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Khao Kha Moo (ข้าวขาหมู) – Braised Pork Hock with Rice
More recipes: Thai recipes · All Asian recipes
Khao Kha Moo (ข้าวขาหมู) – Braised Pork Hock with Rice
Laura Chen
4
30 minutes
180 minutes
650
Thai
Main course
Khao Kha Moo is a popular Thai street food of tender braised pork served over rice with an aromatic sauce. It is usually topped with pickled vegetables, a soft-boiled egg and fresh herbs.
Ingredients
- 1 kg pork hock
- 5 garlic cloves, peeled
- 2 large onions, quartered
- 5 star anise
- 2 cinnamon sticks
- 1 tsp peppercorns
- 100 ml dark soy sauce
- 50 ml light soy sauce
- 60 ml oyster sauce
- 1 tbsp sugar
- 2 liters water
- 4 portions cooked jasmine rice
- 4 soft-boiled eggs, halved
- 150 g pickled vegetables (e.g. pickled mustard greens)
- 10 g fresh cilantro leaves
- 2 chili peppers, chopped (optional)
Instructions
- Wash the pork hock thoroughly and put it in a large pot.
- Add the garlic, onions, star anise, cinnamon sticks and peppercorns.
- Add the dark and light soy sauce, oyster sauce, sugar and water to the pot.
- Bring everything to a boil, then reduce the heat and braise the meat slowly for 2 to 3 hours, until tender.
- Lift the meat out of the broth, let it cool and slice it.
- Pour the broth through a sieve and use it as the sauce.
- Divide the rice among plates, arrange the meat on top and pour the sauce over it.
- Garnish each portion with half a soft-boiled egg and pickled vegetables.
- Sprinkle with fresh cilantro and, if you like, chopped chili.
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More recipes: Thai recipes · All Asian recipes