Thai Braised Pork Leg Rice

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Tender pork leg is slowly simmered in a fragrant blend of soy sauce, palm sugar, and warm spices until the collagen melts into a glossy, savory-sweet gravy. Spooned over jasmine rice and finished with a soft-boiled egg, pickled mustard greens, and fresh chili, this comfort dish captures the magic of a Bangkok street stall.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 72 gCarbs
• 3 gFiber
• 18 gSugar
• 38 gProtein
• 1480 mgSodium
• 640 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the pork leg

• 2 lb pork leg (shank or knuckle), bone-in, skin on
• 1 tbsp vegetable oil
• 6 garlic cloves, smashed
• 2 coriander roots, smashed
• 1 tbsp white peppercorns, lightly crushed
• 1 tsp salt

For the braising liquid

• 1/2 cup light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1/2 cup palm sugar, chopped (or brown sugar)
• 2 tbsp fish sauce
• 4 star anise pods
• 2 cinnamon sticks
• 4 whole cloves
• 10 cups water
• 1/4 cup Shaoxing wine (or dry sherry)

For serving

• 4 cups cooked jasmine rice (from 2 cups uncooked)
• 4 large eggs
• 1 cup pickled Chinese mustard greens, diced
• 1 cucumber, sliced
• 2 Thai chilies, thinly sliced
• 1/4 cup cilantro, chopped
• 2 scallions, sliced
• 1 lime, cut into wedges

Directions

1. Pat the pork leg dry, score the skin in a diamond pattern, and rub all over with salt and crushed white pepper; let rest 10 minutes. Heat oil in a heavy pot over medium-high, sear the pork skin-side down until deep golden, about 4 minutes per side, then lift out.
2. Add smashed garlic and coriander roots to the pot and stir for 30 seconds until fragrant. Pour in the Shaoxing wine to deglaze, scraping up the browned bits, then return the pork to the pot.
3. Add light soy sauce, dark soy sauce, oyster sauce, fish sauce, palm sugar, star anise, cinnamon, cloves, and water. Bring to a boil, then reduce to a gentle simmer. Skim any foam from the surface for the first 15 minutes.
4. Cover and simmer on low for 2 1/2 to 3 hours, turning the pork every 30 minutes, until the meat is fork-tender and the skin is gelatinous. During the last 30 minutes, boil the eggs in a separate pot for 7 minutes, then peel.
5. Carefully lift the pork onto a cutting board and slice the meat and skin into thick pieces. Strain about 4 cups of the braising liquid into a small saucepan and simmer until slightly reduced and syrupy, about 5 minutes.
6. Divide the jasmine rice among four warm bowls, top with sliced pork, halve the soft-boiled eggs, and arrange pickled mustard greens, cucumber, chilies, cilantro, and scallions alongside. Spoon the reduced sauce over the pork and serve with lime wedges.

Cook’s Notes

• For an extra-rich gravy, ask the butcher for a pork leg cut that includes the knuckle joint and a good layer of skin and fat.
• Khao kha moo tastes even better the next day once the collagen has fully set; reheat gently so the sauce stays glossy.
• If using a pressure cooker, braise the pork on high for 60 minutes, then reduce the sauce on the stovetop to thicken.
• Substitute rock sugar for palm sugar if unavailable for a cleaner sweetness.
• To make this lower in sodium, skip the oyster sauce and use reduced-sodium soy plus an extra teaspoon of sugar for depth.

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