Khao Kha Moo (Thai Braised Pork Leg)

The rich, umami-packed Khao Kha Moo or Thai braised pork leg, with its tender pork and extra collagen from the pork hock, captures the essence of Thai street food. Many of my Thai and Asian friends affectionately call it "natural Botox" because of the collagen in the pork skin.

Khao Ka Moo is one of my childhood favorites, a dish that reminds me of growing up in Thailand. I’ve enjoyed it countless times, from street vendors to family meals, and every time I visit Thailand, it’s a must-have. It's incredibly common among street vendors on the bustling streets of Thailand and most Thai food courts throughout the country.

If you love pork dishes, be sure to check out my other recipes, such as Gaeng Hung Lay Curry, Moo Hong (Steamed Pork Belly), Palo Pork Belly with Five-Spice Powder, and Yellow Curry with Pork Belly—each one created with the same care and authenticity as my Khao Ka Moo.

Jump to:

• What is Khao Kha Moo?
• Why You’ll Love This Kao Ka Moo Recipe
• Ingredients for Authentic Kao Ka Moo Recipe
• How to Make Authentic Kao Ka Moo Recipe
• Assemble and Serve 
• Tips for the Perfect Kao Ka Moo Recipe
• Variations & Substitutes
• Storing
• Other Thai  Recipes from Simply Suwanee
• Khao Kha Moo (Thai Braised Pork Leg)
• More Pork Recipes

What is Khao Kha Moo?

Khao Ka Moo, or Thai Braised Pork Leg Stew, is one of Thailand's most beloved street foods. This dish features tender pork slow-cooked to perfection, enriched with the deep flavors of aromatic spices like star anise and cinnamon.

The addition of tangy pickled mustard greens provides a delightful contrast, making it the perfect combination of savory and sweet. Served over jasmine rice with boiled eggs and a side of chili vinegar, this one-dish meal is pure comfort food that truly captures the essence of Thai street cuisine.

Why You’ll Love This Kao Ka Moo Recipe

• Authentic Thai Flavors: These flavors are infused with quintessential Thai ingredients such as dark soy sauce, palm sugar, and cilantro roots, delivering the same taste you'd find on the streets of Thailand.
• Thai-Style Stewed Pork Leg: Slow-cooked to perfection, the pork leg is tender and flavorful and captures the essence of this iconic dish.
• A Complete Meal: Serve it with fragrant rice, garlicky greens, and savory boiled eggs for a wholesome and satisfying plate.
• Street Food Experience at Home: Recreate the rich, comforting flavors of Thai street food right in your own kitchen.
• Quintessential Thai Dish: Kao Ka Moo is a beloved staple in Thailand. It offers a taste of tradition that’s simple enough for any home cook to master.
• Perfect for those craving authentic Thai cuisine, this dish brings the heart of Thailand to your dining table!

Ingredients for Authentic Kao Ka Moo Recipe

1. For the Pork Stew

• Pork hock, shank or pork foot, shank, or pig leg)
• Oil (for browning the pork)
• Dried shiitake mushrooms: Soaked in water for a quick umami broth
• Water: This water will be added to the shitake mushrooms for a quick stew base broth. 
• Salt. Use any salt you have.
• Thai Aromatic Paste: White peppercorns, Garlic cloves, Cilantro stems (or coriander roots if available)
• Light soy sauce: I used my Thai brand soy sauce. Here's a set with the brands of soy sauces I use at home. Read more about Thai sauces here.
• Oyster sauce adds a velvety, savory depth. Read more about Thai sauces here.
• Sweet soy sauce: for sweetness and golden color) is not the same as black soy sauce. See notes below.
• Five-spice powder: for warm, rich flavors.
• Palm sugar: rock sugar/brown sugar as a substitute.
• Star anise and cinnamon sticks: dry spices that add warmth and deepen the flavor with a rich aroma. Read more about Thai spices here.
• Eggs: soft-boiled, peeled, and added to absorb the flavorful broth from the dark soy sauces.

2. For the Platter-The Full Experience

• Jasmine rice: Serve the pork and broth over it. Learn how to make the perfect Jasmine rice here.
• Pickled mustard greens: Soak in cold water if too salty or tangy; found in Asian markets. Make my recipe here.
• Blanched Chinese broccoli (Gai Lan): Substitute with water spinach, bok choy, or spinach.
• Thai chili sauce or chili vinegar Prik Nam Som:  Adds heat and tang; see quick recipe below.

3. Quick Chili Sauce

• 1–10 Thai chilies (adjust to spice level)
• 5 garlic cloves
• 2 tablespoon vinegar
• 1.5 tablespoon white sugar
• 1 teaspoon salt
• 2 tablespoon water

* Mince the garlic, chilies, and salt, then mix with the liquid. Adjust to taste and serve alongside your Khao Ka Moo.

How to Make Authentic Kao Ka Moo Recipe

1. Soak the Shiitake Mushrooms. Start by soaking dried shiitake mushrooms in warm water. This step isn't just about softening the mushrooms—it's my little kitchen secret for enhancing the dish. The soaking water will become the base of the braising liquid, packed with natural umami from the mushrooms.

2. Make the Seasoning Paste. Using a mortar and pestle, pound together cilantro stems, garlic, and ground white peppercorns into a rough paste. This aromatic blend is the heart of Khao Ka Moo’s authentic flavor.

3. Brown the Pork. Rinse the pork shank under cold water, pat it dry, and let it rest for a few minutes. Heat oil over medium heat in a Dutch oven or large stock pot. Once hot, brown the pork shank for 5–6 minutes, turning to get an even sear. Remove the pork and set aside for now.

4. Brown the Paste and Spices. Using the same pot and oil from browning the pork, add the cilantro-garlic paste and dry spices (cinnamon sticks and star anise) to the hot oil. Let the mixture brown for about a minute, stirring until fragrant. This step builds the foundation of flavor for the stew.

5. Cook the Pork. Return the pork shank to the pot. Add water to cover the pork and add the salt, bring to a boil. Reduce the heat to low, cover, and simmer gently for 2–3 hours until the pork is fork-tender. Keep an eye on the liquid, adding water as needed to maintain the braising level.

6. Prepare the Stew Base. About an hour into cooking, when the pork skin starts to soften, add soy sauce, dark soy sauce, oyster sauce, palm sugar, and five-spice powder. Stir well to dissolve the sugar and incorporate the flavors.

7. Add the Mushrooms and Eggs. About 30 minutes before the stew is done, add the soaked shiitake mushrooms and hard-boiled eggs to the pot. Let them simmer and soak up the flavorful braising liquid.

8. Prepare the Garnishes. While the stew finishes, wash, slice, and blanch the Chinese broccoli. Slice the pickled mustard greens and chop fresh cilantro for garnishing. Blanch the Chinese broccoli for about a minute in the stew’s hot liquid using a wire mesh strainer, then set aside.

9. Assemble the Dish. Carefully remove the cooked pork shank, mushrooms, and eggs using a wire mesh skimmer for the small pieces from the pot, and get ready to put it all together. See below. 

Assemble and Serve 

Slice the cooked pork shank into thick pieces and the mushrooms into bite-sized pieces. Plate jasmine rice, layer the tender pork and savory skin on top, and add the blanched Chinese broccoli, pickled mustard greens, and halved boiled eggs.

Drizzle with the rich braising liquid, garnish with fresh cilantro, and finish with chili vinegar or chili sauce for a perfect balance of savory, tangy, and spicy. Every bite is pure comfort!

Tips for the Perfect Kao Ka Moo Recipe

• Keep an Eye on the Liquid: If the liquid starts to dry up too fast, add a little bit of water to keep things going. But remember, more water can dilute the flavor, so remember to adjust with a splash of soy sauce and a pinch of sugar to keep the balance.
• Tweak It to Your Taste: Like it sweeter? Want it saltier? Go ahead and adjust the sweetness and saltiness to match your preferences. Thai food is all about finding your perfect flavor balance.
• More Mushrooms, Please! Love mushrooms? Me too! Add extra shiitakes—they soak up all that yummy broth and get soft and chewy, just like the pork hock skin. Honestly, they’re a great option if you’re thinking of making this dish vegetarian.
• Flip Those Hocks: Got big pork hocks and not enough liquid to cover them? No worries—flip them occasionally so all sides get cooked evenly. Heads up, though: if they’re not fully submerged, you might need to simmer them a bit longer until they are fork tender, closer to 3–4 hours instead of 2–3.

Variations & Substitutes

• For a twist, substitute pork shank with lamb shank, stew beef, or pork belly. For a lighter option, use dark meat chicken.

Storing

Store leftovers in an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month. Reheat in a medium pot over low heat.

Other Thai  Recipes from Simply Suwanee

• Pad Kra Pao (Thai Basil Pork Stir-Fry): A spicy, aromatic stir-fry with pork and Thai basil.
• Gai Pad Med Mamuang (Thai Cashew Chicken): Savory chicken and crunchy cashews in a flavorful sauce.
• Sticky Rice: Perfectly steamed, traditional Thai sticky rice.
• Pad Thai: The ultimate sweet, sour, and savory noodle dish.
• Khao Soi (Chiang Mai Curry Noodles): Northern Thailand’s creamy, spicy curry noodles

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