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Khao Kha Moo

Experience the rich flavors and tender texture of Thai braised pork leg, perfect for family dinners and comforting meals.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 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 Choose good-quality shank for the best flavor.
  • 2 tablespoons Dark soy sauce For a richer color and depth of flavor.
  • 5 tablespoons Light soy sauce Balances flavors and adds savory kick.
  • 8 tablespoons Palm sugar or coconut sugar Palm sugar is preferred for authenticity.
  • 2 teaspoons Salt Essential for amplifying flavors.
  • 2 tablespoons Neutral oil For sautéing.
  • 2 tablespoons Chinese five-spice powder Adds warmth and complexity.
  • 1.5 L Water To create the broth.
  • 4 pieces Star anise Provides aromatic notes.
  • 2 pieces Cinnamon sticks For cozy spice.
  • 4 pieces Coriander roots Substitute with stems if unavailable.
  • 4 cloves Garlic Foundation of great flavor.
  • 1 teaspoon Black peppercorns Adds a hint of heat.
  • 0.25 teaspoon Salt For flavor layering.
  • 2 tablespoons Water for initial cooking To help bring everything together.
  • 4 pieces Hard-boiled eggs (peeled) Absorb delicious broth flavor.
  • to taste Choy sum Adds freshness and crunch.
  • to taste Pickled mustard greens Adds tang.
  • 6 pieces Dried shiitake mushrooms For earthy richness.
  • to serve Steamed jasmine rice Perfect for soaking up sauce.
  • 3 tablespoons Garlic (finely chopped) Final flavor flourish.
  • 2 pieces Coriander roots (finely minced) For extra fresh notes.
  • 2 pieces Thai chilies (finely minced) Add more for heat.
  • 2 tablespoons Rice vinegar Add slight zing.

Method
 

Preparation
  1. Soak the dried mushrooms in water for at least 30 minutes and the star anise and cinnamon sticks for 10 minutes. Drain before using.
Making the Paste
  1. In a mortar, combine garlic, coriander roots, and chilies. Crush to form a coarse paste.
Cooking the Pork
  1. Coat the pork shank with oil and heat a generous amount of oil in a pot or wok over medium heat. Sauté the paste for about 1 minute, stirring well.
  2. Add palm sugar and a couple of tablespoons of water, mixing until the sugar melts. Stir in the Chinese five-spice powder.
  3. Add the pork shank, cooking for 5 minutes while turning frequently.
  4. Pour in enough water until the pork is about 3/4 covered, add soaked star anise, cinnamon sticks, and mushrooms. Mix in both soy sauces and salt. Bring to a boil, then reduce to low heat.
  5. Let it simmer for 3 hours, checking occasionally and adding more water if necessary.
Adding the Eggs
  1. At the 2.5-hour mark, add hard-boiled eggs to soak in the broth.
Final Steps
  1. After 3 hours, remove the pork, slice for serving, and let the eggs and mushrooms continue to simmer.
  2. Pound garlic, coriander roots, and chilies into a coarse paste and mix with rice vinegar. Return to pot and reduce broth over high heat.
  3. Blanch choy sum in the broth, then chop.
  4. Serve immediately over jasmine rice with sliced eggs, mushrooms, mustard greens, and choy sum.

Notes

Khao Kha Moo can be made a day in advance for better flavors. Adjust spice levels and storage guidance as needed.