Photograph of the finished Khao kha mu

Thailand · Cơm chân giò hầm Khao kha mu

Khao kha mu

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 2.6 lb
  • Photograph of Rice Rice 14.1 oz
  • Photograph of Five-spice powder Five-spice powder 0.6 oz
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Sweet black bean sauce Sweet black bean sauce ⅓ cup
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Chinese cabbage Chinese cabbage 8.5 oz
  • Photograph of Garlic Garlic 16 cloves

Method

  1. 1 Blanch the pork trotters in boiling water, then scrape them clean and rinse them again to remove any foam.
  2. 2 Caramelize the sugar until it turns into a syrup, then add soy sauce, dark soy sauce, and five-spice powder.
  3. 3 Simmer the pork trotters in broth for 2 hours over low heat until the skin is translucent and tender.
  4. 4 Add the boiled eggs to the pot at the last minute to allow them to absorb the glossy brown color.
  5. 5 Serve the rice on a plate, arrange the shredded meat and blanched Chinese cabbage on top, pour in the braising sauce, and eat with a sour garlic and chili dipping sauce.

With an appliance

  • Pressure cooker 1 hr 30 min

    Replace step 3: simmer the pork trotters in the broth under high pressure for 35 minutes, then release the pressure naturally for 15 minutes; the eggs from step 4 are still added after opening the lid and simmered for another 20 minutes to absorb the color.

Start cooking