25-Min Khao Kha Moo — Braised Pork & Rice
Tender pork leg simmered in a fragrant broth of soy, star anise, and five-spice, served over steamed rice with garlicky bok choy. A Thai comfort classic that tastes like it simmered for hours—but doesn't.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 1.5 lb pork leg or shoulder, cut into 2-inch chunks
- ½ cup soy sauce
- 4 whole star anise pods
- ¾ tsp five-spice powder
- ½ lb bok choy
- 2 cups cooked white rice
Instructions
- 1
Bring pork, soy sauce, star anise, five-spice, 3 cups water, and a pinch of salt to a boil in a large pot over high heat.
- 2
Reduce heat to medium and simmer uncovered for 15 minutes until pork is fork-tender and broth reduces slightly.
- 3
While pork simmers, trim bok choy and slice lengthwise. Heat 1 tbsp oil in a skillet over medium-high until shimmering.
- 4
Add bok choy to the skillet, season with salt, and sear cut-side down for 2 minutes without stirring until edges char slightly.
- 5
Divide rice between bowls. Top with pork, broth, and charred bok choy alongside.
Tools you’ll need
- large pot with lid (5-quart or bigger)
- 12-inch skillet
- cutting board and knife
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