This instruction has been extracted from the complete Khao Muu Daeng recipe on a search enquiry I have observed.


The quick and easy short-cut:

  • Many stalls in Thailand simply mix some soy sauce, palm sugar vinegar and sliced  chillies and allow to steep before placing on the table for people to add it themselves.

The traditional and the full flavoured method:


  • This begins with the juices of the cooked pork which contains the original marinade. in fact this is more a gravy than a light sauce. many people then add the sauce as described above to this dish already served with the gravy.

  1. Into a saucepan add the juices of the cooked pork.
  2. Add two tablespoons of dark sweet soy, and 2 tablespoons of palm sugar and two tablespoons of rice vinegar. 
  3. Reduce to a thick sauce like consistency, adding a little rice flour if necessary to thicken it.