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.
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.
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.
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.
Thu, 28 Feb, 2013 at 00:57
Am so going to try this out, tx for sharing! Was in Bangkok a few months back and have fond memories of seeing all the huge ham pork legs stewing away in food courts…. so tender!! Recipe constituents look similar-ish to tau ew bak no?
Sat, 2 Mar, 2013 at 11:31
Yes, now that you mention it, the ingredients are indeed similar to tau ew bak!
Thu, 28 Feb, 2013 at 07:52
How convenient – I’ve ordered a couple of pork hocks! Now I know what to do with them!
Sat, 2 Mar, 2013 at 11:31
Yay!
Thu, 28 Feb, 2013 at 10:17
This looks awesome. I also love that pork hock skin. Mmmm. Flobby.
Sat, 2 Mar, 2013 at 11:34
Oooh yes. Flabby yet not too fatty!
Thu, 28 Feb, 2013 at 10:59
looks fabulous!
Sat, 2 Mar, 2013 at 11:35
Thank you so much, kat!
Fri, 1 Mar, 2013 at 21:22
Looks delicious! And so simple too. Mmm.
Sat, 2 Mar, 2013 at 11:37
Very simple! And quite economical too. I think that hock was about £3?
Sat, 2 Mar, 2013 at 22:53
Such a comfort dish!
Sun, 3 Mar, 2013 at 01:47
It definitely is. Thank you!
Mon, 4 Mar, 2013 at 22:42
This looks delicious! This is definitely a dish I miss from Thailand.
I can’t seem to find pork hock in my local supermarket though – would boneless pork leg joint be a decent alternative? And any suggestions on how to make the pickled vegetables?
Wed, 6 Mar, 2013 at 00:11
I think that would be a fine alternative. Do ensure it has some skin though. Otherwise, I’d recommend going to your local butcher (if you have one) and they’ll likely have a pork hock.
Not too sure about the pickled vegetables but there are quite a few available at the Asian supermarkets if you have access to one!
Mon, 11 Mar, 2013 at 10:09
Best cuisine- Thailand! just loved it when i tried last weekend but kept the comment pending to check of it came out well
Thu, 14 Mar, 2013 at 11:11
Glad it went well then!
Sat, 16 Mar, 2013 at 20:12
Have had khao kha moo many times when I lived in Thailand for a year back in 2007 and have never seen it since. Thanks for sharing I may try and seek this out.
Wed, 20 Mar, 2013 at 06:06
Thank you so much for the great recipe
I made it yesterday and everybody liked it!