Thai · Dinner
Thai Braised Pork Leg Rice
Khao Kha Moo
A Bangkok slow-braised pork leg over rice, the meat simmered with five-spice, cinnamon, star anise, dark soy, and palm sugar until fork-tender, plated over jasmine rice with pickled mustard greens, hard-boiled egg, and a chilli-vinegar dip.
$
10 minsPrep
50 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
680Calories
38gProtein
32gFat
58gCarbs
8gSugar
2gFiber
1240mgSodium
185mgChol
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Instructions
1
Prep
Pat 560g pork chunks dry, season with salt. Smash 12 garlic cloves, slice 4 thinly for dip. Slice red chillies diagonally, drain mustard greens. Measure spices, soy, sugar, vinegar, water. Hard-boil eggs: boil 7 minutes, ice-bath, peel.
2
Toast
Heat 2 tbsp oil in a heavy pot over medium heat 1 minute. Add cinnamon sticks, star anise, smashed garlic, ginger, five-spice; toast 60 seconds until aromatic and spices darken slightly.
3
Sear
Add pork to toasted spices over medium-high heat, turn frequently 6–7 minutes until all surfaces brown mahogany and caramelised. Drain excess fat, keep spices in pot.
4
Braise
Pour in 1 litre water, dark soy, light soy, palm sugar. Bring to bare simmer over medium heat, cover, stir occasionally 40 minutes until pork is fork-tender and sauce reduces by half.
5
Build
While pork braises, whisk rice vinegar with sliced garlic, sliced chilli, and pinch of sugar in a bowl 30 seconds until sugar dissolves into sharp dipping sauce.
6
Plate
Divide 300g jasmine rice between two wide plates, ladle pork chunks and sauce over top. Halve boiled eggs and place alongside each portion, scatter pickled mustard greens, serve chilli-vinegar dip in a small bowl on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) pork leg
- 60ml (1/4 cup) dark soy sauce
- 40ml (2.7 tbsp) light soy sauce
- 40g (1.4 oz) palm sugar
- 2 tsp five-spice powder
- 2 cinnamon sticks
- 4 star anise
- 16 garlic cloves
- 60g (2.1 oz) fresh ginger
- 2 large eggs
- 60g (2.1 oz) pickled mustard greens
- 2 long red Thai chillies
- 60ml (1/4 cup) rice vinegar
- 40ml (2.7 tbsp) neutral oil
- 1 litre (4.25 cups) water
- 300g (10.6 oz) cooked jasmine rice