{"id":170487,"title":"Khao Kha Moo \u2013 Ciolan de porc brazat thailandez","modified":"2026-09-13T17:26:29+02:00","plain":"O re\u021bet\u0103 tradi\u021bional\u0103 delicioas\u0103 de porc brazat thailandez, care v\u0103 va umple buc\u0103t\u0103ria cu aromele \u00eemb\u0103t\u0103toare ale pie\u021belor de noapte thailandeze.\n\n\n\nDac\u0103 exist\u0103 un preparat pe care \u00eel asociez negre\u0219it cu buc\u0103t\u0103ria thailandez\u0103, acesta este Khao Kha Moo (\u0e02\u0e49\u0e32\u0e27\u0e02\u0e32\u0e2b\u0e21\u0e39). Tradus literal \u201eporc brazat cu orez\u201d, este una dintre cele mai populare m\u00e2nc\u0103ruri stradale din Thailanda. Pe str\u0103zile thailandeze, la fel ca faimosul orez cu pui, dac\u0103 privi\u021bi cu aten\u021bie \u00eel ve\u021bi z\u0103ri la fiecare col\u021b.\n\n\n\nGr\u0103mezi de ciolane brazate, extrem de fragede, \u00eentr-o pia\u021b\u0103 de noapte thailandez\u0103\n\n\n\n\u00cen pie\u021bele de noapte este greu s\u0103 ratezi aceste gr\u0103mezi uria\u0219e de ciolane de porc, cu o arom\u0103 pur \u0219i simplu irezistibil\u0103. \u00cens\u0103 preparatul nu se rezum\u0103 doar la carnea brazat\u0103. La fel ca \u00een cazul jokbal-ului coreean sau al preparatului Moo Palo, acesta se serve\u0219te al\u0103turi de o varietate bogat\u0103 de garnituri \u0219i sosuri pentru \u00eenmuiat, pe care le vom descoperi \u00eempreun\u0103 \u00een acest articol.\n\n\n\nCe este Khao Kha Moo?\n\n\n\nA\u0219adar, p\u00e2n\u0103 acum \u0219ti\u021bi deja c\u0103 este vorba despre carne de porc brazat\u0103, dar nu numai! Kha Moo (\u0e02\u0e32\u0e2b\u0e21\u0e39) \u00eenseamn\u0103 porc brazat, iar dac\u0103 ve\u021bi comanda doar at\u00e2t, ve\u021bi primi \u00een farfurie ciolanul \u00eentreg de porc. Am f\u0103cut eu oare asta de mai multe ori? Medicul meu de familie \u00eemi cite\u0219te articolele, a\u0219a c\u0103 m\u0103 voi ab\u021bine s\u0103 r\u0103spund.\n\n\n\n\u00centr-un local de familie din Phuket, condus de un cuplu de peste 20 de ani\n\n\n\n\u00cen schimb, dac\u0103 cere\u021bi denumirea complet\u0103, Khao Kha Moo, ve\u021bi primi meniul complet: porc g\u0103tit lent timp de c\u00e2teva ore \u00eentr-o sup\u0103 dulce-s\u0103rat\u0103 aromat\u0103 p\u00e2n\u0103 devine incredibil de fraged, orez la abur, o por\u021bie generoas\u0103 de sos concentrat, sos picant pentru \u00eenmuiat, frunze murate de mu\u0219tar, coriandru proasp\u0103t \u0219i ou\u0103 marinate.\n\n\n\nPe scurt, o mas\u0103 mai mult dec\u00e2t complet\u0103!\n\n\n\nAproximativ 1\u20ac pentru aceast\u0103 por\u021bie generoas\u0103\n\n\n\nUn alt pont util: pute\u021bi cere \u201eKawki\u201d (\u0e02\u0e49\u0e2d\u0e01\u0e34), o bucat\u0103 rotund\u0103 \u0219i groas\u0103 t\u0103iat\u0103 chiar de la \u00eencheietura piciorului de porc. Cea mai potrivit\u0103 descriere ar fi o rondea de ciolan: plin\u0103 de colagen \u0219i gelatin\u0103, cu ceva mai mult\u0103 carne \u0219i mai pu\u021bine oase dec\u00e2t piciorul \u00eentreg. Este o alternativ\u0103 excelent\u0103.\n\n\n\nSe poate observa clar bucata folosit\u0103 pentru kawki, \u00een st\u00e2nga jos (fotografie realizat\u0103 \u00een Phuket)\n\n\n\nIar pentru a \u00eencheia aceast\u0103 prezentare pe m\u0103sur\u0103: dac\u0103 v\u0103 place re\u021beta mea de porc brazat chinezesc, porcul caramelizat vietnamez sau alte fripturi g\u0103tite lent p\u00e2n\u0103 se topesc \u00een gur\u0103, acest fel de m\u00e2ncare este perfect pentru voi.