Khao Kha Moo (Thai Braised Pork Leg on Rice)
Pork hock slow-braised in a five-spice, palm sugar and soy broth until falling apart, served over jasmine rice with braised eggs, greens and a sharp chilli vinegar.
Ingredients
- 1.5kg pork hock (front leg), skin on, cut into 3-4 pieces by your butcher
- 6 garlic cloves, smashed
- 4 coriander roots, scraped and smashed
- 1 tsp white peppercorns, cracked, or 1/2 tsp ground white pepper
- 1 tbsp neutral oil
- 60g palm sugar, chopped
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tsp five spice powder
- 2 star anise
- 1 cinnamon stick
- 4 eggs, boiled for 8 minutes and peeled
- 1 bunch gai lan (Chinese broccoli)
- 2 cups jasmine rice, cooked
- 1/4 cup pickled mustard greens, sliced
- Chilli vinegar: 4 red bird's eye chillies, 3 garlic cloves and 80ml white vinegar, pounded together with a pinch of salt and sugar
Instructions
- Put the pork in a large pot, cover with cold water and bring to the boil. Boil for 5 minutes, then drain and rinse the pork to clean it.
- Pound the garlic, coriander root and white pepper into a rough paste.
- Heat the oil in the cleaned pot over medium heat, add the paste and fry for 30 seconds. Add the palm sugar and stir until it melts and turns a light caramel.
- Add the pork and turn to coat. Add the light and dark soy sauce, five spice, star anise, cinnamon and enough water to just cover the pork (about 2.5 litres).
- Bring to the boil, then cover and simmer very gently for 2 1/2 to 3 hours, turning the pork occasionally, until a chopstick slides through the meat easily. Add the peeled eggs for the last 45 minutes.
- Blanch the gai lan in boiling salted water for 1-2 minutes and drain.
- Slice the pork, skin and all, off the bone. Serve over jasmine rice with a halved egg, gai lan, pickled mustard greens and a spoonful of the braising liquid over the rice. Serve the chilli vinegar on the side.
About this dish
Khao kha moo (ข้าวขาหมู) is Bangkok street food at its best: pork leg braised for hours in a dark, sweet and savoury broth until the skin is sticky and the meat falls apart, chopped and served over rice. It came to Thailand with Teochew Chinese cooks, and you can taste the family resemblance with lu rou fan and red-braised pork belly.
The braise is seasoned with palm sugar, dark soy sauce and five spice, with garlic, coriander root and white pepper pounded the Thai way. The sharp chilli vinegar on the side cuts through the richness. It is a great weekend cook, and the leftover braising liquid makes the best rice you will have all week.
Tips for the best result
- Blanch the pork first. It removes the scum and gives a cleaner, glossier braise.
- Keep the simmer very gentle. A hard boil makes the meat stringy before the skin has softened.
- Rest the pork in the liquid for 30 minutes before slicing. It soaks up more flavour and slices more cleanly.
Substitutions
- Pork hock: pork belly or bone-in pork shoulder cooks in about 2 hours.
- Coriander root: use a small handful of coriander stems.
- Palm sugar: brown sugar is fine.
- Pressure cooker: cook on high for 45 minutes, then release naturally.
Storage
Store the pork in its braising liquid in the fridge for up to 4 days. The fat sets on top and can be lifted off. It freezes well for 2 months.
Khao kha moo FAQs
Is khao kha moo spicy?
The braise itself isn't. The heat comes from the chilli vinegar, so everyone can add as much as they like.
What cut of pork is used in khao kha moo?
Pork leg, usually the front hock, with the skin on. The skin and connective tissue melt into the sauce and give it its sticky texture.
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