Khao Kha Moo (Braised Pork Leg with Rice and Egg)
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Ingredients
- 600 g pork shoulder, diced into 3cm chunks
- 4 large eggs, hard-boiled and peeled
- 3 tbsp dark soy sauce
- 2 star anise
- 1 cinnamon stick
- 4 garlic cloves
- 2 tbsp palm sugar
- 300 g jasmine rice
- 200 g pak choi
Nutrition (per serving)
- Calories
- 712 kcal
- Protein
- 43.8 g
- Carbohydrate
- 69.5 g
- of which sugars
- 9.1 g
- Fat
- 27.4 g
- of which saturates
- 9.4 g
- Fibre
- 2 g
- Salt
- 2.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic and fry in a little oil in a large pan for 1 minute until fragrant.
- 2
Add the pork and brown all over for 5 minutes.
- 3
Add the star anise, cinnamon stick, dark soy sauce, palm sugar and enough water to cover the pork.
- 4
Bring to a simmer, cover and cook for 60 minutes, stirring occasionally, until the pork is very tender.
- 5
Add the peeled boiled eggs to the pan for the last 10 minutes to warm through and soak up the sauce.
- 6
Meanwhile, cook the jasmine rice according to the pack instructions and steam or boil the pak choi for 2 minutes.
- 7
Serve the pork, sauce and eggs over the rice with the pak choi alongside.
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