Chinese food is famous for its variety and flavor. One ingredient that isn’t as well known but is just as tasty in Chinese cooking is kow. If youve ever wondered what kow is in Chinese food, youre in the right place. In this article, well delve into the world of kow and explore its significance in Chinese culinary traditions.
Pork kow also known as khao moo dang is a beloved Thai street food consisting of rice topped with Chinese-style barbecued pork. With its sweet, savory and slightly charred pork paired with plain white rice, it’s a simple yet extremely tasty dish. Read on to learn all about the origins, ingredients, and how to make this iconic Thai comfort food at home.
What is Pork Kow?
Pork kow is a rice dish found at Thai street food stalls and restaurants across the country. It features Chinese-style barbecued pork known as char siu. Thin slices of marinated pork are grilled or roasted until the exterior develops a slightly charred crust.
This succulent pork is then served over a bed of plain white rice. A sweet and salty sauce is drizzled over the pork and rice. Sides like a fried egg, cucumber, and pickled greens are optional additions.
The dish provides a perfect balance of flavors and textures – the tender pork pairs beautifully with the plain rice accented by sweet, salty and tangy notes in the sauce. It’s a comforting, uncomplicated meal that’s beloved by locals and visitors alike.
The Origins of Pork Kow
Pork kow has its roots in Chinese cuisine. The Chinese invented char siu also known as Chinese barbecued pork. Pork shoulder or belly is marinated in a sweet sauce featuring hoisin, honey, five spice powder and soy sauce.
It is then roasted or grilled, resulting in juicy pork encased in a slightly charred, sticky glaze. This cooking method spread from China to neighboring countries like Thailand.
In Thailand, char siu was adopted and served over white rice, picking up the name khao moo dang, which translates to “red roast pork over rice.” The rice soaks up the flavorful sauce dripped from the pork, creating a simple but tasty one-plate meal.
This Chinese-Thai fusion dish became a hit that spread from street food carts to restaurants around Thailand in the 20th century. Today it remains a staple menu item for Thai lunch and dinner.
The Best Cuts of Pork for Kow
The traditional choice for pork kow is pork shoulder, also known as Boston butt or pork butt. This inexpensive cut has marbling that keeps the meat moist and tender when cooked slowly over high heat.
Other excellent options are pork belly and pork loin. Pork belly has a high fat content that results in succulent, flavorful meat. Pork loin is a leaner cut that will still be juicy if sliced thinly and not overcooked.
For authentic Chinese-style char siu, choose boneless pork shoulder. Remove the skin and trim off excess fat before cutting into long strips around 3 inches wide. This allows the marinade to penetrate fully and the strips to caramelize nicely on the grill or in the oven.
How to Make the Sweet Soy Sauce
A hallmark of pork kow is the glistening, slightly thickened sauce drizzled over the pork and rice. To make it, combine:
- 1⁄4 cup soy sauce
- 1⁄4 cup hoisin sauce
- 2 tbsp oyster sauce
- 1⁄4 cup sugar
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1-inch ginger, minced
- 1⁄4 tsp five spice powder
Mix all ingredients in a saucepan. Simmer over medium heat for 5-7 minutes until slightly reduced. Let cool before using as both a marinade and finishing sauce. This sweet and salty sauce adds the final touch of flavor.
How to Make Pork Kow at Home
Follow these simple steps to make authentic-tasting pork kow at home:
Ingredients:
- 1 lb pork shoulder, cut into strips
- Sweet soy sauce (recipe above)
- 2 cups rice
- Cucumber, pickled veggies for garnish
Directions:
-
Pour 3⁄4 of the sauce over pork strips in a shallow dish. Marinate for 1-2 hours.
-
Grill or broil pork for 6-8 minutes per side, basting with marinade, until cooked through.
-
Meanwhile, cook rice according to package directions.
-
To serve, spoon rice into bowls. Top with char siu pork strips.
-
Drizzle over remaining sauce.
-
Garnish with cucumber slices, pickled radish, cilantro.
With minimal time and effort, you can enjoy this flavorful Thai favorite at home. Experiment with additional garnishes like a fried egg, green onions, or chili sauce.
Tips for Making Perfect Pork Kow
-
Choose pork with nice marbling for best texture and flavor
-
Grill or broil the pork, don’t steam or boil which makes it dry
-
Use medium high heat to get a charred exterior while keeping interior moist
-
Slice pork thinly across the grain before serving over rice
-
Drizzle sauce over pork and rice, don’t drench or rice gets soggy
-
Add pickled veggies and fresh herbs to balance the sweetness
-
Leftover pork and sauce keeps well refrigerated for 3-4 days
-
Cooked rice can be frozen up to 3 months for quick future meals
With its origins in Chinese and Thai cuisine, pork kow is a tasty example of culinary cross-pollination. The sweet and salty pork pairs perfectly with plain rice for a mouthwatering meal. Next time you’re craving Thai food, give homemade pork kow a try!
Understanding Kow in Chinese Cuisine
Kow is a term used in Chinese cuisine to refer to a type of grain, specifically rice. The Chinese word kow is often used to talk about rice that has been hulled and is ready to eat. It is an important part of Chinese cooking and is used in many dishes, from steamed buns to stir-fries.
Incorporating Kow into Your Cooking
If you want to try using kow in your own cooking, there are a lot of different ways to do it. Whether you’re making a simple stir-fry or a traditional Chinese dish, kow can give your food more flavor and depth. Consider trying the following:
- Fried Rice: Use kow as the base for a tasty fried rice dish and add your favorite meats, vegetables, and spices for a filling meal.
- Rice Noodle Soup: Use kow as the main ingredient in a hearty bowl of rice noodle soup. For a healthy and tasty dish, add broth, protein, and vegetables.
- Sticky Rice Desserts: Try some Chinese desserts by making sweet treats like mango sticky rice or sticky rice balls with glutinous rice.
In Chinese cuisine, kow plays a vital role in creating a wide array of delicious and satisfying dishes. KOW is an important part of Chinese cooking, whether you’re eating a simple bowl of steamed rice or a complicated stir-fry. You can improve your cooking skills and enjoy the rich flavors of Chinese food by learning about the meaning of kow and trying out different kinds. So, the next time youre exploring Chinese food, remember the importance of kow and savor every delightful bite. Share your knowledge and experiences with kow in Chinese cuisine in our.
Kau Yuk | A Belly Pork Favorite!! | Part of a Traditional 9 Course Dinner
FAQ
Why is Chinese pork red on the outside?
What is Chinese pork made of?
Why is Vietnamese pork red?
What is the difference between char siu and siu yuk?
What is Kow in Chinese food?
Kow is a traditional Chinese dish that has been enjoyed for centuries. It is a type of rice porridge that is made with sticky rice, usually cooked with pork or chicken, and sometimes served with vegetables or other ingredients. There are many different variations of kow, depending on the region and culture where it is served.
How is Kow cooked?
2. How is kow traditionally prepared and cooked? Kow is traditionally prepared by washing the rice to remove its excess starch and then cooking it in a pot or rice cooker with an appropriate amount of water. 3. Can kow be flavored or seasoned?
What does Kow mean in Chinese culture?
In Chinese culture, kow symbolizes abundance, prosperity, and the essence of a home-cooked meal. It is often believed that wasting kow brings bad luck, reinforcing its importance in Chinese culinary traditions. 12.
How do you make Kow porridge?
Kow is typically made by simmering rice in water until it becomes soft and creamy. The porridge can be made with just rice and water, or it can be spiced up with seasonings such as soy sauce, sesame oil, garlic, ginger, scallions, and other flavorings.