It took a couple of attempts but I’m finally happy with this recipe for khao kha moo, a Thai dish of braised pork leg on rice. This is apparently one of the most popular dishes in Thailand but I’ve only ever seen it once in London, at my local Thai restaurant and it was only a special that day. I haven’t seen it since.

Khao Kha Moo

Luckily, it’s very easy to make at home. All that’s needed is time and all the spices in your kitchen cupboards. The pork leg (I used a hock) is quite an economical cut too. Do keep the skin on your pork hock – it has a great texture after all that braising. Some recipes online have you fry your pork hock first but I don’t bother to keep things easier and it turns out just fine. Do serve this with lots of white rice and either a boiled green vegetable (I boiled up some spring greens) or pickled vegetable to have on the side. And the sauce isn’t optional – its strong garlicky tang helps cut through the richness of the pork.

Braised Pork Leg

Khao Kha Moo
serves 2-3.

1 pork hock (approx 800-1000g)
6 cups water
1/2 cup light soy sauce
1 tbsp dark thick sweet soy sauce
1 large chunk rock sugar
3 star anise
1 cinnamon stick
1 tsp five spice
6 black peppercorns
1 tsp salt
4-5 sprigs coriander
5 cloves garlic, minced or pressed

for the sauce
3 cloves garlic
1 large green chili
1 tbsp sugar
2-3 tbsps rice vinegar

to serve
cooked white rice
boiled greens or pickled greens

Place the pork hock and all the braising ingredients into a large pot and bring it to a boil. Reduce the heat to leave it at a simmer and then half cover the pot and let it braise for at least 2 hours or until the pork is starting to fall off the bone.

Braised Pork Leg

In the meantime, blend together the ingredients for the sauce. Set aside.

When the pork hock is tender, remove it from its braising liquid and let cool enough to handle. Slice the meat (and the skin too!) and plate with the rice and greens, pouring some of the braising liquid over. Serve the sauce on the side.

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