Thai Red Braised Pork Rice

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This beloved Bangkok street food features tender pork shoulder braised in a fragrant mix of soy sauce, five-spice, and red fermented tofu, which gives the dish its iconic brick-red hue. Served over fluffy jasmine rice with a soft-boiled egg and crisp cucumber, every bite balances sweet, savory, and aromatic flavors.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 75 gCarbs
• 2 gFiber
• 8 gSugar
• 38 gProtein
• 1180 mgSodium
• 680 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 6 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Red Braised Pork

• 1.5 lbs pork shoulder, cut into 2-inch chunks
• 3 tbsp red fermented tofu, mashed
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp rock sugar or granulated sugar
• 1 tbsp Chinese five-spice powder
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, sliced
• 2 star anise pods
• 1 small cinnamon stick
• 1 cup chicken stock or water
• 2 tbsp vegetable oil

For the Sauce and Assembly

• 1 tbsp cornstarch mixed with 2 tbsp cold water
• 1 tbsp oyster sauce
• 4 cups cooked jasmine rice
• 4 large eggs
• 1 English cucumber, thinly sliced
• 1 cup blanched Chinese broccoli or pickled mustard greens
• 2 tbsp crispy fried shallots
• Fresh cilantro leaves, for garnish

Directions

1. In a large bowl, combine the mashed red fermented tofu, light soy sauce, dark soy sauce, sugar, five-spice powder, garlic, and ginger. Add the pork chunks and toss until well coated. Marinate for at least 30 minutes at room temperature, or refrigerate overnight for deeper flavor.
2. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated pork along with all the marinade and sear the pieces until lightly browned on all sides, about 4-5 minutes.
3. Pour in the chicken stock and add the star anise and cinnamon stick. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 45-55 minutes until the pork is fork-tender and the liquid has reduced by about half.
4. Meanwhile, rinse the jasmine rice until the water runs clear, then cook with the appropriate amount of water until tender. Fluff with a fork and keep warm.
5. Bring a small pot of water to a gentle boil and carefully lower in the eggs. Cook for exactly 6.5 minutes for jammy yolks, then transfer to an ice bath before peeling.
6. Remove the pork from the pot and strain the braising liquid into a small saucepan. Whisk the cornstarch slurry into the liquid along with the oyster sauce and simmer for 2-3 minutes until thickened into a glossy, brick-red sauce.
7. Divide the warm jasmine rice among four bowls. Slice the braised pork into thick pieces and arrange over the rice alongside a halved soft-boiled egg, cucumber slices, and blanched Chinese broccoli.
8. Spoon the thickened red sauce generously over the pork, then garnish with crispy fried shallots, fresh cilantro, and a drizzle of chili sauce if desired. Serve immediately.

Cook’s Notes

• Red fermented tofu (taufu yee) is the non-negotiable star ingredient — it provides both the signature red color and the tangy umami depth; do not substitute.
• For the most flavorful pork, marinate the meat overnight in the refrigerator before braising.
• Save any leftover braising liquid and freeze it; it makes an excellent base for wonton noodle soups or stir-fry sauces.
• Use day-old jasmine rice if possible, as it absorbs the sauce beautifully without becoming mushy.
• If rock sugar is unavailable, substitute with equal parts brown sugar for a slightly deeper molasses note.

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