After tasting Khao Kha Moo Chang Phueak in Chiang Mai (please read my blog about Chiang Mai Amazing Food here), I crave for this delicious stewed pork leg dish and prepare it at home with this recipe, rendered so simple and fast by using Instant Pot. If you don’t yet have instant pot, you should consider getting one, there are so many deals right now, including this one from Amazon…
Khao Kha Moo or Stewed Pork Leg is similar to the Vietnamese Thit Kho as both dishes are stewed pork served with boiled eggs, pickled vegetables and rice. The Vietnamese version is more caramelized with a sweet / salty taste and uses primarily pork belly, while the Thai version uses more spices like the Chinese Five Spices and pork leg, and the sauce is lighter and less sweet/salty. Both are delicious and satisfying comfort food!
Thai Stewed Pork Khao Kha Moo
Equipment
- Instant pot
Ingredients
- 1 Pork Leg with skin – Optional: add a pork foot for those who like slightly chewy texture, or a slice of pork shoulder for those who prefer less fatty cut.
- 2 tbsp oil
- 3 tbsp Soy Sauce
- 2 tbsp Black Soy Sauce (or dark soy sauce)
- 2 tbsp Golden Mountain Sauce (or substitute with soy sauce)
- 4 tbsp Oyster Sauce
- Water to cover
- 6 tbsp Palm Sugar or Rock Sugar (if unavailable, use brown sugar or dark coconut sugar)
- 6 Cilantro Roots or 1/2 cup of chopped cilantro stems
- 6 Cloves Garlic
- 2 Cinnamon sticks
- 3 Star Anise
- 1 tsp Szechuan Peppercorn
- 1/2 tsp White Peppercorn cracked
- 10 slices Galangal (or use 1/2 tsp galangal powder) – If you can't find galangal powder, use ginger powder instead.
Garnish
- 6 cups cooked Jasmine Rice
- 1 cup pickled mustard greens (available in Asian stores)
- 6 to 8 hard boiled eggs (boil for 7 minutes, then put in cold water and peel)
- 2 cups leafy green vegetable like pak choy, blanched
Dipping Sauce – Chili Vinegar
- 2 Thai chilis or serrano peppers, finely minced
- 2 cloves Garlic, finely minced
- 1/2 tsp Sugar
- 1 Pinch of Salt
- 1/2 cup White Vinegar
Instructions
- Wash and dry the pork pieces
- Set the Instant Pot on Saute function, add a little oil and sear the pork leg on all side – If you are adding a pork foot or slice of pork shoulder, sear each piece. Be careful as the oil would splatter.
- Add the garlic, cilantro, and spices – Saute for couple of minutes till fragrant
- Add the soy sauces, oyster sauce, sugar, and just enough water to cover the meat
- Cancel the Saute function. Close and lock lid, set pressure cook to high for 33 minutes.
- Meanwhile, cook the rice, wash the green leafy vegetables, boil the eggs and peel off the shell. Cut the pickled mustard green to bite size and set aside.
- To make the sauce, mix all ingredients well and set aside
- After pressure cooking time is up, manually release the steam. When steam has been released, open the lid. Carefully remove the pork and set on serving platter.
- Set IP to Saute function, skim any fat rising on top, add the boiled egg to the sauce, cook for around 8 minutes to reduce the sauce a little, taste and adjust seasoning (add more soy sauce or sugar). Add the leafy green vegetable to blanch for another 3 to 4 minutes or until wilted. Remove the eggs and green vegetables and put around the pork.
- To serve, laddle the sauce on top of the pork, serve with the pickled mustard green, dipping sauce on the side, and steamed rice.
It’s really tasty, the richness of the tender pork is balanced by the sour and crunchy pickled mustard green, and the chili vinegar sauce greatly enhances this dish! It will become one of your family’s favorite dish!
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Chiang Mai Amazing Food
[…] home, I’m craving for Khao Kha Moo and have prepared it with this recipe. I encourage you to make it, your family would be eternally […]