also simple to make at home?
This article will talk about where BBQ Pork Kow came from, the best pork cuts to use, and how to make it yourself.
BBQ pork kow is a flavorful and satisfying Chinese rice dish made with tender pieces of barbecued pork served over steamed rice. With its sweet and savory pork, soft and comforting rice, and optional accoutrements like scrambled eggs, scallions, and soy sauce, it’s become a beloved staple for many around the world.
But what exactly is kow and how did bbq pork kow become such a famous rice bowl? Let’s uncover the origins and components of this Chinese food favorite.
Defining Kow – The Foundation of BBQ Pork Kow
To understand bbq pork kow, we must first demystify kow itself. Kow simply means “rice” in Chinese. More specifically, it refers to plain, steamed rice that acts as the base or foundation in a Chinese meal.
Kow plays a central role in Chinese cuisine and culture. Beyond just being a versatile staple food, kow represents abundance and the heart of a home cooked meal in China. It is usually served alongside entrees like meat, fish, or vegetable dishes and enjoyed together in harmony.
So in bbq pork kow, kow refers to the mound of steaming hot, fluffy white rice tucked underneath the succulent pork This neutral, starchy kow soaks up the rich drippings and sauce from the pork, creating a comforting, well-rounded bite
Introducing Char Siu – Chinese BBQ Pork
Char siu is the proper name for the tender, glistening barbecue pork placed atop the rice in bbq pork kow Known as “Chinese BBQ pork” in English, it gets its signature red coloring from a sweet and savory marinade.
To make classic char siu, pork shoulder or tenderloin is marinated in a sticky blend of honey, hoisin sauce, soy sauce, rice wine, and spices. It is then roasted until caramelized and irresistibly tender. The resulting pork is shining and mahogany-hued, with a just-right balance of sweet and salty flavors.
When served over steaming white kow char siu pork transforms the rice into a crave-worthy meal that hits all the right notes – sweet salty, savory, and comforting.
The Origins of BBQ Pork Kow in Chinese Cuisine
While the exact origins of bbq pork kow are uncertain, it likely originated many centuries ago in China, the homeland of kow and char siu pork. Its evolution mirrors that of char siu itself.
As early as the Qin Dynasty, the Chinese were seasoning pork with honey and soy sauce. During the Tang Dynasty, roasted meat was glazed with a maltose syrup, creating an early predecessor to char siu.
Over time, Chinese immigrants brought char siu to other parts of Asia and Hawaii, where local ingredients like brown sugar were incorporated into the marinade. Char siu grew popular around the world, joining classic Cantonese roasted meats like siu yuk (crispy roast pork) and roast duck.
To create a full, satisfying meal, char siu was served over rice – thus creating the beloved combination of bbq pork and kow. Versions of bbq pork kow can now be found at Chinese restaurants globally.
Components that Complete a BBQ Pork Kow Rice Bowl
While char siu pork and rice are the two essentials, bbq pork kow is often served with assorted condiments and sides:
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Scallions – Thinly sliced scallions add freshness and crunch.
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Soy Sauce – A drizzle of soy sauce enhances flavor.
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Scrambled Eggs – Lightly scrambled eggs contribute protein.
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Vegetables – Quick-cooked greens like bok choy provide balance.
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Hot Chili Sauce – Chili garlic or sriracha add a spicy kick.
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Sesame Oil – A touch of this aromatic oil gives nutty depth.
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Fried Shallots – Crispy fried shallots mean extra texture.
Customize your bbq pork kow by combining your favorite accompaniments!
How to Prepare Perfect BBQ Pork Kow at Home
Here is a simple recipe to make mouthwatering bbq pork kow at home:
Ingredients:
- 2 cups uncooked jasmine rice
- 1 pound char siu (store-bought or homemade)
- 2 eggs, scrambled
- 4 scallions, sliced
- Low-sodium soy sauce
- Sesame oil
- Sriracha (optional)
Instructions:
- Cook rice according to package directions. Fluff with a fork.
- Slice char siu pork into thin strips.
