Khao Kha Moo (Thailand)

An authentic recipe for traditional Thai Khao Kha Moo, highlighting tender braised pork leg infused with aromatic spices and sweet soy sauce.

Level Hard Prep 30 min Cook 180 min Servings 6 Score 4.9/10

Ready in

210 min

Makes 6 servings

Prep 30m

Cook 180m

Level Hard

About this recipe

An authentic recipe for traditional Thai Khao Kha Moo, highlighting tender braised pork leg infused with aromatic spices and sweet soy sauce.

Thailand's beloved braised pork leg rice dish known for its rich spices and fall-off-the-bone tenderness.

Clean and blanch the pork leg in boiling water for 5 minutes, then remove and rinse with cold water.
In a large heavy-bottomed pot, combine water, dark soy sauce, light soy sauce, palm sugar, garlic, cilantro roots, peppercorns, and five-spice powder.
Add the pork leg into the pot, ensuring it is mostly submerged in the braising liquid.
Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until the meat is extremely tender and falling off the bone.
180 min
Add the peeled hard-boiled eggs into the pot during the last 30 minutes of braising to absorb color and flavor.
Slice the tender pork and serve over a bed of warm steamed white rice alongside pickled mustard greens, braised egg halves, and a spicy chili-vinegar dipping sauce.

Calories 540

Protein 35g

Carbs 42g

Fat 26g

Fiber 2g

Sugar 14g

Sodium 1120mg

Serving Size 1 serving

Prep 30 min

Cook 180 min

Total 210 min

Overall 9.4 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

An incredible Thai street food classic featuring melt-in-your-mouth tender pork cooked in an aromatic, savory-sweet broth.

Thailand's beloved braised pork leg rice dish known for its rich spices and fall-off-the-bone tenderness.

Summary

An authentic recipe for traditional Thai Khao Kha Moo, highlighting tender braised pork leg infused with aromatic spices and sweet soy sauce.

Simmer on very low heat so the pork becomes ultra-tender without breaking apart too early
Skim any excess fat from the surface of the braising broth before serving
Serve with fresh bird's eye chilies and garlic cloves on the side for traditional punch