Khao Kha Moo (Thai Braised Pork Leg Rice Bowl)
Khao kha moo is a Thai braised pork leg rice bowl that rewards patience with deeply satisfying flavor. A whole pork leg is simmered for upward of two hours in a dark soy and palm sugar broth perfumed with star anise, cinnamon, and whole garlic cloves. The prolonged cooking breaks down connective tissue until the meat yields to the lightest pull. The braising liquid reduces into a glossy, mahogany-colored sauce that is both salty and gently sweet. Thick slices of the pork are arranged over steamed jasmine rice, and the sauce is spooned over until the grains glisten. Traditional garnishes include a halved hard-boiled egg stained brown from the braising liquid, pickled mustard greens that cut through the richness, and a fiery chili-vinegar dipping sauce. It is one of the most beloved night-market dishes in Thailand.
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Instructions
- 1
Blanch pork for 5 minutes to remove impurities.
- 2
Caramelize palm sugar in a pot, then sauté garlic.
- 3
Add pork and soy sauce, coating the surface.
- 4
Add water and spices, bring to boil, then simmer 90 minutes.
- 5
Remove and slice pork; reduce sauce until slightly thick.
- 6
Serve sliced pork and sauce over rice.
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