Roasted Five Spice Pork Fillet With Peanut Gravy – Moo Daeng

• 300g pork fillet
• 1 tbsp of five spices powder
  
• 2 tbsp of meat seasoning powder
  
• 1 teaspoon of salt
• 2 drops of red food colouring (optional)
• 1/2 tbsp of five spices powder
• 1 tbsp of sesame oil
  
• 1 tbsp roasted sesame
• 1 tbsp ground roasted peanuts
• 1 cup of water
• 1/2 tbsp of potato flour mixed in 1/4 cup of cold water

Special Cooking Equipment Used

• mixing bowl
  
• saucepan
  
• wire whip
  

Cooking instructions

Step 1: First we need to use a fork to pierce the pork fillet all over, this will allow the marinade to get deep into the fillet.

Step 2: Place the fillet in a mixing bowl and add the 2 tbsp of meat seasoning powder, 1 teaspoon of salt, the 1 tbsp of five spices powder, and a couple of drops of red food colouring. The food colouring is optional, but it will give the pork a deep red colour which is how it is served in Thailand.

Step 3: Now rub the marinade into the pork thoroughly, and leave the fillet to marinate – preferably overnight, but for if you are in a rush 2 hours minimum should be fine.

Step 4: Once the pork has marinated, place it in a baking dish, cover the dish with foil, and roast in an oven for 40 minutes on a medium heat.

Step 5: Carefully remove the foil, and then spoon out the juice into a bowl – we will need this for the sauce.

Step 6: Boil one cup of water in a saucepan, and then add the pork juice we collected earlier, along a 1/2 tbsp of five spice powder, and stir.

Step 7: Once the five spices powder is mixed in, add the 1/2 tbsp of potato flour mixed with 1/4 cup of cold water, the 1 tbsp of sesame oil, the 1 tbsp of ground roasted peanuts, 1 tbsp of roasted sesame, and stir everything thoroughly. Keep stirring and simmering for about 5 minutes. Until the sauce has a consistency like this.

Step 8: Now thinly slice the roasted pork, and serve with jasmine rice, spring onion, and sliced cucumbers. Pour on the sauce, and enjoy!