Photograph of the finished Khao kha moo

Thailand · Cơm giò heo hầm Thái

Khao kha moo

2 hr 30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork trotter Pork trotter 2.2 lb
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.3 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sweet black bean sauce Sweet black bean sauce 2.8 oz
  • Photograph of Palm sugar Palm sugar 1.4 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Mustard greens Mustard greens 8.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Blanch the pork trotters in boiling water for 5 minutes, then rinse off the foam.
  2. 2 Melt the palm sugar until it turns a reddish-brown color, then add crushed garlic and sauté until fragrant.
  3. 3 Add pork trotters, cinnamon, star anise, soy sauce, sweet dark soy sauce, and enough water to cover, then simmer for 2 hours until the skin is tender and falls apart.
  4. 4 Add the hard-boiled eggs to the pot during the last 20 minutes to allow them to absorb the color.
  5. 5 Blanch the bok choy for 1 minute, arrange the hot rice on a plate along with the pork trotters, egg, vegetables, and pour the broth over it, then sprinkle with pepper.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 3: pressure cook for 40 minutes, then release pressure naturally for 15 minutes to tenderize the pork skin; add the eggs from step 4 after opening the lid, and simmer for another 15 minutes.

Start cooking