Ingredients with Measurements:
- 2 lbs pork leg or shoulder, cut into large pieces
- 1 cup soy sauce
- 1 cup dark soy sauce
- 1 cup palm sugar
- 1 cup water
- 2 cinnamon sticks
- 5 star anise
- 10 cloves garlic, crushed
- 2 tbsp black peppercorns
- 2 tbsp coriander seeds
- 1 tsp salt
- 1 lb pickled mustard greens, drained and sliced
- 4 cups cooked jasmine rice
Special equipment needed:
- Large pot or Dutch oven
- Slotted spoon
- Serving bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the pork, soy sauce, dark soy sauce, palm sugar, water, cinnamon sticks, star anise, garlic, black peppercorns, coriander seeds, and salt. Bring to a boil over high heat.
2. Reduce the heat to low and simmer, covered, for 2-3 hours, or until the pork is tender and falls apart easily.
3. Remove the pork from the pot with a slotted spoon and set aside. Strain the cooking liquid through a fine-mesh sieve and discard the solids.
4. Return the cooking liquid to the pot and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 20-30 minutes, or until the liquid has thickened and reduced by half.
5. Add the pork back to the pot and stir to coat in the sauce. Simmer for another 10-15 minutes, or until the pork is heated through.
6. Serve the khao kha mu with pickled mustard greens and cooked jasmine rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 3-4 hours
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500
- Fat: 20g
- Carbohydrates: 50g
- Protein: 30g
Substitutions for ingredients:
- Pork can be substituted with beef or chicken
- Palm sugar can be substituted with brown sugar
- Pickled mustard greens can be substituted with other pickled vegetables, such as radish or cucumber
Variations:
- Add hard-boiled eggs to the pot during the last 30 minutes of cooking for a traditional addition to the dish
- Use the leftover pork and sauce to make sandwiches or tacos
Tips and tricks:
- Use a slotted spoon to remove the pork from the pot to avoid breaking it apart
- Adjust the amount of soy sauce and sugar to taste
- Make the dish ahead of time and reheat before serving for even more flavor
Storage instructions:
- Store leftover khao kha mu in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the khao kha mu in individual bowls with a scoop of rice and a side of pickled mustard greens
Garnishes:
- Chopped cilantro
- Sliced green onions
- Sliced red chilies
Pairings:
- Thai iced tea
- Beer
Suggested side dishes:
- Steamed vegetables, such as bok choy or broccoli
- Fried tofu
Troubleshooting advice:
- If the sauce is too salty, add more water and sugar to balance it out
- If the pork is tough, simmer for an additional 30 minutes to an hour until tender
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Khao kha mu is a popular street food in Thailand, often sold from food carts and stalls
Flavor profiles:
- Salty, sweet, and savory
Serving suggestions:
- Serve hot and enjoy with friends and family
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Region: Thai