Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู) with Special Homemade Vinegar Chilli


 

Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู)
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Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู) is a must eat street food when you are in Thailand. It is definitely an influnced by Chinese and Thai further elevate this dish with their own herbs and seasoning.

It is braised until the meat is super tender and the skin & fats of the trotter just melt in your mouth. Serve with a special homemade Thai Chili Sauce, where the tanginess and spiciness of the chili just balance up the whole dish. This combination is just so perfect.

To make this Thai Braised Pork Leg, I prefer to use the meaty part of the leg. You can choose to chop it up or braised it as a whole piece. Personally, I also prefer braising the whole piece and slice the pork after it’s cooked – like the Thai Street Vendors.

Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู)
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1st, Add all the ingredients required for the Giner-garlic Paste and blend into a smooth paste. Set aside for later use.

Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู)
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Wash the pork leg and then fill the pot of washed pork legs with just enough water to submerge the legs.

Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู)
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Boil under high heat and allow it to boil for 5 minutes. Look at the floating scums, you do not want these

Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู)
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Discard the dirty water. Rinse and wash the legs thoroughly to ensure that it is scum-free. Wash the pot as well. Set aside

Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู)
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Add the Blended paste, Star anise, cinnamon and stir fry until fragrant Add the remaining spices and seasoning and bring it to boil; (if making marinated lava egg, scoop about 250 ml of the braising liquid and set aside until cool).

Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู)
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When boil, add the cleansed pork leg and bring to to boil again under medium high heat.

Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู)
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When boil, lower the heat to low and allow it to simmer for 3 hrs or until the skin is soft and the meat is tender.

30 minutes before the meat is ready, add in the peeled boiled eggs.

Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู)
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If you want marinated lava egg instead of the hard boil eggs, follow this method for lava egg here. Marinate the eggs in the cooled braising liquid ,

scooped out earlier, until ready to serve.

Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู)
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When ready, gently remove the tender meat with skin from the bones. Slice and serve with Home made Vinegar Chili and mustard green

Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู)
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How to make Thai Vinegar Chili?

Add all the ingredients for the chili into a blender and blend

Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู)
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Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู) with Special Homemade Vinegar Chilli
Author: 
Cook time: 
Total time: 
Serves: 4 pax
 
Ingredients
The Porkie
  • 1.5 kg Pork Leg
The Garlic-Ginger Paste
  • 10g Cilantro Roots (about 4 roots)
  • 4 cloves of Garlic (about 2 tablespoons chopped Garlic)
  • ½ teaspoon White Peppercorn
  • 10g fresh Ginger
  • 10g Galangal
  • 2 Tablespoon Oil
Spices & Seasoning
  • 3 star anise (abt 4 g)
  • 1 piece 5-cm Cinnamon Stick
  • 1 teaspoon Five Spices Powder
  • 1 tablespoon Milo Powder
  • 16g Palm Sugar
  • 4 tablespoons Light Soy Sauce
  • 2 tablespoons Dark Soy Sauce
  • 500ml Chicken Stock
  • 1 litre Coconut Water
  • 500ml Water
  • 6 pieces Pandan Leaves (tie into knot)
Others
  • 4 pieces Peeled Boiled Eggs
Garnishes & Sides
  • Cilantro leaves
  • Sliced & Cooked Mustard Greens
Vinegar Chili Dip
  • 5 Pieces Chili Padi
  • 7g Cilantro Root
  • 1½ teaspoon Salt
  • 2 tablespoons Garlic
  • 1 Cup White Vinegar
  • 2 tablespoon Sugar
Instructions
The Garlic-Ginger Paste
  1. Add all the ingredients required for the Ginger-garlic Paste and blend into a smooth paste.
  2. Set aside for later use.
Preparing the Pork Leg
  1. Wash the pork leg and then fill the pot of washed pork legs with just enough water to submerge the legs.
  2. Boil under high heat and allow it to boil for 5 minutes.
  3. Discard the dirty water.
  4. Rinse and wash the legs thoroughly to ensure that it is scum-free.
  5. Wash the pot as well. Set aside
Braising the Pork Leg
  1. Add the Blended Ginger-garlic paste, Star anise, cinnamon and stir fry until fragrance using medium high heat
  2. Add the remaining spices, seasoning, water & stock and bring it to boil
  3. When boil, add the cleansed pork leg and bring to to boil again
  4. Then, lower the heat to low and allow it to simmer for 3 hrs or until the skin is soft and the meat is tender.
  5. '30 minutes before the meat is ready, add in the peeled boiled eggs. (For Marinated lava egg, please refer to post body for detailed steps)
  6. When the pork leg is soft and tender, gently remove the tender meat with skin from the bones. Slice and serve with Home made Vinegar Chili and mustard green
Thai Vinegar
  1. Add all the ingredients for the chili and blend

Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู)
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