Serve with steamed rice.
Preparation: about 3½ hrs
- 1 x fresh, uncured or smoked, Pork shank, around 1 kg, or more
- 3 cups x Vegetable, or Peanut Oil
- 8 cups x Water, or enough to cover the leg in the pot
- ¼ tspn x ground Coriander, or 5-6 fresh Coriander roots
- 5 x big Garlic cloves
- 10 x Szechuan peppercorns
- 2 x Cinnamon sticks, around 20-25 mm long
- 2 x Star Anise, whole
- 4-5 x Thai Bird's Eye chillies - for dipping sauce accompaniment
- 5 x Black peppercorns
- 1 tspn x Dark Soy Sauce
- 3 tblspns x Light Soy Sauce
- 1 tblspn x Golden Mountain Sauce
- 1 tspn x coarse Sea Salt
- 4 tblspns x Palm Sugar (to taste)
- 1 tspn x Chinese Five Spice Powder
- 5 x hard-boiled Eggs, peeled
- 1½ cups x pickled Mustard Green
- fresh Bok Choy, steamed
- Salt - for dipping sauce
- ½ cup vinegar - for dipping sauce
Heat oil in a wok, or large pan, over medium heat. Add pork shank, and turn up the heat a bit. Fry until golden brown on both sides. Transfer the leg to drain on a paper towel.
Pound garlic, peppercorns, and coriander in a mortar and pestle until it becomes a fine paste. Set aside.
Place fried shank in a pot, and cover with water. Add the garlic paste mixture, cinnamon, star anise, dark soy, light soy, golden mountain sauce, salt, palm sugar, 5-spice, and eggs. Bring to a boil then reduce heat, and cook for another 2-3 hours until tender.
While the pork is cooking, thinly slice the pickled mustard green, gently squeeze it to remove the pickling liquid, and rinse it in a colander. Then slowly boil it in a bit of water or chicken stock, about 1.5 cups, until water evaporates, and set aside.
Separately, pound 2-3 fresh Thai chilli peppers in a mortar and pestle. Transfer to a small sauce bowl, add 1 teaspoon salt and ½ cup vinegar. This sauce should be served with the khao kha moo.
Serve the meat over steamed jasmine rice, topped with some pickled mustard green, steamed bok choy and the chilli-vinegar sauce.