1 pork shank (1 kg)
350 ml peanut oil
5-6 fresh corriander roots
5 big cloves garlic
10 Szechuan peppercorns
2 cinnamon sticks
2 star anise
5 black peppercorns
1 tsp black soy sauce
3 tbs thin soy sauce
1 tbs Golden Mountain Sauce
1 tsp coarse sea salt
3 tbs palm sugar
1 tsp Chinese Five Spice powder
5 hard-boiled eggs, peeled
100 g pickled mustard green
Fresh bok choy, steamed (for serving)
Thai Pork Leg – Khao Kha Moo
Khao Kha Moo is served in many street vendors everywhere in Thailand. The recipe below makes a wonderful khao kha moo but be sure you get the right piece of meat. Ask a butcher for a pork shank, fresh. You must get it “fresh” which means it has not been cured or smoked. Even if it’s frozen that’s fine just state “fresh” to denote that you don’t want it already smoked or cured. Hock (cut from the shoulder) is also a cut that works fine. Try to get a front leg, as the back legs contain more fat and less meat.
Heat oil in a wok or large pan on medium heat.
Add pork shank and fry until golden brown on both sides.
Transfer leg to on a paper towel to drain.
Pound garlic, peppercorns, and coriander in a mortar and pestle until you have a fine paste. Set aside.
Place meat in a pot and cover with water. Add garlic paste mixture, cinnamon, star anise, black soy, thin soy, Golden Mountain sauce, salt, palm sugar, 5-spice, and eggs.
Bring to a boil then reduce heat, and cook for another 2-3 hours until tender.
While the pork is cooking, thinly slice the pickled mustard green, gently squeeze it to remove the pickling liquid, and rinse it one time in a colander.
Slowly boil it in some water or chicken stock until water evaporates, and set aside.
Separately, pound 2-3 fresh Thai chilis in a mortar and pestle.
Transfer to a small sauce bowl, add 1 tsp salt and 1/2 cup vinegar.
Serve meat over steamed jasmine rice, topped with some pickled mustard green, steamed bokchoy and the chili vinegar Sauce.