Kao Ka Moo Braised Pork Leg Recipe

Alright, fellow food adventurers, picture this: a cozy afternoon in your kitchen, the air perfumed with fragrant spices and rich soy aromas, and you’re about to embark on a culinary journey to Thailand with a comforting bowl of Kao Ka Moo. Trust me, this melt-in-your-mouth pork leg dish, crowned with hard-boiled eggs and hugged by fluffy jasmine rice, will have you dancing around the kitchen in sheer anticipation!

Kao Ka Moo is a Thai dish with leg of pork as the primary ingredient. The leg is first braised until tender in a fragrant broth that includes star anise and cinnamon.

Then the pot is capped with a mixture of soy sauce, brown sugar, and five-spice powder and allowed to simmer some more. When done, serve it over jasmine rice.

The rice is part of the dish, its purpose being to soak up the delicious sauce.

Kao Ka Moo Braised Pork Leg Recipe Ingredients

• Pork Leg: Rich in protein and flavour, adds depth and tenderness.
• Garlic: Offers a savory aroma, potential health benefits, and boosts immunity.
• Soy Sauce: Provides umami, salty depth, and a touch of color.
• Dark Soy Sauce: Enhances color and adds stronger, less salty flavor.
• Palm Sugar: Sweetens the dish and balances savory components.
• Star Anise: Contributes aromatic warmth with a hint of licorice.
• Cinnamon Sticks: Adds warmth and subtle sweetness to the dish.
• Five-Spice Powder: A complex blend, adds bold, aromatic depth.

Kao Ka Moo Braised Pork Leg Recipe Ingredient Quantities

• 1 whole pork leg (about 2 kg), cleaned and cut into large chunks
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 5 cups water
• 1/2 cup soy sauce
• 1/4 cup dark soy sauce
• 1/4 cup oyster sauce
• 1/4 cup palm sugar, crushed
• 2 tablespoons fish sauce
• 5 whole star anise
• 2 sticks cinnamon
• 1 tablespoon five-spice powder
• 2 tablespoons Shaoxing wine or dry sherry
• 4 hard-boiled eggs, peeled
• Fresh coriander leaves for garnish
• Cooked jasmine rice, to serve
• Steamed Chinese broccoli or bok choy, to serve

How to Make this Kao Ka Moo Braised Pork Leg Recipe

1. In a large pot, medium heat, vegetable oil, minced garlic; in that order. Wait until the oil is warm before adding the garlic. Make sure not to burn the garlic.

2. Incorporate the pork leg pieces into the pot, searing them on all sides until they attain a light brown hue.

3. Add the water, soy sauce, dark soy sauce, oyster sauce, fish sauce, and crushed palm sugar. Stir to mix thoroughly.

4. Introduce star anise, cinnamon sticks, five-spice powder, and Shaoxing wine to the pot.

5. Heat the mixture to a boil, then reduce the heat to low and cover the pot. Allow the pork to simmer gently for about 2 to 3 hours, or until it is tender and easily shredded with a fork.

6. Roughly half an hour prior to the pork’s completion, introduce the shelled, cooked, and (previously) casted eggs to the seasoning pot for the flavor bath.

7. After the pork has become tender, take it out of the pot and allow it to rest. Keep the sauce simmering until it has reduced and thickened somewhat.

8. The chunks of pork leg should be sliced or shredded and placed on top of the prepared jasmine rice.

9. Place sliced hard-boiled eggs on top, then drizzle with the sauce.

10. Decorate with fresh cilantro and dish up with steamed Chinese broccoli or bok choy. Please to enjoy your Kao Ka Moo!

Kao Ka Moo Braised Pork Leg Recipe Equipment Needed

1. Large pot with a lid
2. Stove or cooktop
3. Wooden spoon or spatula for stirring
4. Tongs for turning pork pieces
5. Knife for cutting and shredding pork
6. Cutting board
7. Measuring spoons
8. Measuring cups
9. Small bowl for mixing sauces
10. Fork
11. Serving spoon or ladle

FAQ

• Q: Can I use a different cut of pork if I cannot find a whole pork leg?A: Yes, you can048- B0522. 254.84-0793.0240011160324-A0522-A0140350182132751154003720116280787-c10005-You0081-P0500200210037-0088-0087-S002(-3.84-2.52)-O005030004-A(c)-030008-00833-022b001116002h10000-8(P;-)cra020-a(n)(P;-)CR0140300251b1114001b(h)-8-a/b/O005030001111400d0060c(-b8;-)b3;-)b3b000d00130035.685b000d0010308.148-0793.016-P0313.
• Q: What is the role of palm sugar in the recipe?A: The salty and savory flavors of soy sauces and spices are perfectly balanced by the addition of the not overly sweet, but richly flavored, caramel-like palm sugar.
• Q: Can this dish be prepared in a slow cooker?A: Yes, after browning the pork and mixing it with the other ingredients, you transfer everything to a slow cooker and set it on low to cook for 6-8 hours.
• Q: Is it necessary to use both soy sauce and dark soy sauce?Both are recommended. Dark soy sauce provides a deeper hue and richer taste, while the usual soy sauce adds in saltiness.
• Q: How can I adjust the recipe if I prefer a spicier dish?A: You can add some dried chilies or fresh chili slices to the braise for extra spice.
• Q: Can I make this recipe in advance?A: Indeed, the next day is when Kao Ka Moo usually tastes its best. Take it and place it in the fridge overnight. Then, you take it out of the fridge and reheat it before serving.
• Q: What can I use as a garnish besides coriander leaves?Alternative garnishes include sliced green onions and Thai basil.

Kao Ka Moo Braised Pork Leg Recipe Substitutions and Variations

You can use brown sugar or coconut sugar in equal amounts as substitutes for palm sugar.
In case Shaoxing wine cannot be found, you can substitute it with dry sherry or use mirin instead, but cut back just a bit on any additional sugar you might add.
Rather than using dark soy sauce, employ standard soy sauce, and add a splash of molasses if your recipe calls for dark soy sauce.
For star anise, substitute a quarter teaspoon of anise seeds or a pinch of Chinese five-spice powder if you don’t have whole star anise.

If oyster sauce is unavailable, combine soy sauce, sugar, and a dash of fish sauce to use as a substitute.

Pro Tips

1. Browning the Pork: Make sure the pork pieces are well-browned on all sides for the best depth of flavor. Sear them in batches if needed to avoid overcrowding the pot, which can prevent proper browning.