Braised Pork Leg With Rice Recipe by ครัวบ้านพิม
This recipe is translated from Cookpad Thailand. See original: ข้าวขาหมู Braised Pork Leg with Rice Cooking Instructions 1 Here's what all the ingredients look like. In the picture, I made double the amount from the recipe above. 2 Start by charring the pork leg over a flame, then scrape off the skin, any unclean parts, and burnt areas. Wash it thoroughly and pat dry with a cloth. Then fry it in hot oil over high heat until the skin is puffed, but not too much. 3 Remove and let it drain well. Once drained, place it in the pot you'll use for braising... set aside. 4 Place a pan on the stove and toast the cinnamon, star anise, garlic, galangal, and black pepper until fragrant. 5 Once fragrant, add them to the braising pot (the one with the pork leg) and add the cilantro roots. 6 Using the same pan, place it on the stove and add a suitable amount of palm sugar. Wait until it melts and turns dark brown. 7 Add water and wait until the sugar dissolves into the water again. 8 Pour everything into the braising pot. 9 Add clean water until it covers the pork leg by about 2 inches. 10 Place the braising pot on the gas stove. Season with soy sauce, seasoning sauce, salt, and rock sugar. Adjust the taste as you like. 11 Once it boils, add the peeled boiled eggs and shiitake mushrooms. Simmer over very low heat, just enough for the surface of the water to ripple slightly. 12 After braising for about 3 hours, add the cleaned whole pickled mustard greens to the pot and continue braising for another 1-2 hours. 13 When the time is up, you'll have delicious, tender pork leg that looks appetizing like in the picture below.... Give it a try ^_^ 14 For the dipping sauce, you'll need yellow chili, Thai garlic, vinegar, lime juice, salt, and a little sugar. To make it, pound the yellow chili, garlic, and salt together until fine. Mix with vinegar, lime juice, a little salt, and sugar. Stir until the sugar and salt dissolve. Adjust the taste as you like. 15 Serve on a plate... ready to eat ^_^ 16 The steps above are for making and eating right away. But if you want it to be even more delicious and the inside of the pork leg to be darker, it's recommended to soak the pork leg in the braising liquid overnight. The flavor will seep into the pork, making it even more delicious. And if you want the braising liquid to be thick, like a gel, it's recommended to use the pork hock as well. But the butcher near my house didn't have it, so I only got the front and back legs. 1 Here's what all the ingredients look like. In the picture, I made double the amount from the recipe above. 1 Here's what all the ingredients look like. In the picture, I made double the amount from the recipe above. 2 Start by charring the pork leg over a flame, then scrape off the skin, any unclean parts, and burnt areas. Wash it thoroughly and pat dry with a cloth. Then fry it in hot oil over high heat until the skin is puffed, but not too much. 2 Start by charring the pork leg over a flame, then scrape off the skin, any unclean parts, and burnt areas. Wash it thoroughly and pat dry with a cloth. Then fry it in hot oil over high heat until the skin is puffed, but not too much. 3 Remove and let it drain well. Once drained, place it in the pot you'll use for braising... set aside. 3 Remove and let it drain well. Once drained, place it in the pot you'll use for braising... set aside. 4 Place a pan on the stove and toast the cinnamon, star anise, garlic, galangal, and black pepper until fragrant. 4 Place a pan on the stove and toast the cinnamon, star anise, garlic, galangal, and black pepper until fragrant. 5 Once fragrant, add them to the braising pot (the one with the pork leg) and add the cilantro roots. 5 Once fragrant, add them to the braising pot (the one with the pork leg) and add the cilantro roots. 6 Using the same pan, place it on the stove and add a suitable amount of palm sugar. Wait until it melts and turns dark brown. 6 Using the same pan, place it on the stove and add a suitable amount of palm sugar. Wait until it melts and turns dark brown. 