Honey Roasted Pork Recipe หมูอบนำ้ผึ้ง - Hot Thai Kitchen

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup provides a similar sweetness with lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while providing similar flavor.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs offer a leaner option while maintaining moisture.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and is a healthier fat choice.

Welcome to Hot Thai Kitchen.

Introduce the dish and its name: moo ob nampeung.

Start with the marinade: add honey, soy sauce, Golden Mountain sauce, tamarind, Fiera chive, coconut milk, and white pepper.

Microplane garlic into the marinade or mince it with a knife.

Prepare the pork tenderloin by removing silver skin and cutting it into two pieces horizontally.

Poke holes in the pork with a fork to help the marinade penetrate.

Massage the marinade into the pork and remove as much air as possible from the bag.

Refrigerate the marinated pork for at least 2 hours or overnight.

Preheat the broiler function of the oven.

Place the marinated pork under the broiler for about 5 minutes until the tops are browned.

Use a meat thermometer to check for doneness; aim for 145°F, pulling it out at 140°F.

Let the pork rest after broiling.

Prepare the sauce by cooking the leftover marinade, adding black soy sauce, and adjusting sweetness and saltiness to taste.

Bring the sauce to a boil before tasting it.

Add a splash of water to balance the sauce if necessary.

Slice the rested pork into thin pieces.

Serve the pork with the sauce over rice or toss it with boiled egg noodles and blanched bok choy, adding garlic oil for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary