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.
1st, Add all the ingredients required for the Giner-garlic Paste and blend into a smooth paste. Set aside for later use.
Wash the pork leg and then fill the pot of washed pork legs with just enough water to submerge the legs.
Boil under high heat and allow it to boil for 5 minutes. Look at the floating scums, you do not want these
Discard the dirty water. Rinse and wash the legs thoroughly to ensure that it is scum-free. Wash the pot as well. Set aside
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).
When boil, add the cleansed pork leg and bring to to boil again under medium high heat.
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.
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.
When ready, gently remove the tender meat with skin from the bones. Slice and serve with Home made Vinegar Chili and mustard green
How to make Thai Vinegar Chili?
Add all the ingredients for the chili into a blender and blend
- 1.5 kg Pork Leg
- 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
- 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)
- 4 pieces Peeled Boiled Eggs
- Cilantro leaves
- Sliced & Cooked Mustard Greens
- 5 Pieces Chili Padi
- 7g Cilantro Root
- 1½ teaspoon Salt
- 2 tablespoons Garlic
- 1 Cup White Vinegar
- 2 tablespoon Sugar
- Add all the ingredients required for the Ginger-garlic Paste and blend into a smooth paste.
- Set aside for later use.
- Wash the pork leg and then fill the pot of washed pork legs with just enough water to submerge the legs.
- Boil under high heat and allow it to boil for 5 minutes.
- Discard the dirty water.
- Rinse and wash the legs thoroughly to ensure that it is scum-free.
- Wash the pot as well. Set aside
- Add the Blended Ginger-garlic paste, Star anise, cinnamon and stir fry until fragrance using medium high heat
- Add the remaining spices, seasoning, water & stock and bring it to boil
- When boil, add the cleansed pork leg and bring to to boil again
- 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.
- '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)
- 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
- Add all the ingredients for the chili and blend
Hai morning ….how the taste after place in milo powder as part of the ingredient of pork leg stew ?? haha….Look amazing ….
Hi Han Xi,
Well the Milo powder didnt really like stand out or overwhelmed the whole dish. But it makes the whole dish tasted with more depth and robust. And my thai friend told me that its a secret recipe used by some vendors “No longer a secret now though* 😛
It really taste good. you should try. i have feedback that it tasted better than some of those u get from the street.
cheers
what’s the purpose of using coconut water? can u just use plain water instead?
It will make the soup sweeter but yes, you can replace with water or chicken stock
Can you advise where and which restaurant big or small in Singapore where I can eat Thai Pork Leg?
I have tried it in Bangkok and it is tender and delicious. I am sure there must be a stall in Singapore that sells Thai Pork leg or Khao Kha Moo in thai.
I DO NOT LIKE Pork leg with Vinegar.
Please email to peter@goldroast.com,sg. I am the Legal Counsel of the company.
Thank You,
Regards
Peter Quek
Legal Counsel
haha i never has one in singapore that is as nice as the one i had in bangkok. That’s why i decide to cook it by myself. try the recipe. its good