Thai Braised Pork Leg Rice — Khao Kha Moo
A Bangkok slow-braised pork leg over rice, the meat simmered with five-spice, cinnamon, star anise, dark soy, and palm sugar until fork-tender, plated over jasmine rice with pickled mustard greens, hard-boiled egg, and a chilli-vinegar dip.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 560g pork chunks dry, season with salt. Smash 12 garlic cloves, slice 4 thinly for dip. Slice red chillies diagonally, drain mustard greens. Measure spices, soy, sugar, vinegar, water. Hard-boil eggs: boil 7 minutes, ice-bath, peel.
Toast
Heat 2 tbsp oil in a heavy pot over medium heat for 1 minute. Add cinnamon sticks, star anise, smashed garlic, ginger, five-spice; toast 60 seconds until aromatic and spices darken slightly.
Sear
Add pork to toasted spices over medium-high heat, turn frequently 6-7 minutes until all surfaces brown mahogany and caramelised. Drain excess fat, keep spices in pot.
Braise
Pour in 1000ml water, dark soy, light soy, palm sugar. Bring to bare simmer over medium heat, cover, stir occasionally 40 minutes until pork is fork-tender and sauce reduces by half.
Build
While pork braises, whisk rice vinegar with sliced garlic, sliced chillies, and pinch of sugar in a bowl 30 seconds until sugar dissolves into sharp dipping sauce.
Plate
Divide 300g jasmine rice between two wide plates, ladle pork chunks and sauce over each portion. Halve boiled eggs and place alongside, scatter pickled mustard greens, serve chilli-vinegar dip in a bowl on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.