Khao Kha Moo (Thai Braised Pork Leg Rice Bowl)

Blanch 900g pork leg in boiling water for 5 minutes to remove foam and surface residue.

Rinse under cold water and drain.

Melt 2 tbsp palm sugar in a pot over medium heat until it caramelizes to a golden color, then add 6 garlic cloves and saute for 30 seconds until fragrant.

Add the blanched pork and 4 tbsp soy sauce, turning and cooking for 2 minutes until the meat surface is evenly coated with the dark sauce.

Add 1200 ml water, 2 star anise, and 1 cinnamon stick and bring to a boil.

Cover and simmer gently for about 90 minutes, continuing longer if a chopstick does not enter the meat easily. Larger pieces may need more time.

Remove the pork and slice 1cm thick on a cutting board.

Raise the remaining sauce to high heat and reduce for 5 more minutes until thick and glossy.

Arrange the sliced pork over the rice and spoon the glossy reduced sauce evenly on top.

Serve immediately while the meat is warm and the sauce still flows.