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Khao Kha Moo

Experience the rich flavors of Khao Kha Moo, a Thai braised pork leg dish, simmered to perfection and served with jasmine rice and pickled greens.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Braised Pork
  • 2-4 lbs Pork shank thick Choose well-marbled pork for best results.
  • 2 tablespoons Dark soy sauce Opt for a high-quality brand, such as Kikkoman.
  • 5 tablespoons Light soy sauce
  • 8 tablespoons Palm sugar or coconut sugar Preferably palm sugar for its unique flavor.
  • 2 teaspoons Salt
  • 2 tablespoons Neutral oil
  • 2 tablespoons Chinese five-spice powder
  • 1.5 L Water
  • 4 pieces Star anise Toast lightly for enhanced flavor.
  • 2 pieces Cinnamon sticks
  • 4 pieces Coriander roots If not available, use coriander stems without leaves.
  • 4 cloves Garlic Crushed for aroma.
  • 1 teaspoon Black peppercorns
  • 0.25 teaspoon Salt
  • 2 tablespoons Water for initial cooking
  • 4 pieces Hard-boiled eggs peeled
  • to taste Choy sum added to taste for freshness.
  • to taste Pickled Mustard Greens added to taste.
  • 6 pieces Dried shiitake mushrooms soaked and rehydrated.
  • for serving Steamed jasmine rice
  • 3 tablespoons Garlic finely chopped.
  • 2 roots Coriander finely minced.
  • 2 small Thai chilies finely minced, adjust based on spice preference.
  • 2 tablespoons Rice vinegar to balance flavors.

Method
 

Preparation
  1. Soak the dried shiitake mushrooms in water for at least 30 minutes and soak the star anise and cinnamon sticks for 10 minutes, then drain.
  2. In a mortar, crush the garlic, coriander roots, and Thai chilies into a coarse paste.
  3. Rub the pork shank with neutral oil, ensuring an even coating.
  4. Heat a generous amount of oil in a large pot or wok over medium heat. Add the paste and sauté for about 1 minute until fragrant.
  5. Stir in the palm sugar along with 2 tablespoons of water, mixing until well-melted.
  6. Add the Chinese five-spice powder and stir until combined.
  7. Introduce the pork shank into the pot and cook for 5 minutes, turning often to sear the meat.
  8. Pour in enough water until the pork is 3/4 covered. Add the cinnamon sticks, star anise, and pre-soaked mushrooms.
  9. Stir in the light soy sauce, dark soy sauce, and salt.
  10. Cover and bring the pot to high heat until bubbling, then reduce to low heat and simmer.
  11. Let it simmer for about 3 hours, checking frequently and adding water as necessary.
  12. Cut rehydrated mushrooms in half and remove stems.
  13. At the 2.5-hour mark, gently add the hard-boiled eggs and return the mushrooms to the pot.
  14. After 3 hours, remove the pork shank to slice for plating, leaving the eggs and mushrooms to continue simmering in the broth.
  15. In a mortar, pound garlic, coriander roots, and Thai chilies into a coarse paste and mix with rice vinegar for a zesty touch.
  16. Remove the eggs and mushrooms from the broth. Turn to high heat to reduce the sauce by half until thickened.
  17. Blanch choy sum in the broth, then cut into 1.5-2 cm pieces for a delightful side.
  18. Present the dish with steamed jasmine rice and accompany with pickled mustard greens, sliced mushrooms, and sliced eggs.

Notes

Avoid overcooking the meat by keeping an eye on the simmering process. Ensure you're using high-quality pork for the best flavor and tenderness.