Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู) with Special Homemade Vinegar Chilli
- erinna Chng
- 1 day ago
- 1 min read
Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู) is a must eat street food when you are in Thailand. It is definitely an influnced by Chinese and Thai further elevate this dish with their own herbs and seasoning.
It is braised until the meat is super tender and the skin & fats of the trotter just melt in your mouth. Serve with a special homemade Thai Chili Sauce, where the tanginess and spiciness of the chili just balance up the whole dish. This combination is just so perfect.
To make this Thai Braised Pork Leg, I prefer to use the meaty part of the leg. You can choose to chop it up or braised it as a whole piece. Personally, I also prefer braising the whole piece and slice the pork after it’s cooked – like the Thai Street Vendors.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
The Garlic-Ginger Paste
Add all the ingredients required for the Ginger-garlic Paste and blend into a smooth paste.
Set aside for later use.
Preparing the Pork Leg
Wash the pork leg and then fill the pot of washed pork legs with just enough water to submerge the legs.
Boil under high heat and allow it to boil for 5 minutes.
Discard the dirty water.
Rinse and wash the legs thoroughly to ensure that it is scum-free.
Wash the pot as well. Set aside
Braising the Pork Leg
Add the Blended Ginger-garlic paste, Star anise, cinnamon and stir fry until fragrance using medium high heat
Add the remaining spices, seasoning, water & stock and bring it to boil
When boil, add the cleansed pork leg and bring to to boil again
Then, lower the heat to low and allow it to simmer for 3 hrs or until the skin is soft and the meat is tender.
'30 minutes before the meat is ready, add in the peeled boiled eggs. (For Marinated lava egg, please refer to post body for detailed steps)
When the pork leg is soft and tender, gently remove the tender meat with skin from the bones. Slice and serve with Home made Vinegar Chili and mustard green
Thai Vinegar
Add all the ingredients for the chili and blend
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู)
Head Chef
Adapted and modified from Luke Nguyen's Street Food Asia
Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
3 hour
Rest Time
0 min
Total Time
3 hour 10 min
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