Pork Leg on Rice, 'Khao Kha Moo'
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Khao Kha Moo is not only a favorite of Thailand's Prime Minister (a celebrity chef), it's also one of those ubiquitous dishes served by street vendors throughout Thailand. If you think it's hard to make at home--it's not! The recipe below makes a wonderful khao kha moo but be sure you get the right piece of meat. Ask a butcher for a pork shank, fresh. You must get it "fresh" which means it has not been cured or smoked. Even if it's frozen that's fine just state "fresh" to denote that you don't want it already smoked or cured. Hock (cut from the shoulder) is also a cut that works fine. Try to get a front leg, as the back legs contain more fat and less meat.
Ingredients
For 4 Person(s)
Ingredients
- 1 Pork Shank, About 2 Pound or more
- 3 Cups Vegetable or Peanut Oil
- 8 Cups Water or enough to cover the leg in the pot
- 1/4 Teaspoon Corriander Powder or 5-6 fresh corriander roots
- 5 Big Cloves Garlic
- 10 Szechuan Peppercorns
- 2 Cinnamon Sticks, 1 inches each
- 2 Star Anise, Whole
- 5 Black Peppercorns
- 1 Teaspoon Black Soy Sauce
- 3 Tablespoons Thin Soy Sauce
- 1 Tablespoon Golden Mountain Sauce
- 1 Teaspoon Coarse Sea Salt
- 4 Tablespoons Palm Sugar (depending on your taste)
- 1 Teaspoon Chinese Five Spice Powder
- 5 Hard-Boiled Eggs, Peeled
- 1 1/2 Cups Pickled Mustard Green
- Fresh Bokchoy, Steamed
Method for Pork Leg on Rice, 'Khao Kha Moo'
Heat oil in a wok or large pan over medium heat. Add pork shank, and turn up the heat a bit. Fry until golden brown on both sides. Transfer the leg to drain on a paper towel.
Pound garlic, peppercorns, and corriander in a mortar and pestle until it becomes a fine paste. Set aside.
Place fried pig leg in a pot and cover with water. Add garlic paste mixture, cinnamon, star anise, black soy, thin soy, Golden Mtn, salt, palm sugar, 5-spice, and eggs. Bring to a boil then reduce heat, and cook for another 2-3 hours until tender.
While the pork is cooking, thinly slice the pickled mustard green, gently squeeze it to remove the pickling liquid, and rinse it one time in a colander. Then slowly boil it in a bit of water or chicken stock, about 1.5 cups, until water evaporates, and set aside.
Separately, pound 2-3 fresh Thai chile peppers in a mortar and pestle. Transfer to a small sauce bowl, add 1 teaspoon salt and 1/2 cup vinegar. This sauce should be served with the khao kha moo.
Serve the meat over steamed jasmine rice, topped with some pickled mustard green, steamed bokchoy and the chile-vinegar sauce.
Pork leg on rice khao kha moo
Browning the leg
Pork leg stew
Boiled sliced mustard green
Reviews
Comments (8)
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Andy M
Permalinkone youve made this you can use the stock in a noodle soup with the delicious pork it creates, which is possibly the most incredible thing ive ever tasted
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Alfredo Di Stefano
PermalinkIf you have young children, leave the 10 Szechuan peppercorns completely out. It adds nice flavor but too spicy for children.
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Lita
PermalinkRecipe was good although I did make a few changes. I did not fry pork shanks and used spices from a pre packaged pho mix minus the cloves, and added vinegar. It was very good. When I refrigerated the leftovers, the broth was totally gelled, so I sliced thin the pork, mushrooms, and egg white, heated the gelled stock, and mixed in all sliced ingredients and put in small ceramic loaf dishes, cooled, and then refrigerated. It made the most incredible headcheese/souse ever!
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Anonymous
PermalinkBrocolini is the best, to cook it you rest it on top of the pork leg once it is taken out !
I made it yesterday and everybody liked it!
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