Khao Kha Mu

Name: Khao Kha Mu
Total time: 4 h
Yield: 6
Cuisine: Thai-Chinese
Ingredients: 2 kg Pork leg or hock, skin on; 5 tbsp Dark soy sauce; 4 tbsp Light soy sauce; 4 tbsp Palm sugar; 4 Star anise; 1 Cinnamon stick; 1 tbsp Five-spice powder; 1 Garlic bulb, halved; 4 Coriander roots, bruised; 2.5 L Water; 6 Eggs, boiled and peeled; 150 g Pickled mustard greens; 6 cloves, 8 chillies, 100 ml Garlic, chillies and vinegar for the dip; 1 handful, 6 bowls Coriander and steamed rice

A whole pork leg braised for hours in dark soy, star anise and cinnamon until the skin turns to jelly, then carved over rice with a boiled egg, pickled greens and a chilli-vinegar dip — Teochew cooking, sold from stalls with the leg on display.

Nguồn

Công thức của Bangkok street stalls · 🏺 Truyền thống · Street and shophouse cooking of Bangkok, much of it shaped by Chinese-Thai families

Bangkok streets · Teochew braise — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a popular Thai food influenced by Chinese cuisine, specifically Teochew. Quantities and the gentle-simmer warning are this book's own.

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Pailin’s Kitchen Spice N’ Pans Foodie Fat

⏱ 240 phút🍽 6 khẩu phần🔥 680 kcal🇹🇭 Thái Lan🌶️

Không sữaKhông hạt

Các bước

Blanch the pork leg in boiling water for 10 minutes, then rinse it and scrape the skin clean.
Bring the water, both soys, palm sugar, spices, garlic and coriander roots to a simmer.
Lower the leg in and simmer very gently, covered, for 3.5 hours. Turn it every hour.
💡 Very gently. A rolling boil tears the skin off the meat and you lose the one thing this dish exists for.
Add the boiled eggs for the last 40 minutes so they take up the colour.
Pound the garlic and chillies with the vinegar and a pinch of sugar for the dip.
Carve the pork in thick slices over rice with an egg, pickled greens, a ladle of braising liquid and the dip alongside.

💡 Mẹo

Teochew Chinese cooking that became Thai street food. The vinegar dip is not optional — it is the only thing cutting four hours of braised fat.
The braising liquid keeps for weeks and gets better each time — Thai stalls run the same master stock for years.