Kao Ka Moo (Five-Spice Braised Pork)

Ingredients

For Spicy Garlic Sauce

• 2 small red or green Thai chilies, minced (or sub serrano peppers)
• 2 garlic cloves, minced
• ⅓ cup white vinegar
• 2 tsp fish sauce
• 1 tsp minced cilantro stems (the light part near the roots)

For Pork & Broth

• 3–4 lb bone-in, skin-on pork leg or shoulder (Boston butt preferably)
• 6–8 cups water
• 4 garlic cloves, mashed
• 3 cilantro roots (or 8 cilantro stems)
• 1 Tbsp cracked black pepper
• 2 whole star anise pods
• 2 cinnamon sticks
• ¼ cup Thai dark soy sauce
• ¼ cup Thai light soy sauce
• ½ cup fish sauce
• ⅓ cup palm sugar

For Serving

• 3 cups jasmine rice
• 4½ cups water
• 4 cups chopped Chinese broccoli (or any hearty greens), blanched
• 4-8 hard-boiled eggs, halved
• Pickled Chinese Cabbage or other pickled greens [See sub recipe]

Instructions

1. Make the spicy garlic sauce (5 min + 1 hr rest)
1. In a small bowl, combine chilies, garlic, vinegar, fish sauce, and minced cilantro stems.
2. Let sit for at least 1 hour to let the flavors meld.

Chef Tip: This sauce gets better as it sits — make it a day ahead and refrigerate until ready to serve.

2. Start the braise (15 min)
1. In a large stockpot, combine pork, water, garlic, cilantro roots, black pepper, star anise, cinnamon, dark soy, light soy, fish sauce, and palm sugar.
2. Bring to a boil over high heat, skimming off any foam that rises to the surface.
3. Simmer low & slow (4–6 hrs)
1. Once boiling, reduce heat to low and cover partially.
2. Simmer gently until the pork is tender enough to pull apart with a spoon — at least 4 hours, up to 6 for maximum tenderness.
3. Turn the pork occasionally so it cooks evenly.
4. Blanch greens (15 min)
1. While the pork is cooking, bring another large pot of salted water to a boil.
2. Add chopped Chinese broccoli or seasonal greens and cook for 2–3 minutes, until bright green and tender but still crisp.
3. Transfer immediately to a bowl of ice water to stop the cooking. Drain well, lay on a towel lined tray and hold room temp up to 2 hours or refrigerated up to 24 hours.
5. Cook rice (start 30 min before serving)
1. Rinse the rice until the water runs mostly clear.
2. Add 3 cups rice and 4½ cups water to a medium pot — the mixture should fill no more than halfway up the pot so it has room to expand.
3. Bring to a boil, then immediately reduce to low. Cover and cook 12 minutes.
4. Turn off the heat and let sit, covered, for 10 more minutes. Fluff with a fork before serving.
6. Strain & rest (10 min)
1. Carefully lift the pork from the pot and let cool slightly.
2. Strain the broth through a fine-mesh sieve, discarding solids.
3. Keep the broth warm for serving.
7. Serve
1. Slice or shred the pork into bite-sized pieces.
2. Serve over jasmine rice with a ladle of warm broth.
3. Add blanched greens, a halved hard-boiled egg, and a spoonful of pickled greens.
4. Finish with a drizzle of the spicy garlic sauce to taste.

Chef Tip: Don’t skip the sauce — it balances the dish’s richness and makes every bite sing.