Stewed Pork Leg on Rice (Khao Kha Mu)
ข้าวขาหมู Khao Kha MuSay it: kow kah moo
Khao Kha Mu is a beloved Bangkok street-food classic featuring tender, fall-off-the-bone pork leg slowly braised with Chinese five-spice, soy sauce, and aromatics until deeply flavorful and silky. The rich, savory broth is ladled over steamed jasmine rice and traditionally accompanied by a hard-boiled egg, pickled mustard greens, and a fresh chili-vinegar dipping sauce. Eaten at any time of day, this comforting one-plate meal perfectly blends Thai and Chinese influences and delivers melt-in-your-mouth pork with every spoonful.
Stewed Pork Leg on Rice (Khao Kha Mu)
ข้าวขาหมู, Khao Kha Mu
Pronounced kow kah moo
- Serves
- 4
- Prep
- 25 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 55 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
To serve
Method
Bring a large pot of water to a boil. Add the pork pieces and boil for 5 minutes to remove impurities, then drain and rinse well under cold water.
In the same cleaned pot, combine the rinsed pork with 8 cups (1.9 L) fresh water, light soy sauce, dark soy sauce, Shaoxing wine, palm sugar, five-spice powder, garlic, ginger, star anise, cinnamon stick, and white peppercorns.
Bring to a boil over high heat, skimming off any foam that rises. Reduce to a gentle simmer, cover partially, and cook for 2 to 2½ hours until the pork is very tender and the skin is silky, stirring occasionally.
Add the peeled hard-boiled eggs during the last 30 minutes so they absorb the flavorful broth.
When the pork is done, the meat should pull easily from the bone and the broth should be rich and slightly thickened. Taste and adjust seasoning with additional soy sauce or sugar if needed.
To serve, place a generous scoop of hot jasmine rice on each plate. Top with chunks of pork (including skin and a little bone if desired), a halved boiled egg, a few spoonfuls of the braising broth, and a small pile of chopped pickled mustard greens.
Garnish with fresh cilantro sprigs and serve immediately with chili-vinegar sauce on the side for drizzling.
Regional variants
Some Bangkok stalls add black mushrooms or tofu puffs to the braise, while others serve it with a side of blanched Chinese broccoli (kailan). Modern versions occasionally use pork belly instead of leg for quicker cooking.
Cook's notes
- Ask your butcher to cut the pork leg into large 2-inch (5 cm) chunks so it cooks evenly and is easy to serve.
- The longer the pork simmers, the more tender and flavorful it becomes; it can even be made a day ahead and gently reheated.
- Traditional versions use whole pork trotters or hocks; choose meaty pieces with plenty of skin for the classic silky texture.
Serve with
Pickled mustard greens, fresh cilantro, and Thai chili-vinegar sauce; often paired with a cold Thai iced tea.
Make ahead and storage
The braised pork keeps well in the fridge for up to 3 days or can be frozen. Reheat gently with a splash of water to loosen the sauce.
