Ingredients with Measurements:
- 2 lbs pork belly
- 1/2 cup soy sauce
- 1/2 cup dark soy sauce
- 1/2 cup sugar
- 1/4 cup Chinese five spice powder
- 2 cinnamon sticks
- 5 star anise
- 1 tbsp black peppercorns
- 1 tbsp salt
- 5 cloves garlic, minced
- 1 inch ginger, sliced
- 4 cups water
- 2 cups jasmine rice
- 4 cups water for rice
Special equipment needed:
- Large pot with lid
- Rice cooker or pot with lid
Step-by-step instructions:
1. Cut the pork belly into 2-inch pieces and set aside.
2. In a large pot, combine the soy sauce, dark soy sauce, sugar, Chinese five spice powder, cinnamon sticks, star anise, black peppercorns, salt, garlic, ginger, and 4 cups of water. Stir to combine.
3. Add the pork belly to the pot and bring to a boil over high heat.
4. Once boiling, reduce the heat to low and cover the pot with a lid. Simmer for 2-3 hours, or until the pork is tender and the sauce has thickened.
5. While the pork is cooking, rinse the jasmine rice in cold water until the water runs clear. Add the rice and 4 cups of water to a rice cooker or pot with a lid. Cook according to the manufacturer's instructions or bring to a boil over high heat, then reduce the heat to low and simmer for 18-20 minutes.
6. Once the pork is tender, remove it from the pot and set aside. Strain the sauce through a fine-mesh sieve into a clean pot. Discard the solids.
7. Bring the sauce to a boil over high heat and cook until it has thickened to your desired consistency.
8. Serve the pork belly over the cooked jasmine rice and drizzle with the thickened sauce.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmer on low heat for 2-3 hours
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 600
Fat: 35g
Carbohydrates: 45g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef brisket.
- Dark soy sauce can be substituted with regular soy sauce.
- Sugar can be substituted with honey or brown sugar.
Variations:
- Add hard-boiled eggs to the pot during the last hour of cooking for a traditional addition to the dish.
- Use the pork belly and sauce to make bao buns or rice bowls.
Tips and tricks:
- Use a sharp knife to cut the pork belly into even pieces.
- Skim any excess fat from the surface of the sauce as it cooks.
- Adjust the amount of sugar to your taste preference.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork and rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pork belly and rice in individual bowls, garnished with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions, sesame seeds
Pairings:
Steamed bok choy, stir-fried vegetables, pickled vegetables
Suggested side dishes:
Steamed bok choy, stir-fried vegetables, pickled vegetables
Troubleshooting advice:
- If the sauce is too thin, continue to simmer until it has thickened to your desired consistency.
- If the pork is tough, continue to simmer until it is tender.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Khao Kha Mu is a popular Thai street food dish that originated in China. It is a slow-cooked pork belly dish that is typically served over rice.
Flavor profiles:
Savory, sweet, and slightly spicy with a hint of cinnamon and star anise.
Serving suggestions:
Serve with steamed bok choy and pickled vegetables for a balanced meal.
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Region: Thai