Thai Pork Leg Stew

Pork Leg Stew or Khao Kha Moo is a popular dish often served  by street vendors throughout Thailand. This is not difficult to make at home and is well worth the effort, but do make sure you get fresh hocks, not those that have been cured or smoked (bacon).

Thai: Khao Kha Moo.

Prep Time: 15 minutes
Cook Time: 2-3 hours
Serves:    4

Ingredients:

• 1kg pork hock
• 2 cups vegetable oil
• 2lt  water
• 5 fresh coriander roots. crushed
• 5 cloves garlic
• 1 cinnamon stick
• 6 black peppercorns
• 2 star anise, whole
• 1 tsp black soy sauce
• 3 tbsp thin soy sauce
• 1 tbsp stock powder
• 1 tsp coarse sea salt
• 3 tbsp palm sugar
• 1 tsp Chinese 5-Spice powder
• 4 hard-boiled eggs, peeled

Preparation:

1. Heat oil in a wok or large pan over medium heat. Add pork hock and fry both sides til golden brown. Drain hock on paper towel.  Set aside.
2. In a mortar and pestle, Pound peppercorns, garlic and corriander to a fine paste. Set aside.
3. Put hock in a large pot and cover with water. Add garlic paste mixture, cinnamon, star anise, black soy, thin soy, stock powder, salt, palm sugar, 5-spice, and eggs. Bring to a boil then reduce heat, and cook for another 2-3 hours until tender.
4. Serve pork meat over steamed jasmine rice.