Khao Kha Moo: Thai Braised Pork Leg Over Rice

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes

Quick Ingredients

• 1 pork hock/leg, 4–5 lb (1.8–2.3 kg)
• 6 cups (1.4 L) unsalted chicken stock or water
• 1/3 cup (80 ml) light soy sauce
• 3 tbsp dark soy sauce
• 3 tbsp fish sauce
• 1/3 cup (60 g) palm or light brown sugar
• 8 garlic cloves, 3 shallots, 6 cilantro stems (or coriander root)
• 2 tsp five-spice powder, 1 cinnamon stick, 3 star anise
• 1 tsp whole black peppercorns, 1/2 tsp ground white pepper
• 3 cups (570 g) jasmine rice
• 6 large eggs
• 2 cups (250 g) pickled mustard greens
• 1/2 cup (120 ml) white vinegar, 4 Thai chiles, 3 garlic cloves, 2 tsp sugar, 1/2 tsp salt

Do This

• 1. Blanch hock 10 minutes in boiling water; drain and rinse.
• 2. Caramelize sugar in a Dutch oven; add aromatics and spices; stir in soy sauces and fish sauce.
• 3. Add hock and 6 cups stock; cover and braise at 325°F (165°C) for 2.5–3 hours, turning occasionally.
• 4. Cook jasmine rice (1:1.25 rice-to-water) while the pork finishes.
• 5. Make chili vinegar: mix vinegar, water, sugar, salt, minced garlic and sliced chiles; rest 15 minutes.
• 6. Boil eggs 7 minutes; ice-bath 10 minutes; peel.
• 7. Chop mustard greens; warm with a splash of braising liquid. Slice pork, reduce sauce, and serve over rice with egg, greens, and chili vinegar.

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Why You’ll Love This Recipe

• Classic Thai comfort: silky, fall-apart pork in a warmly spiced soy braise.
• Balanced plate: rich meat, bright garlicky chili vinegar, tangy pickled greens, and a jammy egg.
• Make-ahead friendly: the pork tastes even better the next day and freezes well.
• Restaurant-quality results with simple steps and common pantry staples.

Grocery List

• Produce: Garlic, shallots, cilantro stems (or coriander root), Thai chiles, pickled mustard greens (jarred or pouched), optional cilantro for garnish
• Dairy: Eggs
• Pantry: Pork hock/leg, jasmine rice, chicken stock, light soy sauce, dark soy sauce, fish sauce, palm sugar (or light brown sugar), five-spice powder, cinnamon stick, star anise, whole black peppercorns, ground white pepper, white vinegar, salt, neutral oil

Full Ingredients

Braised Pork Leg (Khao Kha Moo)

• 1 pork hock/leg, 4–5 lb (1.8–2.3 kg), skin on
• 1 tbsp neutral oil
• 1/3 cup (60 g) palm sugar or light brown sugar
• 8 garlic cloves, smashed
• 3 medium shallots, sliced
• 6 cilantro stems or 2 coriander roots, rinsed well and chopped
• 2 tsp Chinese five-spice powder
• 1 cinnamon stick (3 in / 7.5 cm)
• 3 whole star anise
• 1 tsp whole black peppercorns
• 1/2 tsp ground white pepper
• 1/3 cup (80 ml) light soy sauce
• 3 tbsp dark soy sauce
• 3 tbsp fish sauce
• 6 cups (1.4 L) unsalted chicken stock or water

Jasmine Rice

• 3 cups (570 g) jasmine rice, rinsed until the water runs mostly clear
• 3 3/4 cups (900 ml) water

Jammy Eggs

• 6 large eggs
• Ice for ice bath

Pickled Mustard Greens

• 2 cups (250 g) pickled mustard greens, drained and rinsed, roughly chopped

Garlicky Chili Vinegar

• 1/2 cup (120 ml) white vinegar
• 2 tbsp water
• 2 tsp granulated sugar
• 1/2 tsp fine salt
• 3 garlic cloves, very finely minced
• 4 Thai bird’s eye chiles, thinly sliced (seeded for milder)

To Serve

• Fresh cilantro leaves (optional)
• Thinly sliced fresh chiles (optional)

Step-by-Step Instructions

Step 1: Blanch the pork hock for a clean-tasting braise

Place the pork hock in a large pot, cover with cold water by 2 inches, and bring to a boil over high heat. Boil for 10 minutes to draw out impurities. Drain and rinse the hock under cold water. This step gives you a clear, clean-tasting sauce later.

