Budget · Chinese · Fast & Easy · Fusion Dishes · Mains · One Dish Meals · Pork · Rice · Singapore local favourites · Thai · Thermos · Tze Char · Uncategorized

Thai Pork Leg Rice (Khao Ka Moo) 泰式猪脚饭

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The pork was so so tender and juicy, it was unbelievable! The giam chye perfectly complimented every bite with some crunch and saltiness! I am still running a fever that won’t go away which has me too weak to stand and cook. Thankfully, i have thermos who made this beautiful dish for me while i rested. All i had to do is cook rice and boil eggs tonight 😘


  1. About 1.5l – 2l of water (enough to cover pork)
  2. Pork leg
  3. 10 – 20 small dried mushrooms
  4. 2 star anise
  5. 2 cinnamon sticks
  6. 8 coriander roots
  7. 4 tbsp oyster sauce
  8. 3-4 tbsp light soy sauce
  9. 1 tbsp fish sauce
  10. 1 tbsp thick dark soy sauce
  11. Bulb of garlic, ends cut off
  12. Medium galangal, sliced
  13. Pepper
  14. 2 tsp szechuan peppercorns
  15. 75g gula melaka
  16. Giam chye (pickled mustard greens)
  17. Hard boiled eggs
  • Dipping Sauce
  1. 6 chilli padi
  2. 2 cloves garlic
  3. 5 tbsp white vinegar
  4. 1 tsp sugar
  5. 1/8 tsp salt


  1. In a 4.5l thermos, add water and bring to boil.
  2. Add in pork leg and all the ingredients, excluding giam chye and eggs.
  3. Bring to boil and simmer for about 20-30mins.
  4. Transfer to outerpot for about 8 hours.
  5. Just before serving, remove pork leg to cool slightly. Add in giam chye and hard boiled eggs. Simmer for about 25 minutes.
  6. Taste the sauce and add more salt if needed, to taste.
  7. Top rice with chopped pork leg. Serve with mushrooms, giam chye, eggs and drizzle with sauce, and garnish with coriander.

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