\n\n\n\nIngredientele principale pentru Khao Kha Moo\n\n\n\n\n\n\n\nSos de soia dark (\u00eenchis la culoare) : Un sos de soia mai dens \u0219i mai \u00eenchis, care ofer\u0103 preparatului o culoare apetisant\u0103, profund\u0103, \u0219i un gust umami pronun\u021bat.\n\n\n\nSos de soia light (deschis la culoare) : Un sos de soia mai fluid \u0219i mai s\u0103rat, folosit pentru a asezona m\u00e2ncarea f\u0103r\u0103 a-i \u00eenchide excesiv culoarea.\n\n\n\nZah\u0103r de palmier : Un zah\u0103r aromat, cu nuan\u021be subtile de caramel, care tempereaz\u0103 gustul s\u0103rat al sosurilor de soia \u0219i ajut\u0103 la caramelizarea ciolanului de porc. Pute\u021bi folosi la fel de bine \u0219i zah\u0103r de cocos.\n\n\n\nPudr\u0103 de cinci arome chineze\u0219ti : Un amestec clasic de mirodenii (anason stelat, scor\u021bi\u0219oar\u0103, cui\u0219oare, piper de Sichuan \u0219i fenicul) care ofer\u0103 o not\u0103 cald\u0103 \u0219i o complexitate des\u0103v\u00e2r\u0219it\u0103 preparatului.\n\n\n\nR\u0103d\u0103cini de coriandru: Un ingredient esen\u021bial \u00een buc\u0103t\u0103ria thailandez\u0103; dac\u0103 nu g\u0103si\u021bi r\u0103d\u0103cini, le pute\u021bi \u00eenlocui cu tulpini proaspete de coriandru.\n\n\n\nAnason stelat : Ofer\u0103 supei o not\u0103 anasonat\u0103 distinct\u0103 \u0219i o dulcea\u021b\u0103 discret\u0103.\n\n\n\nScor\u021bi\u0219oar\u0103 chinezeasc\u0103 (Cassia) : Folosit\u0103 sub form\u0103 de batoane pentru a infuza zeama cu o arom\u0103 lemnoas\u0103, cald\u0103 \u0219i pl\u0103cut dulceag\u0103.\n\n\n\nCiuperci shiitake : Hidratate \u00een prealabil, acestea aduc o textur\u0103 m\u0103t\u0103soas\u0103 \u0219i o savoare umami intens\u0103 preparatului.\n\n\n\nArdei iu\u021bi thailandezi: Pot fi \u00eenlocui\u021bi cu orice alt soi de ardei iute sau chiar omi\u0219i complet dac\u0103 prefera\u021bi preparatele nepicante.\n\n\n\nOrez iasomie : Orez aromat \u0219i pufos, ideal pentru a absorbi sosul bogat \u0219i aromat.\n\n\n\nO\u021bet de orez : Aduce nota de aciditate indispensabil\u0103 pentru a echilibra bog\u0103\u021bia c\u0103rnii \u00een sosul thailandez cu usturoi \u0219i ardei iute.\n\n\n\n\n\n\tKhao Kha Moo - Ciolan de porc \u00een\u0103bu\u0219it \u00een stil thailandez\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 ciolan de porc (mare, de aproximativ 1-2 kg)2 linguri sos de soia dark5 linguri sos de soia light8 linguri zah\u0103r de palmier (sau zah\u0103r de cocos)2 linguri\u021be sare2 linguri ulei vegetal neutru2 linguri amestec 5 arome chineze\u0219ti1.5 L ap\u0103Arome4 stelu\u021be de anason stelat2 batoane de scor\u021bi\u0219oar\u0103Past\u0103 de condimente4 r\u0103d\u0103cini de coriandru (se pot \u00eenlocui cu tulpini de coriandru f\u0103r\u0103 frunze)4 c\u0103\u021bei usturoi1 linguri\u021b\u0103 boabe de piper negru0.25 linguri\u021b\u0103 sare2 linguri ap\u0103 (pentru c\u0103lirea ini\u021bial\u0103)Garnituri4 ou\u0103 fierte tari (cur\u0103\u021bate de coaj\u0103)choy sum (dup\u0103 gust)frunze de mu\u0219tar murate (dup\u0103 gust)6 ciuperci shiitake (uscate)orez Jasmine (g\u0103tit la abur)Sos thailandez de usturoi3 linguri usturoi (tocat m\u0103runt)2 r\u0103d\u0103cini de coriandru (tocate m\u0103runt (se pot \u00eenlocui cu tulpini de coriandru f\u0103r\u0103 frunze))2 ardei iu\u021bi thailandezi (mici, toca\u021bi m\u0103runt)2 linguri o\u021bet de orez\t\n\t\n\t\tPreparareL\u0103sa\u021bi ciupercile uscate la hidratat \u00een ap\u0103 timp de cel pu\u021bin 30 de minute.L\u0103sa\u021bi anasonul stelat \u0219i scor\u021bi\u0219oara la \u00eenmuiat \u00een ap\u0103 timp de 10 minute, apoi scurge\u021bi-le bine.