This is a slow cooking Thai Braised Pork Leg or it is called "Khao Kha Moo" in Thai. This plate is available anywhere in many restaurants around Thailand. It is an individual plate serving with spicy, sweet, and sour flavor dipping sauce.
For the soup broth, I use water due to I usually cook long enough at least 6 - 8 hours to get the bone broth from the pork bone. If you can simmer it over night that is even better. However, I tend to add some more water if I need to because the soup sink down when I simmer for a long time. Also, I will check the pot every hour and stir for a bit.
I find pork leg at Asian market but if you can find it anywhere, I would use pork belly instead then I would add some pork bone in the soup to be able to be the bone broth flavor. *The process of preparing this menu is using really the same spices ingredients for another menu called Khai Pa Lo or Egg with Meat Soup. I will show you on how to make it for the next YouTube video.
When the soup of pork leg almost ready, I will add Chinese broccoli for a few minutes then place on an individual serving plate. I will boiled egg for 8 to 9 minutes, then peeled and sliced halved, placed on the serving plate.
Menu Ingredients Serving for 6
Braised Pork Leg Ingredients
1/2 or 1 pound of Pork Leg
4 to 6 of Boiled Eggs
2 tablespoons of Vegetable Oil (substitutes with Olive oil, avocado oil, lard, duck fat, tallow fat whichever choice you prefer)
3 to 4 pieces of Dried Star Anises (if can't find this ingredient then need to have Star Anise Seeds)
1 teaspoon of Star Anise Seeds
1 tablespoon of Curry Powder (makes my own curry powder: turmeric, mustard, and paprika powders mixed all together well)
1 teaspoon of Ground Cinnamon (or can you 1 cinnamon stick if you prefer)
3 tablespoons of Palm Sugar
1/4 cup of Fish Sauce (I find this ingredient at Asian Market)
4 cups of Water
Braised Pork Leg Prepation
In a big pot, sautéed pork leg with using a half of oil until look golden brown then put a side.
In the same pot, added the left of the oil and sautéed with spices ingredients; curry powder, cinnamon, dried star anise, and anise seeds, sautéed for about 30 seconds to 1 minutes with medium low heat.
Added 1 cup of water in the pot and stirred until everything corporate then added palm sugar and fish sauce, stirred well.
Added pork leg and the left of water then bring the soup to boiling for at least 5 minutes with high heat.
Reduce heat to medium and let it boil for 20 minutes.
After that reduce to low heat and cover with lid. Let is simmer for at least 6 to 8 hours.
Check the pot every hour to make sure the soup not run out. Added more water if need.
Kha Moo Dipping Sauce Ingredients
This step requires to use mortar and pestle. If you don't have you can use food processor.
2 Fresh Thai Chili
3 cloves of Garlic
1 teaspoon of Palm Sugar
Pinch of Salt
1 Fresh Squeezed Lime Juice
Kha Moo Dipping Sauce Preparation
In a mortar, added fresh chili and using pestle pressed until smooth.
Added garlic and pressed until go smooth with the chili.
Added palm sugar and salt then pressed until everything corporate.
Added lime juice and mix well.
Prepare A Serving Plate
In a serving plate, added cooked Thai Jasmin rice, then sliced pork leg, vegetable, and egg. Then placed on a plate with a dipping sauce little bowl. Ready to serve!
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