Braised Pork Leg

This version of Kha Moo (ขาหมู) is a delicious and flavorful pork leg roast that is braised and then simmered for 3 - 4 hours in a broth made with star anise, cinnamon, cumin, sugar, soy sauces, and Shitaki mushrooms. The result is a rich and juicy pork roast unlike many others. Traditionally, it is served as a one-dish meal over steamed rice (Khao Kha Moo), with a spicy garlic dipping sauce, fresh bird's eye chillies and cloves of garlic. You will usually get it with boiled egg and either blanched Chinese broccoli or pickled mustard greens. While normally eaten in this plate lunch style, this pork is good enough to be served as the main course at a family style dinner.

Yield: 8 - 10 servings

Prep time: 10 Minutes

Cooking time: 3 Hours

Ready in: 3 1/2 Hours

Ingredients:

1 Pork Leg Roast
1/2 Cup Coconut Sugar
2 Tablespoons Light Soy Sauce
1 Tablespoon Dark Sweet Soy Sauce
2 teaspoons Five Spice Powder
2 Star Anise
1 stick Cinnamon
3 Large Cloves Garlic
4 Coriander Roots
1/2 teaspoon Black Peppercorns
1/4 teaspoon Salt
2 Cups Straw Mushrooms
8 Chicken Eggs
8 stalks Chinese broccoli
3 Tablespoons Garlic
2 Coriander Roots
2 Thai Hot Chilies
2 Tablespoons Distilled white vinegar
1 package Pickled Chinese Mustard
25 cloves Garlic
25 Small Thai Hot Chilies

Basic Directions:

1) Coat the pork leg in oil, then brown it in a frying pan on all sides.

2) Prepare the herb paste by grinding the garlic, coriander root, peppercorns, and salt together.

3) Fry the paste and coconut sugar in oil for about 1 minute until fully melted together, then add the pork, coating it in the herbs. Fry on all sides until well browned and caramelized.

4) Add water, light and dark soy sauces, star anise and cinnamon. Cover and simmer slowly for 2 - 3 hours. Add mushrooms and boiled eggs to pot during last hour.