\u00centr-un mojar, pisa\u021bi ingredientele pentru past\u0103 p\u00e2n\u0103 ob\u021bine\u021bi o textur\u0103 dens\u0103 \u0219i u\u0219or grunjoas\u0103.Unge\u021bi uniform ciolanul de porc cu pu\u021bin ulei.\u00cencinge\u021bi o cantitate generoas\u0103 de ulei \u00eentr-o oal\u0103 mare sau \u00eentr-un wok, la foc mediu. C\u0103li\u021bi pasta timp de 1 minut, amestec\u00e2nd continuu.Ad\u0103uga\u021bi zah\u0103rul de palmier (sau de cocos) \u0219i cele 2 linguri de ap\u0103, amestec\u00e2nd p\u00e2n\u0103 c\u00e2nd zah\u0103rul se tope\u0219te complet \u0219i sosul se omogenizeaz\u0103.Ad\u0103uga\u021bi amestecul de 5 arome \u0219i amesteca\u021bi bine pentru a-l \u00eencorpora uniform.Ad\u0103uga\u021bi ciolanul de porc \u0219i g\u0103ti\u021bi-l timp de 5 minute, \u00eentorc\u00e2ndu-l des pe toate p\u0103r\u021bile.Turna\u021bi ap\u0103 p\u00e2n\u0103 c\u00e2nd ciolanul este acoperit \u00een propor\u021bie de 3\/4.Ad\u0103uga\u021bi batoanele de scor\u021bi\u0219oar\u0103, stelu\u021bele de anason \u0219i ciupercile rehidratate \u00een prealabil.Ad\u0103uga\u021bi sosul de soia light, sosul de soia dark \u0219i sarea.Acoperi\u021bi cu capacul \u0219i da\u021bi focul mai mare p\u00e2n\u0103 c\u00e2nd d\u0103 \u00een clocot puternic, apoi reduce\u021bi la foc mic.L\u0103sa\u021bi s\u0103 fiarb\u0103 \u00een\u0103bu\u0219it timp de 3 ore la foc mic, verific\u00e2nd periodic \u0219i complet\u00e2nd cu ap\u0103 dac\u0103 este nevoie.T\u0103ia\u021bi ciupercile rehidratate \u00een dou\u0103 \u0219i \u00eendep\u0103rta\u021bi tulpinile tari.Dup\u0103 2 ore \u0219i jum\u0103tate de g\u0103tire, ad\u0103uga\u021bi ou\u0103le fierte tari \u00een oal\u0103.Pune\u021bi ciupercile \u00eenapoi \u00een oal\u0103.Dup\u0103 ce s-au scurs cele 3 ore, scoate\u021bi carnea \u0219i felia\u021bi-o \u00eenainte de servire.L\u0103sa\u021bi ou\u0103le \u0219i ciupercile s\u0103 fiarb\u0103 la foc mic \u00een zeam\u0103 p\u00e2n\u0103 \u00een momentul servirii.Sos thailandez de usturoi pentru servire\u00centr-un mojar, pisa\u021bi usturoiul, r\u0103d\u0103cinile de coriandru \u0219i ardeii iu\u021bi thailandezi p\u00e2n\u0103 ob\u021bine\u021bi o past\u0103 grunjoas\u0103.Transfera\u021bi amestecul \u00eentr-un bol mic \u0219i combina\u021bi-l cu o\u021betul de orez.MontareScoate\u021bi ou\u0103le \u0219i ciupercile din zeam\u0103.M\u0103ri\u021bi focul \u0219i reduce\u021bi sosul la jum\u0103tate, dup\u0103 ce a\u021bi gustat, pentru a-i concentra \u0219i intensifica aroma.Op\u0103ri\u021bi choy sum \u00een zeam\u0103 \u0219i t\u0103ia\u021bi-l \u00een buc\u0103\u021bi de 1,5\u20132 cm.Servi\u021bi imediat al\u0103turi de orez g\u0103tit la abur, acompaniat de frunze de mu\u0219tar murate, ciuperci feliate \u0219i ou\u0103 t\u0103iate \u00een jum\u0103t\u0103\u021bi. Savura\u021bi cu poft\u0103!\t\n\t\n\t\tGestiona\u021bi cu aten\u021bie temperatura la \u00eenceput pentru a preveni arderea ingredientelor aromatice.\nPreparatul poate fi adaptat dup\u0103 gustul fiec\u0103ruia, \u00een special prin ajustarea cantit\u0103\u021bii de ardei iu\u021bi thailandezi.\n\t\n\t\n\t\tPlato principaltailandesa","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/170487","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=170487"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/170487\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/30308"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=170487"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=170487"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=170487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}