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Thai Stewed Pork Khao Kha Moo

Thai Stewed Pork
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Thailand
Servings 6

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.
Keyword Thai Stewed Pork