- Spoon rice into bowls. Top with char siu pork and scrambled egg.
- Garnish with scallions.
- Drizzle with soy sauce and sesame oil to taste. Add sriracha if desired.
- Serve immediately while rice is hot. Enjoy!
With minimal effort, you can recreate this Chinese food classic at home. Adjust proportions and toppings to suit your tastes.
Key Takeaways About BBQ Pork Kow
BBQ pork kow is the quintessential Chinese comfort food, combining soft rice, savory barbecue pork, and customizable garnishes. Here are the key lessons:
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Kow refers to plain steamed rice, the starchy base of the dish.
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Char siu is the sweet, salty, and tender Chinese BBQ pork.
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Customizable additions like soy sauce and egg complete the meal.
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Bbq pork kow likely originated centuries ago in China.
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You can easily make bbq pork kow at home with just a few ingredients.
Now that you’re a bbq pork kow expert, get ready to enjoy this homey and craveable rice bowl anytime! With its perfect balance of textures and flavors, every bite satisfies.
Making The Savory Sauce For BBQ Pork Kow
The savory sauce for BBQ Pork Kow is an important part of the dish. It goes well with the barbecue pork and rice and adds a lot of flavor. Some important things you will need to make the sauce are soy sauce, oyster sauce, sugar, garlic, and ginger.
In a small bowl, mix together 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of sugar. Next, mince 1 clove of garlic and grate a small piece of ginger. Add the garlic and ginger to the bowl and mix well.
Heat a small saucepan over medium heat and add the sauce mixture. Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
Take the sauce off the heat when it gets thick, and let it cool for a few minutes before you serve it. The sauce can be stored in an airtight container in the refrigerator for up to one week.
To serve BBQ Pork Kow, pour the tasty sauce over the pork and rice, making sure that every bite has some. The combination of sweet and savory flavors will tantalize your taste buds and leave you wanting more.
The Origins Of BBQ Pork Kow
The origins of BBQ Pork Kow can be traced back to traditional Chinese cuisine. For the Chinese version of the dish, char siu, pork strips are cooked on long forks over a fire or in an oven with a lid. The Chinese immigrants who moved to Thailand brought the cooking method with them and shared their food with the locals.
Thai people like to eat BBQ Pork Kow for lunch, and you can find it at many noodle shops and Chinese markets. The dish typically features barbeque pork served over rice, accompanied by a savory sauce and pickled green onions. Soy sauce, hoisin sauce, honey, and other spices are mixed together and put on the pork before it is cooked over an open flame or in an oven.
It’s easy to make and tastes great. BBQ Pork Kow has sweet and savory flavors and is made with tender barbecue pork. It has become a staple in Thai cuisine and is enjoyed by locals and tourists alike.
The Perfect Char Siu (Chinese BBQ Pork)
What cut of meat do you use for Chinese barbecue pork?
The cut of meat I like to use for Chinese barbecue pork is pork tenderloin, simply because it is easy for the children to eat, and also because we love the succulence and tenderness of the cut. This char siu pork recipe is so easy that I frequently make this for dinner during the busy week.
How long do you Baste Chinese barbecue pork?
Baste generously every 3 to 5 minutes, and watch the meat carefully so that it doesn’t burn. My family love this Chinese barbecue pork served simply with steamed Jasmine rice and some steamed Chinese greens on the side (pak choi or Chinese broccoli work really well here).
What to serve with Chinese barbecue pork?
My family love this Chinese barbecue pork served simply with steamed Jasmine rice and some steamed Chinese greens on the side (pak choi or Chinese broccoli work really well here). At other times, we love to fill steamed bao buns with slices of Chinese barbecue pork with some quick pickled carrots and quick pickled cucumbers.
How do you eat pork ribs in Thailand?
To serve, slice the pork about 1/4 inch thick, place on top of rice bed and dress with the sauce. Garnish with slices of cucumber, scallions and fresh coriander leaves. This traditional Thai pork dish is simple to make yet amazingly delicious and presentable. Serve with jasmine rice and fresh vegetables.