Khao Kha Moo — Thai Braised Pork over Rice
Tender pork leg braised in a fragrant sauce of soy, garlic, and star anise, served over steamed rice with a silky egg. This Thai street-food classic tastes like it simmered for hours but comes together in one pot in under an hour.
- Total time
- 55 min
- Servings
- 2
- Calories
- 625
- Protein
- 48g
Ingredients
- 1.5 lb pork leg or hock, skin-on
- ½ cup soy sauce
- 6 whole garlic cloves, peeled
- 3 whole star anise
- 1.5 cups jasmine or long-grain white rice
- 2 whole eggs
Instructions
- 1
Place the pork leg skin-side up in a large heavy-bottomed pot (6-quart minimum) and pour in enough water to cover it by 3 inches.
- 2
Bring the water to a rolling boil over high heat, then immediately reduce to medium-low heat so the surface just barely trembles with gentle bubbles, about 2 minutes to transition.
- 3
Skim off any gray or white foam that rises to the surface using a spoon or ladle, tilting the spoon to let liquid drain back into the pot.
- 4
Stir in 0.5 cup soy sauce, then add the 6 garlic cloves and 3 star anise pods directly to the simmering liquid around the pork.
- 5
Cover the pot with a lid and simmer on medium-low heat for 40 minutes, until the pork is fork-tender and the meat pulls easily from the bone when poked.
- 6
While the pork braises, measure 1.5 cups jasmine rice into a separate pot, rinse under cold running water until the water runs nearly clear (about 3 rinses), then drain completely.
- 7
Add 2.25 cups water to the rinsed rice, cover with a lid, and set on a back burner at medium heat; bring to a boil, then reduce to low heat and cook for 15 minutes until the water is absorbed and rice is tender.
- 8
Remove the cooked pork from the braising liquid with tongs and let it rest on a cutting board for 3 minutes, then use a sharp knife to slice it into 0.25-inch-thick slices following the grain of the meat.
- 9
Measure out 1.5 cups of the braising liquid (leaving behind most of the solids) into a small saucepan over medium heat and bring to a gentle simmer, about 2 minutes.
- 10
Crack both eggs into the simmering broth and poach them undisturbed for 3 to 4 minutes, until the whites are set but the yolks still jiggle slightly when you shake the pan.
- 11
Divide the cooked rice between two wide bowls, then arrange the pork slices on top of each portion.
- 12
Carefully slide one poached egg into the center of each bowl, then pour roughly 0.75 cup of the braising liquid (with some of the cooked garlic and star anise) around the pork.
Tools you’ll need
- 6-quart heavy-bottomed pot with lid
- medium pot with lid
- small saucepan
- spoon or ladle for skimming
- measuring cups
- cutting board
- sharp chef's knife
- tongs
- small fine-mesh strainer or colander
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