Khao Kha Moo

Ingredients

• 1.3kg skin-on pork leg or shank, cut into large pieces
• 4 eggs
• 8 cloves garlic
• 3 coriander roots (or stems)
• 1 tsp white peppercorns
• 2 tbsp cooking oil
• 1 cinnamon stick
• 3 star anise pods
• 1 tbsp Chinese five-spice powder
• 3 tbsp dark soy sauce
• 3 tbsp light soy sauce
• 60g palm sugar
• 1.5 liters water, approximately
• 200g pickled mustard greens
• 4 tbsp white vinegar
• 3 fresh Thai chilies, sliced
• 1 clove garlic, minced (for the dip)
• a pinch of sugar and a pinch of salt (for the dip)
• 4 servings cooked jasmine rice

Before you cook

• Smash 8 garlic cloves, 3 coriander roots and 1 tsp white peppercorns together in a mortar until it forms a rough paste.
• Rinse the pork leg pieces and pat them dry.
• Place the 4 eggs in a saucepan of water, bring to a boil, simmer for 9 minutes, then cool in cold water and peel.
• Slice the pickled mustard greens into bite-size pieces and rinse them briefly to cut the saltiness.
• Stir together the vinegar, sliced chilies, minced garlic, sugar and salt in a small bowl to make the dipping sauce.

Steps

1. Heat 2 tbsp oil in a large heavy pot over medium heat.
2. Fry the garlic-coriander-pepper paste in the oil for about 1 minute until fragrant.
3. Add the pork pieces to the pot and turn them to brown lightly on all sides, about 5 minutes.
4. Pour in enough water to cover the pork by about 5cm, roughly 1.5 liters.
5. Add the cinnamon stick, star anise and Chinese five-spice powder to the pot.
6. Stir in the dark soy sauce, light soy sauce and palm sugar.
7. Bring the pot to a boil, then lower the heat so it barely simmers, and cover with the lid left slightly ajar.
8. Braise the pork for 2 hours, turning the pieces every 30 minutes so they cook evenly.
9. Add the peeled boiled eggs to the pot and continue simmering for another 45 minutes, until the pork is fork-tender and the eggs have turned a deep brown.
10. Taste the broth and stir in a little more soy sauce or palm sugar if it needs more salt or sweetness.
11. Spoon hot jasmine rice into each bowl and top with a piece of the braised pork and half a braised egg.
12. Ladle some of the braising broth over the rice and pork in each bowl.
13. Serve with the pickled mustard greens and the chili-vinegar dipping sauce alongside.