Khao Kha Moo

1. 1

   Prepare the Mushrooms

   Soak the dried shiitake mushrooms in warm water for 15-20 minutes until softened. Reserve the soaking water as it will be used as the base of the braising liquid for enhanced umami flavor.

   20m

   Tips:

   • • The mushroom soaking water is a crucial flavor component - do not discard it
2. 2

   Brown the Pork Leg

   Heat 2 tablespoons of oil in a large pot or wok over medium-high heat. Add the pork leg and cook for 5 minutes, turning frequently to brown all sides evenly. This crucial step helps seal the meat and keep the skin intact during the long braising process.

   5m

   Tips:

   • • Make sure to brown all sides for better flavor and texture
   • • Don't skip this step as it prevents the skin from breaking apart during simmering
3. 3

   Make the Spice Paste

   Using a mortar and pestle, pound the coriander roots, garlic cloves, and black peppercorns together into a rough paste. This traditional method releases essential oils and creates the aromatic foundation of the dish.

   5m

   Tips:

   • • A food processor can be used but mortar and pestle gives better texture
   • • The paste doesn't need to be completely smooth
4. 4

   Bloom the Aromatics

   In a large pot over medium heat, add the spice paste, cinnamon sticks, star anise, and soaked shiitake mushrooms. Stir for about 30 seconds until fragrant and the aromatics begin releasing their essential oils.

   1m

   Tips:

   • • Watch carefully to prevent burning
   • • The fragrance should be noticeably stronger after blooming
5. 5

   Caramelize the Sugar

   Add the palm sugar to the pot, simmering and stirring continuously until it begins to melt and caramelize. This creates depth of flavor and the characteristic sweet-savory balance of the dish.

   3m

   Tips:

   • • Don't let the sugar burn - reduce heat if needed
   • • The sugar should turn slightly darker but not black
6. 6

   Build the Braising Liquid

   Pour in the water (or reserved mushroom soaking water), add the Chinese five spice powder, light soy sauce, dark soy sauce, and salt. Stir well to combine all ingredients into a uniform braising liquid.

   2m

   Tips:

   • • Using mushroom soaking water adds significant umami depth
   • • Taste and adjust seasoning at this stage
7. 7

   Braise the Pork

   Add the browned pork leg to the pot, ensuring it's mostly submerged in the braising liquid. Bring to a boil, then reduce heat to low, cover, and simmer gently for 3 hours. The pork should become incredibly tender and easily pull apart.

   3h

   Tips:

   • • Check occasionally to ensure liquid hasn't evaporated too much - add water if needed
   • • The pork is done when it easily falls off the bone
   • • Low and slow is the key to tender, flavorful meat
8. 8

   Add the Eggs

   At the 2.5-hour mark (30 minutes before the pork is done), add peeled hard-boiled eggs to the pot. They will absorb the rich brown color and savory-sweet flavors from the braising liquid.

   30m

   Tips:

   • • The eggs should turn a beautiful caramel brown color
   • • Pierce eggs with a fork to help them absorb more flavor
9. 9

   Prepare the Vegetables

   While the pork finishes braising, blanch the Chinese broccoli, choy sum, or bok choy in boiling water for 1-2 minutes until bright green and tender-crisp. Drain well.

   5m

   Tips:

   • • Don't overcook the greens - they should remain bright green
   • • Ice bath can help maintain color
10. 10

    Make Chili Vinegar Sauce

    Using a mortar and pestle, pound 2-3 fresh Thai chilies. Transfer to a small sauce bowl and add 1 teaspoon salt and 1/2 cup vinegar. Stir to combine. This tangy, spicy condiment cuts through the rich pork.

    3m

    Tips:

    • • Adjust chili amount based on heat preference
    • • This sauce is essential for authentic flavor balance
11. 11

    Carve and Serve

    Remove the pork leg from the braising liquid and carve slices or chunks of meat, including some skin and fat. Place steamed jasmine rice in serving bowls, top with pork pieces, a braised egg (halved), chopped pickled mustard greens, blanched greens, and ladle some braising liquid over the rice. Serve with chili vinegar sauce on the side.

    5m

    Tips:

    • • The pork should be so tender it almost falls apart
    • • Don't forget to include some of the gelatinous skin for authentic texture
    • • The braising liquid over rice is essential - it flavors the rice beautifully

• •Try to get a front leg rather than back leg, as back legs contain more fat and less meat
• •The pork tastes even better the next day after the flavors have melded, making this perfect for meal prep
• •If you don't like too much skin, you can add extra skinless pork leg meat or pork shoulder to increase the meat ratio
• •The braising liquid can be strained and frozen for future use as a flavorful cooking base
• •This dish is traditionally eaten for breakfast or lunch in Thailand, often at street stalls that have large pots of pork leg simmering all day
• •The mushroom soaking water is a secret weapon for umami - never skip this step
• •Keep the heat low during braising to prevent the liquid from reducing too quickly and the meat from becoming tough

• •
  Steamed jasmine rice (essential)
• •
  Pickled mustard greens (tang balances richness)
• •
  Blanched Chinese broccoli or gai lan
• •
  Chili vinegar sauce (spicy-sour contrast)
• •
  Thai iced tea or hot jasmine tea
• •
  Clear soup or tom yum soup on the side

Khao Kha Moo is a Thai adaptation of Chinese braised pork dishes, reflecting the significant Chinese culinary influence in Thai cuisine, particularly in Central Thailand and Bangkok. The dish likely evolved from Hakka Chinese immigrants who brought their braising techniques to Thailand centuries ago. Thai cooks adapted the recipe by incorporating local ingredients such as palm sugar, Thai soy sauces, and coriander root, while maintaining the Chinese five-spice powder and braising method. The dish became popular as street food because it could be prepared in large batches in the morning and served throughout the day, with the pork becoming more tender and flavorful as it continued to simmer. Today, it's one of Thailand's most beloved comfort foods, found everywhere from humble street carts to upscale restaurants, and is particularly popular among children due to its mild, non-spicy, sweet-savory flavor profile.

Authentic Khao Kha Moo is distinguished by several key elements: the use of pork leg with skin intact (not just pork shoulder), which provides the characteristic gelatinous texture; the combination of coriander root, garlic, and black peppercorns pounded in a mortar (not a blender); the incorporation of both light and dark soy sauce for balanced flavor and color; palm sugar for authentic Thai sweetness (not white sugar); the crucial step of browning the pork before braising to keep the skin intact; using shiitake mushroom soaking water as the braising base for umami depth; the long 3-hour braise at low heat for fall-apart tender meat; serving with hard-boiled eggs braised in the same liquid until they turn caramel brown; and the essential accompaniments of pickled mustard greens for tang and chili vinegar sauce (prik nam som) for heat and acidity. The dish should never be spicy from the main preparation - all heat comes from the optional condiment, making it accessible to all ages. Street vendors in Thailand often have massive pots simmering all day, and the best versions feature pork so tender it practically dissolves on the tongue.