Oaxacan-style Braised Pork with Rice (Khao Kha Mu)

Ingredients

In this Oaxacan adaptation of Khao Kha Mu, we replace the traditional Thai flavors with the rich and complex flavors of Oaxacan cuisine. The original dish is typically made with Thai spices and served with jasmine rice, while our version incorporates Oaxacan mole sauce and fragrant rice to create a unique fusion of flavors. We alse have the original recipe for Khao kha mu, so you can check it out.

• 2 pounds (900g) pork shoulder, cut into chunks 2 pounds (900g) pork shoulder, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons Oaxacan mole paste 2 tablespoons Oaxacan mole paste
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons unsweetened cocoa powder 2 tablespoons unsweetened cocoa powder
• 1 cinnamon stick 1 cinnamon stick
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups (400g) cooked fragrant rice 2 cups (400g) cooked fragrant rice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the pork chunks and cook until browned on all sides. Remove the pork from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until fragrant and translucent.
3. 3.
   Add the diced tomatoes and cook until they start to soften.
4. 4.
   Stir in the Oaxacan mole paste and cook for a minute to release its flavors.
5. 5.
   Return the browned pork to the pot and pour in the chicken broth. Stir in the cocoa powder, cinnamon stick, bay leaves, dried oregano, salt, and pepper.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the pork is tender and easily shreds with a fork.
7. 7.
   Remove the cinnamon stick and bay leaves from the pot. Shred the pork using two forks.
8. 8.
   Serve the braised pork over fragrant rice and garnish with fresh cilantro.

Treat your ingredients with care...

• Oaxacan mole paste — If you can't find Oaxacan mole paste, you can substitute it with a combination of chili powder, unsweetened cocoa powder, and a pinch of cinnamon to mimic the flavors.
• Fragrant rice — Use jasmine rice or basmati rice for the fragrant rice component of this dish.

Tips & Tricks

• For an extra layer of flavor, marinate the pork in the mole sauce overnight before cooking.
• Adjust the spiciness of the dish by adding more or less Oaxacan mole paste according to your preference.
• Serve the braised pork with warm tortillas for a traditional Oaxacan touch.
• Leftovers can be used to make delicious tacos or enchiladas the next day.
• Garnish with a squeeze of fresh lime juice for a burst of acidity.

Serving advice

Serve the Oaxacan-style braised pork with rice as a main course, accompanied by warm tortillas, sliced avocado, and a side of refried beans.

Presentation advice

Arrange the fragrant rice on a serving platter and top it with the shredded braised pork. Garnish with fresh cilantro leaves for a pop of color. Serve with warm tortillas on the side.