Khao Kha Moo (Thai Braised Pork Leg)
The rich, umami-packed Khao Kha Moo or Thai braised pork leg, with its tender pork and extra collagen from the pork hock, captures the essence of Thai street food. Many of my Thai and Asian friends affectionately call it "natural Botox" because of the collagen in the pork skin.
- Prep time
- 30 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2.5 lb pork hock, shank or pork foot, shank, or pig leg)
- 2 tbsp oil (for browning the pork)
- 1.5 cup dried shiitake mushrooms (soaked in water for a quick umami broth).
- 12 cup water (add more as needed during cooking)
- 2 tsp salt
- 1 tbsp white peppercorns
- 7 garlic cloves
- 1/3 cup cilantro stems (or 2 coriander roots if available)
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sweet soy sauce. Not the same as the black soy sauce. See the image reference in the post above.
- 2 tsp five-spice powder or make your own using my homemade 5 spice powder here.
- 1/3 cup palm sugar (or rock sugar/brown sugar as a substitute)
- 3 star anise
- 3 cinnamon sticks
- 6-8 eggs, soft-boiled and peeled
- Jasmine rice (serve the pork and broth over it)
- Pickled mustard greens (soak in cold water if too salty or tangy). Make your own here!
- Blanched Chinese broccoli (or substitute with water spinach, bok choy, or spinach)
- Thai chili sauce or pickled chili vinegar (adds heat and tang; see quick recipe below)
- 1-10 Thai chilies (adjust to spice level)
- 5 garlic cloves
- 2 tbsp vinegar
- 1.5 tbsp white sugar
- 1 tsp salt
- 2 tbsp water
Instructions
- 1
Start by soaking dried shiitake mushrooms in warm water. This step isn't just about softening the mushrooms—it's my little kitchen secret for enhancing the dish. The soaking water will become the base of the braising liquid, packed with natural umami from the mushrooms.
- 2
Make the Seasoning Paste. Using a mortar and pestle, pound together cilantro stems, garlic, and ground white peppercorns into a rough paste. This aromatic blend is the heart of Khao Ka Moo’s authentic flavor.
- 3
Rinse the pork shank under cold water, pat it dry, and let it rest for a few minutes. Heat oil over medium heat in a Dutch oven or large stock pot. Once hot, brown the pork shank for 5–6 minutes, turning to get an even sear. Remove the pork and set aside for now.
- 4
Using the same pot and oil from browning the pork, add the cilantro-garlic paste and dry spices (cinnamon sticks and star anise) to the hot oil. Let the mixture brown for about a minute, stirring until fragrant. This step builds the foundation of flavor for the stew.
- 5
Return the pork shank to the pot. Add water to cover the pork and add the salt, bring to a boil. Reduce the heat to low, cover, and simmer gently for 2–3 hours until the pork is fork-tender. Keep an eye on the liquid, adding water as needed to maintain the braising level.
- 6
About an hour into cooking, when the pork skin starts to soften, add soy sauce, dark soy sauce, oyster sauce, palm sugar, and five-spice powder. Stir well to dissolve the sugar and incorporate the flavors.
- 7
About 30 minutes before the stew is done, add the soaked shiitake mushrooms and hard-boiled eggs to the pot. Let them simmer and soak up the flavorful braising liquid.
- 8
While the stew finishes, wash, slice, and blanch the Chinese broccoli. Slice the pickled mustard greens and chop fresh cilantro for garnishing. Blanch the Chinese broccoli for about a minute in the stew’s hot liquid using a wire mesh strainer, then set aside.
- 9
Carefully remove the cooked pork shank, mushrooms, and eggs using a wire mesh skimmer for the small pieces from the pot, and get ready to put it all together.
- 10
Slice the cooked pork shank into thick pieces and the mushrooms into bite-sized pieces. Plate jasmine rice, layer the tender pork and savory skin on top, and add the blanched Chinese broccoli, pickled mustard greens, and halved boiled eggs. Drizzle with the rich braising liquid, garnish with fresh cilantro, and finish with chili vinegar or chili sauce for a perfect b