Khao Moo Yang with Gravy Sauce is grilled pork with rice and a savory gravy sauce. I got the idea for this dish from the Thai-Chinese BBQ pork we call Khao Moo Daeng in Thai. But instead of the usual red BBQ pork, this version uses grilled marinated pork served over steamed rice and topped with a rich, flavorful brown gravy.
This dish is one of my personal favorites. What I love most is the gravy sauce. It’s slightly sweet, rich, and savory, and it goes so well with the smokiness of the grilled pork. Honestly, I could eat just the gravy over rice and be happy. But when you add the grilled pork on top, it brings everything together.
For the pork, you’ve got a few options depending on what you like. Pork collar is juicy and tender and melts in your mouth when grilled. Pork loin is a leaner, healthier choice. It can be a little dry sometimes, but if you cook it just right, it still tastes great. My go-to cut, though, is pork shoulder. It’s not too fatty, it’s full of flavor, and it becomes beautifully tender when slow-grilled or air-fried at the right temperature.
The rest of the ingredients are really simple and easy to find. I use oyster sauce, soy sauce, a bit of palm sugar for sweetness, and just a pinch of salt to round out the flavor. Nothing fancy. You can also add a boiled egg and some vegetables like bok choy or fresh cucumber to balance things out.
And if you're in the mood for noodles instead of rice, you can totally switch it up and turn this into Ba Mee Moo Yang, which is grilled pork served with egg noodles. It works just as well and is super tasty. You can find this alternative recipe here: Ba Mee Moo Yang (Thai Grilled Pork Egg Noodles)
And if you're also interested in more tasty Thai comfort food, you might want to check out these recipes: Thai Beef Noodle Soup (Guay Tiew Nue Nam Sai) Recipe, Kai Jeow Horapa (Thai Sweet Basil Omelet) Recipe, Thai Iceberg Lettuce Stir-Fry with Oyster Sauce Recipe, and Thai Stir Fried Noodle (Pad See Ew) Recipe
To make this recipe, you are going to need:
- 400 g. Pork cut
- 200 ml. Water for gravy sauce
- 10 tablespoons of oyster sauce
- 8 tablespoons soy sauce
- 4 tablespoons palm sugar
- 4 tablespoons five-spice powder
- 2 garlic cloves, minced for gravy sauce
- 4 boiled eggs, optional
- 200 g. Bok choi, optional
Here is a step-by-step guide on how to make Khao Moo Yang with Gravy Sauce Recipe
1 Start by gathering all the essential ingredients you'll need to make Khao Moo Yang with gravy sauce.
2 In a large bowl, marinate the pork with oyster sauce, soy sauce, palm sugar, and a pinch of five-spice powder.
3 Mix everything together until the palm sugar fully dissolves, then let the pork marinate for at least 30 minutes.
4 Once the pork is ready, preheat your air fryer to 180°C. Pop the marinated pork in and cook for about 10 minutes.
5 Then flip the pork, raise the temperature to 200°C, and cook for another 10 to 12 minutes. Adjust the time as needed depending on how thick your cut of meat is.
6 Once the pork is cooked through, take it out of the air fryer and slice it into thin pieces.
7 While the pork is cooking, you can prepare the gravy sauce using the leftover marinade. Heat 1 tablespoon of cooking oil in a saucepan, then add the minced garlic. Stir it until it turns golden and fragrant.
8 Add the leftover marinade along with 200 ml of water to the saucepan. Stir to combine and heat until the sauce starts to bubble. Then remove it from the heat.
9 Bring water to a boil in a small pot, then quickly blanch the bok choy and eggs.
10 To plate the dish, start with a bed of steamed rice. Add the grilled pork on top, arrange some veggies and a boiled egg on the side, then pour the gravy sauce over the pork. Enjoy!
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Khao Moo Yang with Gravy Sauce Recipe
Discover how to make Khao Moo Yang with savory gravy sauce, a delicious Thai grilled pork dish served over steamed rice with my personal secret recipe. Easy to prepare and full of rich flavors!
Ingredients
- 400 g. Pork cut
- 200 ml. Water for gravy sauce
- 10 tablespoons of oyster sauce
- 8 tablespoons soy sauce
- 4 tablespoons palm sugar
- 4 tablespoons five-spice powder
- 2 garlic cloves, minced for gravy sauce
- 4 boiled eggs, optional
- 200 g. Bok choi, optional
Directions
- Start by gathering all the essential ingredients you’ll need to make Khao Moo Yang with gravy sauce.
- In a large bowl, marinate the pork with oyster sauce, soy sauce, palm sugar, and a pinch of five-spice powder.
- Mix everything together until the palm sugar fully dissolves, then let the pork marinate for at least 30 minutes.
- Once the pork is ready, preheat your air fryer to 180°C. Pop the marinated pork in and cook for about 10 minutes.
- Then flip the pork, raise the temperature to 200°C, and cook for another 10 to 12 minutes. Adjust the time as needed depending on how thick your cut of meat is.
- Once the pork is cooked through, take it out of the air fryer and slice it into thin pieces.
- While the pork is cooking, you can prepare the gravy sauce using the leftover marinade. Heat 1 tablespoon of cooking oil in a saucepan, then add the minced garlic. Stir it until it turns golden and fragrant.
- Add the leftover marinade along with 200 ml of water to the saucepan. Stir to combine and heat until the sauce starts to bubble. Then remove it from the heat.
- Bring water to a boil in a small pot, then quickly blanch the bok choy and eggs.
- To plate the dish, start with a bed of steamed rice. Add the grilled pork on top, arrange some veggies and a boiled egg on the side, then pour the gravy sauce over the pork. Enjoy!
