31min 4 ppl
Khao Ka Moo (Braised Pork Leg on Rice)
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 11 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 36g
Carbs 55g
Fats 28g
About this dish
Pork leg braised for hours in a dark, five-spice sweetened broth until it yields at the touch of a spoon, served over rice with a soft-braised egg and sharp pickled mustard greens.
Allergy Info
Gluten, Eggs, Soya, Celery
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovescrushed8 clove
- Coriander rootcrushed4
Meat & Poultry
- Pork legbone-in, skin on, cut into large chunks1200 g
Dairy & Eggs
- Eggshard-boiled and peeled4
Tins & Jars
- Chicken stock1.5 l
- Pickled mustard greensdrained and sliced200 g
Dried Goods
- Palm sugargrated50 g
- Jasmine ricerinsed400 g
Spices & Seasonings
- Star anisewhole3
- Cinnamon Stick1 stick
- Five-spice powder1 tsp
- White pepper0.5 tsp
Oils & Condiments
- Dark soy sauce80 ml
- Light soy sauce60 ml
- Vegetable Oil2 tbsp
Utensils
- Mortar and pestle
- Large saucepan
- Saucepan
- Meat thermometer
- Chopping board
- Sharp knife
- Ladle
Method
1
Crush the garlic and coriander root together into a coarse paste using a mortar and pestle.
Approx. 8 minutes
2
Heat the vegetable oil in a large saucepan over medium-high heat and sear the pork leg pieces for 8 minutes, turning occasionally, until browned on all sides.
Approx. 8 minutes
3
Add the garlic-coriander paste, star anise, cinnamon stick, five-spice powder, dark soy sauce, light soy sauce, palm sugar and chicken stock, and bring to the boil.
Approx. 6 minutes
4
Cover and simmer over the lowest possible heat for about 3 hours, checking every 30 minutes and topping up with water so the pork stays submerged.
Approx. 5 minutes
5
Test the largest piece of pork: it should read at least 90°C on a meat thermometer and yield easily when pressed with the back of a spoon. If it resists, continue simmering in 20-minute intervals until it does.
Approx. 3 minutes
6
Add the hard-boiled eggs to the braising liquid and simmer gently for a further 20 minutes so they absorb the sauce's colour and flavour.
Approx. 3 minutes
7
Meanwhile, rinse the rice, cover with water at a 1:1.5 ratio in a separate saucepan, bring to the boil, then cover and cook over the lowest heat for 15 minutes until tender.
Approx. 5 minutes
8
Lift the pork from the braising liquid and slice into thick serving pieces, keeping the skin attached.
Approx. 8 minutes
9
Lift out the eggs and halve them lengthways.
Approx. 5 minutes
10
Simmer the braising liquid uncovered for 4 minutes to reduce slightly, then stir in the white pepper.
Approx. 4 minutes
11
Spoon the rice into bowls, top with the sliced pork, egg halves and pickled mustard greens, and ladle the reduced sauce over the top.
Approx. 5 minutes
