Khao Kha Moo

Khao kha moo is one of Thailand's greatest street foods: a whole pork leg braised for hours in a dark, aromatic soy sauce until the meat falls off the bone, served over rice with pickled mustard greens and a fiery chilli-vinegar sauce. It is rich, sticky, and deeply satisfying.

Prep time

20 mins

Cook time

120 mins

Total time

140 mins

Servings

4 servings

Calories

640

Ingredients

• 1 pork hock or leg (about 1 kg)
• 3 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons palm sugar
• 5 garlic cloves, smashed
• 1 piece ginger (about 40 g), sliced
• 2 star anise
• 1 cinnamon stick
• 1 litre water
• 2 boiled eggs, peeled
• Pickled mustard greens, to serve
• Chilli vinegar sauce, to serve
• Steamed jasmine rice, to serve

Instructions

1. Blanch the pork leg in boiling water for 5 minutes, then drain and rinse.
2. Combine the soy sauces, oyster sauce, palm sugar, garlic, ginger, star anise, and cinnamon in a large pot with the water.
3. Add the pork leg, bring to a boil, then reduce to the gentlest simmer.
4. Cover and braise for 90 minutes, turning the pork once halfway through.
5. Add the boiled eggs and simmer for 30 more minutes until the pork is spoon-tender and the sauce is glossy.
6. Slice the pork over rice, spoon over the sauce, and serve with pickled greens and chilli vinegar.

Pro tips

• A gentle simmer is essential — boiling hard toughens the meat.
• Skim the surface occasionally for a clean, glossy sauce.
• The braising liquid makes a wonderful sauce; reduce it if it is too thin.

Frequently asked questions