Recipes

Braised Pork Leg

Khao Kha Moo

Slow-braised pork leg in a star anise and cinnamon broth, served with rice and condiments

Prep

10 min

Cook

180 min

Serves

4

Heat

mild

Khao Kha Moo takes real patience but very little active effort: a pork leg roast gets browned, then caramelized directly in a mixture of coconut sugar and five spice before ever touching liquid, building a deep base flavor into the meat before the long simmer even begins. Star anise and cinnamon perfume the braising liquid over roughly three hours, with hard-boiled eggs and mushrooms added partway through to soak up the same broth. What makes the dish complete is the table of condiments served alongside — a sharp garlic-vinegar sauce, pickled mustard greens, blanched Chinese broccoli, and whole raw garlic and chili for those who want an extra kick — letting each diner balance the rich, sweet pork exactly to their taste.

Ingredients

• 1 Pork leg roast (about 4 lb)
• 3 1/2 tablespoons Coconut sugar
• 2 3/4 teaspoons Light soy sauce
• 1 1/3 teaspoons Dark sweet soy sauce
• 3/4 teaspoon Five spice powder
• 1 Star anise
• 1 small Cinnamon stick
• 1-2 Garlic, large cloves (ground into the herb paste)
• 2 Coriander root (ground into the herb paste)
• 1/4 teaspoon Black peppercorns
• 1/8 teaspoon Salt
• 7/8 cup Straw mushrooms (halved)
• 3-4 Chicken eggs (hard-boiled)
• 3-4 stalks Chinese broccoli (cut into 3-4 inch pieces, then 1/2-inch pieces after blanching)
• 1 1/3 tablespoons Garlic (finely chopped)
• 1 Coriander root (finely chopped)
• 1 Thai hot chilies (finely chopped)
• 1 tablespoon Distilled white vinegar
• 1/2 package Pickled Chinese mustard (drained, rinsed, sliced)
• 11 Garlic cloves (for nibbling, whole)
• 11 Small Thai hot chilies (for nibbling, whole)

Directions

1. Rub the pork leg all over with vegetable oil.
2. Brown the roast in a large pan with oil, turning to color it on all sides as much as possible.
3. Grind the garlic, coriander root, peppercorns, and salt together into a fine paste with a mortar and pestle.
4. Heat a little oil in a large pot over low heat. Fry the herb paste gently for about a minute.
5. Add the coconut sugar and a splash of water. Stir until fully dissolved, keeping the heat low so it doesn't burn.
6. Stir in the five spice powder until smooth.
7. Add the browned pork leg and turn it in the sugar and spice mixture until well caramelized on all sides.
8. Add enough water to cover the roast about halfway. Stir in the light and dark soy sauces and drop in the star anise and cinnamon. Bring to a hard boil, then reduce to a bare simmer. Cover and cook for about an hour and a half, checking often and adding water as needed.
9. While the pork simmers, prepare any optional sides you'd like: clean whole garlic cloves and small chilies for nibbling; make the garlic sauce by pounding the garlic, coriander root, and chili into a rough paste and stirring in the vinegar; rinse and slice the pickled mustard if using.
10. After about an hour and a half of simmering, add the hard-boiled eggs and halved mushrooms. Check the water level, cover, and continue simmering for another 30 to 45 minutes.
11. Cut the Chinese broccoli into 3-4 inch pieces while waiting.
12. Once the pork has cooked a total of at least 3 hours and is fully tender, remove it to a platter to cool slightly. Keep simmering the broth with the eggs and mushrooms until ready to serve.
13. Shortly before serving, blanch the Chinese broccoli in the broth for about 15 seconds — it should stay crunchy. Remove, drain, and cut into 1/2-inch pieces. Remove the eggs, cool slightly, and halve lengthwise.
14. Carve the pork at the table, or portion it onto individual plates over rice with a ladle of broth and mushrooms. Serve with the eggs, Chinese broccoli, pickled mustard, garlic sauce, and whole chili and garlic on the side.

Notes

Caramelize the browned pork directly in the sugar and spice mixture before adding any liquid — that step builds a deep base flavor into the meat itself, not just the surrounding broth.

Substitutions

This recipe scales down well for a smaller roast — look for about a 4 pound pork leg piece rather than a whole roast meant for 8 to 10.