Khao Kha Moo - Pork Leg Dish

I felt a little nostalgic today so i thought i will make a little thai pork leg soup. I did not have pork leg only pork belly so i was a little naughty and just used whatever i had. The good thing about this dish is that because the sauce is quite strong. You can escape with pork belly.

Anyway, this dish is really easy to make

Ingredients
1 pork shank, about 2 lbs or more3 cups vegetable or peanut oil6-8 cups water or enough to cover the leg in the pot1/4 teaspoon corriander powder and 5-6 fresh corriander roots5 big cloves garlic10 Sz =echuan peppercorns2 cinnamon sticks, 1 inches each2 star anise, whole 5 black peppercorns1 teaspoon black soy sauce3 tablespoons thin soy sauce1 tablespoon Golden Mountain Sauce ( fish sauce)1 teaspoon coarse sea salt2-4 tablespoons palm sugar (depending on your taste)1 teaspoon Chinese 5-Spice powder4-5 hard-boiled eggs, peeled1.5 cups pickled mustard greenFresh bokchoy, steamed


Method

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 corriander in a mortar and pestle until it becomes a fine paste. Set aside.Place fried pig leg in a pot and cover with water. Add garlic paste mixture, cinnamon, star anise, black soy, thin soy, Golden Mtn, 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 one time 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 chile peppers in a mortar and pestle. Transfer to a small sauce bowl, add 1 teaspoon salt and 1/2 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 bokchoy and the chile-vinegar sauce.