kao kao moo

Slow-Braised Pork Leg on Rice ข้าวขาหมู (kao ka moo)

pork

pork foot (optional)

Tbsp Golden Mountain Sauce (or sub soy sauce)

soy sauce

oyster sauce

Tbsp black soy sauce (or use dark soy sauce)

75 g palm sugar or rock sugar

cilantro roots (or 1/2 cup of roughly chopped stems)

garlic

cinnamon

star anise

Szechuan peppercorns

½ tsp white peppercorns, cracked

galangal

shiitake mushrooms

4-6 medium boiled eggs (boil for 8 minutes)

mustard greens carrots

greens,

Jasmine rice

spur chilies, chilies

sugar

salt

White vinegar, ¼-½ cup as needed

If the pork leg still has some hair on it, burn it off with a blowtorch or shave it off with a razor. Wash and dry thoroughly.

Optional step

Sear the pork leg in a wok to brown the skin on all sides. The oil will splatter quite a bit here so if you have a splash guard, use it! If you don't, you can skip this step.

Add the pork leg and foot into a large stock pot, cover with water. Add Golden Mountain Sauce, 3 Tbsp soy sauce, 3 Tbsp oyster sauce, black soy sauce, and palm sugar. Simmer for 45 minutes.

Skim off any scum that has floated to the top, then add cinnamon, star anise, Szechuan peppercorns, white peppercorns, shiitake mushrooms, cilantro roots, garlic, and galangal. Cover and simmer for 2.5 hours or until the meat is fork tender. 20 minutes before the pork is done, add the eggs and the pickled mustard greens and simmer for 20 minutes.

Remove the pork, mustard greens, and eggs. Using a mesh skimmer, scoop out all the herbs and spices and discard; alternatively, strain the sauce through a sieve. Taste and adjust the seasoning of the sauce with more soy sauce and oyster sauce. If you want the colour to be darker, add more black soy sauce.

To serve, carve some pork from the leg and cut into bite-sized pieces. Place the pork on top of jasmine rice, along with the egg, chopped pickled mustard greens, and a little bit of blanched gai lan. Pour the sauce generously over the rice, and drizzle with some chili vinegar, if desired.

Put all ingredients into a blender, starting with 1/4 cup vinegar. Blend until smooth, adding more vinegar if needed to help it blend better.

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To make chili vinegar: 

I do make this once for a while, and every time I make it, I make a big pot that will serve a few meals. You know what, braised food will be even better the next day so it's getting better and better as we eat!

Subbed chicken thighs (bone in, skin on) and cooked the entire dish in the wok and it was fantastic. If using chicken thighs, I would recommend only about 1-1 and half hours for braising. The braising juices take me back to Bangkok. 

Thank you so much!

https://content.jwplatform.com/videos/eEIENYuT.mp4

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