Khao Kha Moo (Braised Pork Leg over Rice)
This is the kind of Thai dinner you’ll make on repeat — pork leg or hock and star anise, 150 minutes, big payoff.
✓ USDA-verified nutrition data
685 calories
69g protein
41g carbs
25g fat
2g fiber
Ingredients
- 3 lb Pork leg or hock
- 4 Star anise
- 1 Cinnamon stick
- 1/4 cup Dark soy sauce
- 1/4 cup Soy sauce
- 1/3 cup Palm sugar
- 1 cup Pickled mustard greens
- 6 Eggs
- 3 cups Cooked jasmine rice
Steps
- Blanch the pork leg in boiling water for 5 minutes, then drain and rinse. This first blanching washes away impurities and is the difference between a clear, clean-tasting braise and a murky one.
- Return the pork to the pot with water to cover, the star anise, cinnamon, dark and light soy sauces, and palm sugar. Bring to a boil, then drop to the gentlest simmer, partially covered.
- Braise 2 to 2 1/2 hours, turning the pork occasionally, until the meat surrenders at the touch of a spoon and the braising liquid has reduced to a glossy, mahogany sauce.
- Add the peeled boiled eggs for the last 30 minutes so they soak up the sauce and turn the color of polished wood.
- Serve the pork sliced or pulled over rice with the pickled mustard greens. Their sour crunch cuts the richness perfectly. Spoon over plenty of sauce.