Khao Kha Moo Recipe (Thai Braised Pork Leg)

Ingredients

• 1 kgpork leg
• 3coriander roots
• 3garlic cloves
• 1 teaspoonblack peppercorns
• 2 tablespoonsdark soy sauce
• 5 tablespoonslight soy sauce
• 4 tablespoonspalm sugar
• 2 teaspoonssalt
• 2 tablespoonsoil
• 4dried shiitake mushrooms, soaked
• 2 tablespoonsChinese five-spice powder
• 3star anise
• 2cinnamon sticks
• 1,480 mlwater
• to tastehard-boiled eggs
• to tastechoy sum (see notes)
• to tastepickled mustard greens

Instructions

1. 1

   Brown the pork

   Heat enough of the oil to coat the bottom of a large pot or wok over medium-high heat. Brown the pork leg on all sides for about 5 minutes, then take it out.

2. 2

   Make the spice base

   Pound the garlic, coriander roots and black peppercorns into a coarse paste. In a large pot, stir-fry the paste with the cinnamon sticks, star anise and soaked shiitake mushrooms until fragrant.

3. 3

   Build the broth

   Add the palm sugar and cook until it starts to caramelise. Stir in the water, Chinese five-spice powder, light soy sauce, dark soy sauce and salt.

4. 4

   Braise the pork

   Return the pork leg to the pot, cover and simmer over low heat for about 3 hours, turning the pork once or twice as it cooks.

5. 5

   Add the eggs

   If using, add the hard-boiled eggs for the final 30 minutes of cooking so they can take on the flavour of the broth.

6. 6

   Serve the dish

   Blanch the choy sum, Chinese broccoli or bok choy until just tender. Serve the pork with steamed jasmine rice, the vegetables, braised eggs, pickled mustard greens and spicy vinegar dipping sauce.

What is khao kha moo?

Khao kha moo is a Thai dish of pork leg braised until tender and served with rice; its name is commonly associated with pork leg over rice. It draws on Chinese-influenced braising flavours, including soy sauce, star anise and cinnamon.

This version builds a sweet, savoury broth with palm sugar, soy sauces and five-spice powder. Slow cooking lets the pork soften while the aromatics flavour the cooking liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 351 calories, 46g protein, 14g carbs, 12g fat.

The pork supplies most of the protein and contributes fat, while the palm sugar and jasmine rice served alongside provide much of the meal's carbohydrate. Balance the bowl with a generous serving of greens and a moderate portion of rice.

Build flavour before braising

Aromatic paste: pounding the garlic, coriander roots and peppercorns releases their fragrance and gives the broth a more rounded base. Stir-frying this paste with the whole spices and mushrooms brings out their aroma before the liquid goes in.

Caramelised sugar: let the palm sugar begin to caramelise, but keep a close eye on it so it does not burn. The soy sauces and water then turn it into the braising liquid.

Choose the pork and seasonings

Pork leg: this cut suits a long, gentle braise, which gives connective tissue time to soften. Brown all sides first for a deeper savoury flavour.

Soy and spices: light soy sauce, dark soy sauce, five-spice, cinnamon and star anise each contribute to the broth's savoury, sweet-spiced character. Palm sugar balances the soy, while salt seasons the liquid.

Keep the braise gentle

Low heat: aim for a quiet simmer rather than a vigorous boil. A covered pot helps the pork cook steadily and reduces how quickly the liquid evaporates.

Turn the pork: turn it once or twice during the roughly 3-hour braise so it cooks more evenly in the broth. Check that it is very tender before serving.

Finish with eggs and greens

Eggs: add peeled hard-boiled eggs for the final 30 minutes if you want them to absorb some of the braising liquid. Adding them earlier gives them a longer time in the broth, but follow the recipe's timing for this version.

Greens: blanch choy sum, Chinese broccoli or bok choy until just tender. Serve pickled mustard greens alongside for a tangy contrast to the rich pork.

Make it a complete bowl

Rice: steamed jasmine rice is the classic partner here, soaking up the fragrant broth. Spoon some braising liquid over the pork and rice when serving.

Condiments: serve the pork with the greens, pickled mustard greens and spicy vinegar dipping sauce. Their fresh or sharp flavours balance the sweet-savoury meat.

Recipe notes & tips

• Use a pot large enough to hold the pork leg without crowding it.
• Soak the dried shiitake mushrooms before cooking, as specified in the ingredient list.
• Keep the heat low after adding the pork so the broth simmers gently.
• Turn the pork once or twice during the braise for more even cooking.
• Add the hard-boiled eggs during the final 30 minutes if using them.
• Blanch the greens near serving time so they stay just tender.

Variations

• Choose your greens: use Chinese broccoli or bok choy in place of choy sum.
• Skip the eggs: leave them out for a version without braised eggs.
• Adjust the sweetness: use less palm sugar for a less sweet broth.
• Add rice: serve with steamed jasmine rice to catch the braising liquid.
• Serve with vinegar: include spicy vinegar dipping sauce for a sharper contrast.

Common mistakes to avoid

• Boiling hard: a vigorous boil can make the pork cook unevenly; keep the pot at a gentle simmer.
• Burning the palm sugar: it can turn bitter if left unattended; watch closely as it begins to caramelise.
• Skipping the browning: pale pork misses an early layer of savoury flavour; brown it on all sides first.
• Overcooking the greens: they can lose their fresh texture; blanch only until just tender.
• Adding eggs too soon: they may spend longer in the broth than intended; add them for the final 30 minutes.

How to store

Refrigerate leftover pork and broth in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the broth has reduced; store rice and greens separately where possible.

Frequently asked questions