Khao Kha Moo Recipe (Thai Braised Pork Leg)
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This khao kha moo recipe features fall-apart tender Thai braised pork leg cooked in a rich savory broth with a hint of sweetness. Serve it over steamed jasmine rice with braised eggs and Chinese greens for a comforting meal that’s even better the next day.
What is khao kha moo?
Khao kha moo is a classic Thai-Chinese dish made by slowly braising pork leg with garlic, coriander root, black pepper, Chinese five spice, cinnamon, and star anise until the meat becomes fork tender.
It’s traditionally served over steamed jasmine rice with braised eggs, pickled mustard greens, Chinese greens, and a spicy vinegar dipping sauce that cuts through the richness of the pork.
Like moo palo and tom khem, khao kha moo is slowly braised with warm Thai-Chinese spices. The main difference is that it’s made with pork leg and traditionally served over steamed rice.
Praew’s cooking tips
Braising pork leg is really easy and once everything is in the pot, time does most of the work.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Pork leg: As it slowly braises, the skin turns silky and the meat becomes fall-apart tender. I’ve made it with both whole and pre-cut pork legs, and both work well.
- Garlic, coriander root & black pepper: The classic Thai flavor bases that I use in many recipes. Pound them together with a mortar and pestle because it releases much more aroma than simply chopping them.
- Chinese five spice powder: Known as pong palo in Thailand, this is what gives khao kha moo its signature flavor.
- Star anise & cinnamon: By the end of the braise, they’ve infused the sauce with a warm aroma without overpowering the pork.
- Palm sugar: Gives the broth a much richer caramel flavor.
- Light soy sauce: Adds the savory flavor that balances the sweetness.
- Dark soy sauce: This is mostly here for color. It gives the pork its beautiful deep brown glaze and adds just a touch of sweetness.
- Dried shiitake mushrooms: These absorb all of the braising liquid as they cook. I always leave them in because they become incredibly flavorful and are one of my favorite bites in the whole dish.
If using a whole pork leg, it may take a little longer to become fork-tender than a pre-cut pork leg.
Optional ingredients
- Pickled mustard greens: I rarely make Thai stewed pork without them; their tangy flavor balances the rich pork perfectly.
- Hard-boiled eggs: One of my favorite additions. Let them simmer in the broth during the last 30 minutes so they absorb all the flavor.
- Choy sum: I usually use choy sum, but Chinese broccoli (gai lan) and bok choy are just as delicious.
How to make Thai braised pork leg
1. Brown the pork. Heat enough oil to coat the bottom of a large pot or wok over medium-high heat. Add the pork leg and brown it on all sides for about 5 minutes.
2. Make the spice paste. Pound the garlic, black peppercorns, and coriander root into a rough paste using a mortar and pestle.
3. Toast the aromatics. Add the spice paste, cinnamon stick, star anise, and soaked shiitake mushrooms to a large pot over medium heat. Stir-fry for about 30 seconds until fragrant.
4. Caramelize the palm sugar. Add the palm sugar and stir until it melts and begins to caramelize.
5. Braise the pork. Pour in the water, then stir in the Chinese five spice powder, light soy sauce, dark soy sauce, and salt. Add the browned pork leg, cover, and simmer gently over low heat for about 3 hours.
The pork doesn’t need to be completely submerged. Simply turn it once or twice during cooking (if needed) so it braises evenly.
6. Add the eggs. If you’re using hard-boiled eggs, add them during the last 30 minutes of cooking so they absorb the rich braising broth and develop their signature brown color.
The pork is ready when it’s fork tender and almost falls off the bone. If it still feels firm after 3 hours, simply let it cook a little longer.
7. Blanch the vegetables and serve. Blanch the choy sum, Chinese broccoli, or bok choy in boiling water until just tender, then drain well.
8. Serve the braised pork over steamed jasmine rice with the vegetables, braised eggs, pickled mustard greens, and my spicy vinegar dipping sauce.
How to store & reheat leftovers
- Refrigerator: Store the pork and braising liquid together in an airtight container for up to 3 days. I actually think it tastes even better the next day.
- Freezer: Freeze the pork and braising liquid for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently in a saucepan over low heat until heated through, or microwave individual portions.
Khao Kha Moo Recipe (Thai Braised Pork Leg)
Equipment
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Large pot or Dutch oven
- Tongs
- ladle
Ingredients
- 2.2 lb pork leg
- 3 coriander root
- 3 garlic
- 1 teaspoon black peppercorns
- 2 tablespoons dark soy sauce
- 5 tablespoons light soy sauce
- 4 tablespoons palm sugar
- 2 teaspoons salt
- 2 tablespoons oil
- 4 dried shiitake mushrooms, soaked
- 2 tablespoons Chinese five spice powder
- 3 star anise
- 2 cinnamon sticks
- 6¼ cups water
Optional
- hard-boiled eggs, add to taste
- choy sum, see notes, add to taste
- pickled mustard greens, add to taste
Instructions
- Brown the pork. Heat enough oil to coat the bottom of a large pot or wok over medium-high heat. Brown the pork leg on all sides for about 5 minutes, then remove.
- Make the spice base. Pound the garlic, coriander root, and black peppercorns into a rough paste. In a large pot, stir-fry the paste with the cinnamon stick, star anise, and soaked shiitake mushrooms until fragrant.
- Build the broth. Add the palm sugar and cook until it begins to caramelize. Stir in the water, Chinese five spice powder, light soy sauce, dark soy sauce, and salt.
- Braise the pork. Return the pork leg to the pot, cover, and simmer over low heat for about 3 hours, turning the pork once or twice during cooking.
- Add the eggs. If using, add the hard-boiled eggs during the last 30 minutes of cooking so they absorb the flavorful broth.
- Serve. Blanch the choy sum, Chinese broccoli, or bok choy until just tender. Serve the braised pork with steamed jasmine rice, the vegetables, braised eggs, pickled mustard greens, and my spicy vinegar dipping sauce.
Notes
- Use the nutrition card in this recipe as a guideline.
- Pork leg: Ask your butcher to cut it into smaller pieces if buying it whole.
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Hi Praew
Thanks very much for your nice recipe:) However, the ‘pork leg’ in your picture shows 3 pieces, but in the recipe you don’t say anything about cutting the leg into (3) pieces…? And when I did it as 1 whole leg piece (weight = 1kg approx. as per recipe) there was not enough liquid to cover it – so wasn’t sure if I should have cut it (but it was too late & it would have been too hard to do myself!) OR add more water? but as I am making it for the first time was worried it would dilute the flavour of the broth… (but I did add some extra liquid, which still didn’t cover the leg, so will turn it around after 1.5 hrs of cooking…)
I would appreciate if you could clarify this point…
Thanks very much &
All the best 🙂
Hi Sam! Thanks so much for trying my recipe! 😊 The pork leg in my photos was sold pre-cut into 3 pieces, but you can definitely cook it whole too. A whole pork leg may need a little longer to become fork-tender. It doesn’t need to be completely covered with liquid, you can turn it over once or twice during cooking so it braises evenly. If your liquid seems very low, adding a little extra water is perfectly fine. I’ll update the recipe later to make that clearer. Thank you!