khao kha 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

Thai Pork Leg Stew Recipe (Kao Ka Moo) ข้าวขาหมู - Hot Thai Kitchen.mp4

This khao kha moo recipe features fall-apart tender pork leg braised in a sweet and savory sauce for a truly authentic Thai dish.

Khao Kha Moo (Thai Braised Pork Leg Recipe)

pork leg

coriander root

black peppercorns

palm sugar

shiitake mushrooms (soaked)

Chinese five spice powder

water

eggs

choy sum (see notes, add to taste)

pickled mustard greens (add

Warm a generous amount of oil in a big pot or wok over medium-high heat. Add the pork leg. Cook for 5 minutes, turning it often to brown all sides evenly. This crucial step helps keep the skin intact later when it simmers.

Use a mortar and pestle to mash the garlic, black peppercorns, and coriander root into a rough paste.

Place a large pot on your stove top and turn the heat to medium – toss the ground spices, cinnamon, star anise, and mushrooms that have been soaked beforehand into the pot. Stir them for about 30 seconds until they release their aroma.

Add palm sugar to the pot, simmer and stir until it starts to caramelize.

Pour in water, add five spice powder, and pour in light and dark soy sauce. Add salt and the pork leg. Cover the pot. Let everything simmer for 3 hours on low heat.

Two and a half hours in, you can slip in some boiled eggs if you like. They’ll get a nice brown tint from the broth. When the full 3 hours are up, it’s time to take the pot off the stove. Serve right away with some steamed jasmine rice. If you’re adding veggies, go to the next step.

Blanch your greens – choy sum, Chinese broccoli, or bok choy. Just dip them in boiling water, drain well, and they’re ready to serve. Pair with pickled mustard greens and enjoy!

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Slow-Braised Pork Leg on Rice ข้าวข...

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