20-Min Khao Kha Moo — Pork & Rice Bowl
Tender braised pork leg over rice with pickled mustard greens, shredded carrot, and charred broccoli—a TikTok-friendly shortcut to Thailand's comfort classic using pre-cooked rotisserie pork and a quick soy-ginger braise.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1 lb, shredded or chunked pork leg or shoulder, cooked (rotisserie or leftover)
- 3 tbsp soy sauce
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 tbsp brown sugar
- 2 cups cooked steamed jasmine rice
- ½ cup pickled mustard greens
- 4 oz, chopped chinese broccoli or bok choy
- ¼ cup shredded carrot
Instructions
- 1
Heat a 12-inch skillet over medium-high. Add ginger and garlic, cook 30 seconds until fragrant.
- 2
Add cooked pork, soy sauce, brown sugar, and 1/4 cup water. Simmer 6 minutes, stirring gently, until glossy.
- 3
In the same skillet, push pork to the side and add broccoli. Sear for 3 minutes without stirring until edges char.
- 4
Divide rice between two bowls. Top each with pork and its sauce, charred broccoli, pickled greens, and carrot.
- 5
Serve immediately with extra sauce spooned over the top.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon
- two bowls
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