Khao Kha Moo - Thai Braised Pork Leg
A delicious traditional Thai braised pork recipe that will fill your kitchen with the intoxicating aromas of Thai night markets
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Servings: 4 people
Calories: 210kcal
Ingredients
- 1 Pork shank thick, about 2-4 lbs
- 2 tablespoons dark soy sauce
- 5 tablespoons light soy sauce
- 8 tablespoons palm sugar or coconut sugar
- 2 teaspoons salt
- 2 tablespoons neutral oil
- 2 tablespoons of Chinese five-spice powder
- 1.5 L water
Aromatics
- 4 star anise
- 2 cinnamon sticks
Spice Paste
- 4 coriander roots substitute with coriander stems without leaves
- 4 cloves garlic
- 1 teaspoon of black peppercorns
- 0.25 teaspoon salt
- 2 tablespoons water for initial cooking
Side dishes
- 4 Hard-boiled Eggs peeled
- Choy sum added to taste
- Pickled Mustard Greens added to taste
- 6 shiitake mushrooms dried
- Jasmine rice steamed
Thai Garlic Sauce
- 3 tablespoons garlic Finely chopped
- 2 coriander roots finely minced, use coriander stems without leaves instead
- 2 Thai chilies small size, finely minced
- 2 tablespoons rice vinegar
Procédé
Preparation
- Soak dried mushrooms in water for at least 30 min.6 shiitake mushrooms
- Soak star anise and cinnamon for 10 minutes. Drain everything.4 star anise, 2 cinnamon sticks
- In a mortar, crush the paste ingredients until you get a coarse paste.4 coriander roots, 4 cloves garlic, 1 teaspoon of black peppercorns, 0.25 teaspoon salt
- Coat the pork hock with oil.1 Pork shank, 2 tablespoons neutral oil
- Heat a generous amount of oil in a large pot or wok over medium heat. Sauté the paste for 1 min, stirring well.
- Add coconut sugar and tablespoons of water, mix until everything is well melted together.8 tablespoons palm sugar, 2 tablespoons water
- Add the 5 spices, and mix well until the mixture is homogeneous.2 tablespoons of Chinese five-spice powder
- Add the pork hock. Cook for 5 minutes, turning often.
- Add water until it's 3/4 covered.1.5 L water
- Add cinnamon sticks, star anise, and pre-soaked mushrooms.
- Add light soy sauce, dark soy sauce, and salt.2 tablespoons dark soy sauce, 5 tablespoons light soy sauce, 2 teaspoons salt
- Cover and bring to a high heat until it's bubbling vigorously, then reduce to low heat.
- Simmer for 3 hours on low heat, checking frequently to add water.
- Cut rehydrated mushrooms in half, remove stems.
- At 2 and a half hours of cooking, add hard-boiled eggs.4 Hard-boiled Eggs
- Put the mushrooms back in.
- Once 3 hours have passed, remove the meat to slice for the plates.
- Leave the eggs and mushrooms to simmer in the broth until you're ready to serve.
Thai Garlic Dipping Sauce
- In a mortar, pound the garlic, coriander roots, Thai chilies until you get a coarse paste.3 tablespoons garlic, 2 coriander roots, 2 Thai chilies
- Put in a small bowl and mix with vinegar.2 tablespoons rice vinegar
Plating
- Remove eggs and mushrooms from the broth.
- Turn to high heat and reduce the sauce by half after tasting to concentrate it.
- Blanch the choy sum in the broth and cut into 1.5-2 cm pieces.Choy sum
- Serve immediately with steamed rice. Accompany with pickled mustard greens, sliced mushrooms, sliced eggs, preserved mustard, and enjoy.Jasmine rice, Pickled Mustard Greens
Notes
Make sure to control the temperature carefully at the beginning to avoid burning the ingredients.
The dish can be adjusted according to personal tastes, particularly by adding more or fewer Thai chilies.
Nutrition
Calories: 210kcal | Féculents: 7g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 187mg | Sodium: 404mg | Potassium: 181mg | Fiber: 2g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
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