Khao Kha Moo
Bangkok, Thailand
Khao kha moo is rice topped with pork leg slowly braised until tender, usually with some of its savory-sweet cooking liquid spooned over the meat. A Bangkok serving may include aromatic braising liquid and pickled chilli, which add fragrance and acidity alongside the rich pork. Portions and accompaniments differ by stall, so it is best understood as a braised pork-and-rice plate rather than a fixed set of toppings.
At a Bangkok food stall, the amount of skin, lean meat, and sauce can vary. If you prefer a particular cut, point to it or ask for leaner meat; check whether an egg or greens come with the plate instead of assuming they do. The chilli-vinegar condiment can brighten the rich pork, but ask what is in it and add a little at a time if you are sensitive to heat or acidity.
Why locals eat it
Ask for lean meat, skin or a mixture according to preference, and add the vinegar-chilli sauce gradually. Pickled greens help balance the pork, while an egg makes the serving more substantial.
Local tip
Specify the cut you want and ask for sauce separately if you prefer control over richness; check whether the plate includes egg or greens.
Typically made with
pork trotter, soy sauce, five-spice powder, garlic, coriander root, jasmine rice, preserved mustard greens, hard-boiled egg, chili. Recipes vary — always check with the vendor if you have allergies.