Step 2: Build a caramelized flavor base

Heat a large Dutch oven over medium heat and add the oil. Sprinkle in the sugar and let it melt undisturbed until deep amber, 3–5 minutes. Stir in the smashed garlic, sliced shallots, and chopped cilantro stems; cook 1–2 minutes until fragrant. Sprinkle in the five-spice, add the cinnamon stick, star anise, black peppercorns, and white pepper; stir 30 seconds.

Carefully add the light soy, dark soy, and fish sauce to deglaze (it will bubble vigorously), scraping up any caramelized bits.

Step 3: Braise low and slow

Nestle the blanched hock into the pot and pour in the stock or water to come at least halfway up the sides (add a bit more if needed). Bring to a gentle simmer, cover, and transfer to a 325°F (165°C) oven. Braise for 2 1/2 to 3 hours, turning the hock every 45 minutes, until the meat is fork-tender and the skin is silky and yielding. Stove-top option: maintain a very gentle simmer, partially covered, for the same time.

Step 4: Cook the jasmine rice

About 30 minutes before the pork is done, cook the rice. Combine rinsed rice and water in a pot. Bring to a boil, stir once, cover, and reduce to low. Cook 15 minutes; turn off the heat and rest, covered, 10 minutes. Fluff before serving. Rice cooker: use the same ratio and follow manufacturer’s directions.

Step 5: Make the garlicky chili vinegar

In a small bowl, mix vinegar, water, sugar, and salt until dissolved. Stir in the minced garlic and sliced Thai chiles. Let sit at least 15 minutes to bloom the flavors. This is the bright counterpoint to the rich pork.

Step 6: Cook jammy eggs

Bring a medium pot of water to a rolling boil. Lower in the eggs gently and cook exactly 7 minutes for jammy centers. Transfer to an ice bath for 10 minutes, then peel and halve.

Step 7: Prepare the pickled mustard greens

Rinse and roughly chop the pickled mustard greens. Warm them briefly in a small skillet over medium heat with 2–3 tablespoons of the braising liquid, 1–2 minutes, just to heat through and marry the flavors. Set aside.

Step 8: Reduce, slice, and plate

Carefully transfer the hock to a board. Strain the braising liquid into a saucepan, discarding solids, and simmer 8–10 minutes to reduce to a glossy sauce (about 3 cups). Taste and adjust with a touch more fish sauce or sugar if needed.

Cut the pork into thick slices and chunks, including some tender skin if you like. Spoon over a bed of hot jasmine rice, nap with the reduced sauce, add a mound of warmed pickled mustard greens, and nestle in a halved jammy egg. Serve with the garlicky chili vinegar alongside. Garnish with cilantro and fresh chile slices if desired.

Pro Tips

• Gentle heat is key: a quiet simmer prevents the meat from tightening and keeps the skin silky.
• Turn the hock every 45 minutes so all sides baste evenly and cook uniformly.
• For an easy defat, chill the braising liquid; lift off the solid fat, then reheat and reduce.
• Craving crispy edges? After braising, broil sliced pork 2–3 minutes before saucing.
• No cilantro stems? Use 1 tsp ground coriander and add a few scallion greens for freshness.

Variations

• Pressure cooker: Cook the hock on High Pressure for 60 minutes, natural release 20 minutes; reduce sauce on the stovetop.
• Alternate cuts: Pork shoulder (3–3.5 lb / 1.4–1.6 kg) braises beautifully in 2–2.5 hours; pork belly yields a richer, fattier result.
• Egg option: Hard-boil eggs and simmer them in the braise for 10–15 minutes to take on the sauce’s color and flavor.

Storage & Make-Ahead

Refrigerate pork and sauce (separately) up to 4 days or freeze up to 3 months. The flavor deepens overnight. Reheat gently with a splash of water. Cook rice fresh for best texture; cooled rice can be reheated covered with a few drops of water. Chili vinegar keeps refrigerated for 2 weeks. Pickled mustard greens, once opened, keep refrigerated for several weeks.

Nutrition (per serving)

Approximate: 830 calories; 33 g fat; 82 g carbohydrates; 40 g protein; 2,000 mg sodium. Values will vary based on cut, trimming, and sauces used.