7 Add water and wait until the sugar dissolves into the water again. 7 Add water and wait until the sugar dissolves into the water again. 8 Pour everything into the braising pot. 8 Pour everything into the braising pot. 9 Add clean water until it covers the pork leg by about 2 inches. 9 Add clean water until it covers the pork leg by about 2 inches. 10 Place the braising pot on the gas stove. Season with soy sauce, seasoning sauce, salt, and rock sugar. Adjust the taste as you like. 10 Place the braising pot on the gas stove. Season with soy sauce, seasoning sauce, salt, and rock sugar. Adjust the taste as you like. 11 Once it boils, add the peeled boiled eggs and shiitake mushrooms. Simmer over very low heat, just enough for the surface of the water to ripple slightly. 11 Once it boils, add the peeled boiled eggs and shiitake mushrooms. Simmer over very low heat, just enough for the surface of the water to ripple slightly. 12 After braising for about 3 hours, add the cleaned whole pickled mustard greens to the pot and continue braising for another 1-2 hours. 12 After braising for about 3 hours, add the cleaned whole pickled mustard greens to the pot and continue braising for another 1-2 hours. 13 When the time is up, you'll have delicious, tender pork leg that looks appetizing like in the picture below.... Give it a try ^_^ 13 When the time is up, you'll have delicious, tender pork leg that looks appetizing like in the picture below.... Give it a try ^_^ 14 For the dipping sauce, you'll need yellow chili, Thai garlic, vinegar, lime juice, salt, and a little sugar. To make it, pound the yellow chili, garlic, and salt together until fine. Mix with vinegar, lime juice, a little salt, and sugar. Stir until the sugar and salt dissolve. Adjust the taste as you like. 14 For the dipping sauce, you'll need yellow chili, Thai garlic, vinegar, lime juice, salt, and a little sugar. To make it, pound the yellow chili, garlic, and salt together until fine. Mix with vinegar, lime juice, a little salt, and sugar. Stir until the sugar and salt dissolve. Adjust the taste as you like. 15 Serve on a plate... ready to eat ^_^ 15 Serve on a plate... ready to eat ^_^ 16 The steps above are for making and eating right away. But if you want it to be even more delicious and the inside of the pork leg to be darker, it's recommended to soak the pork leg in the braising liquid overnight. The flavor will seep into the pork, making it even more delicious. And if you want the braising liquid to be thick, like a gel, it's recommended to use the pork hock as well. But the butcher near my house didn't have it, so I only got the front and back legs. 16 The steps above are for making and eating right away. But if you want it to be even more delicious and the inside of the pork leg to be darker, it's recommended to soak the pork leg in the braising liquid overnight. The flavor will seep into the pork, making it even more delicious. And if you want the braising liquid to be thick, like a gel, it's recommended to use the pork hock as well. But the butcher near my house didn't have it, so I only got the front and back legs. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Quick and Easy Apple Pie Best sour cream pound cake Slow Cooked Country Style Ribs Olive Garden Crock pot/slow cooker Tuscany zuppa soup Italian buffalo chicken (low carb) Quick and Easy Apple Pie Best sour cream pound cake Slow Cooked Country Style Ribs Olive Garden Crock pot/slow cooker Tuscany zuppa soup Italian buffalo chicken (low carb) Spaghetti meat sauce Concord grape liqueur Pumpkin Pie Smoothie Blueberry cheese cake Veg. Tortilla Soup French Bean Fried Rice with Stir Fried French Bean. Spaghetti Dogs Chilli Cheeseburger Wrap Quick and Easy Apple Pie Sweet Baby Fay's barbecue chili Spaghetti meat sauce Concord grape liqueur Pumpkin Pie Smoothie Blueberry cheese cake Veg. Tortilla Soup French Bean Fried Rice with Stir Fried French Bean. Spaghetti Dogs Chilli Cheeseburger Wrap Quick and Easy Apple Pie Sweet Baby Fay's barbecue chili