Braised Pork Leg with Rice

Ingredients

• 2 pounds (900g) pork leg, bone-in 2 pounds (900g) pork leg, bone-in
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 cup (240ml) soy sauce 1 cup (240ml) soy sauce
• 1/2 cup (120ml) oyster sauce 1/2 cup (120ml) oyster sauce
• 1/4 cup (60ml) dark soy sauce 1/4 cup (60ml) dark soy sauce
• 1/4 cup (60ml) palm sugar, grated 1/4 cup (60ml) palm sugar, grated
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, thinly sliced 2 shallots, thinly sliced
• 2 star anise 2 star anise
• 2 cinnamon sticks 2 cinnamon sticks
• 1 teaspoon white peppercorns 1 teaspoon white peppercorns
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 4 cups (750g) cooked jasmine rice, for serving 4 cups (750g) cooked jasmine rice, for serving
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Sliced green onions, for garnish Sliced green onions, for garnish
• Hard-boiled eggs, halved, for serving (optional) Hard-boiled eggs, halved, for serving (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 40g
• Fiber: 2g
• Salt: 3g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced shallots, and sauté until fragrant.
2. 2.
   Add the pork leg to the pot and sear on all sides until browned.
3. 3.
   Pour in the chicken broth, soy sauce, oyster sauce, dark soy sauce, and grated palm sugar. Stir well to combine.
4. 4.
   Add the star anise, cinnamon sticks, white peppercorns, coriander seeds, and five-spice powder to the pot.
5. 5.
   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 leg is tender and easily falls off the bone.
6. 6.
   Once the pork leg is cooked, remove it from the pot and set it aside. Strain the broth and discard the solids.
7. 7.
   Return the strained broth to the pot and simmer over medium heat until it has reduced and thickened slightly.
8. 8.
   While the broth is reducing, shred the pork leg into bite-sized pieces, discarding any excess fat or bones.
9. 9.
   To serve, place a generous portion of cooked jasmine rice in a bowl. Top with the shredded pork leg and ladle the reduced broth over the rice and pork. Garnish with fresh cilantro, sliced green onions, and optional hard-boiled eggs.
10. 10.
    Enjoy the Braised Pork Leg with Rice while it's hot and savor the delightful flavors of this traditional Thai dish.

Treat your ingredients with care...

• Pork leg — For the best results, choose a pork leg with a good amount of meat and minimal fat. Trim any excess fat before cooking.
• Jasmine rice — Rinse the jasmine rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Star anise — Use whole star anise for a more authentic flavor. Remove them before serving as they are not meant to be eaten.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar.

Tips & Tricks

• For an extra layer of flavor, marinate the pork leg in the soy sauce and oyster sauce mixture for a few hours or overnight before cooking.
• If you prefer a thicker broth, you can add a cornstarch slurry (cornstarch mixed with water) to the reduced broth and simmer until thickened.
• Serve the Braised Pork Leg with Rice alongside pickled mustard greens or a side of steamed bok choy for a refreshing and balanced meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Feel free to adjust the spiciness of the dish by adding a small amount of chili flakes or fresh chili peppers during the cooking process.

Serving advice

Serve the Braised Pork Leg with Rice in individual bowls, allowing each person to customize their toppings and garnishes according to their preferences. Provide additional soy sauce and chili sauce on the side for those who enjoy a bolder flavor. Pair the dish with a refreshing Thai iced tea or a cold glass of coconut water for a complete Thai dining experience.

Presentation advice

To enhance the presentation of the dish, arrange the shredded pork leg neatly on top of the rice and pour the reduced broth over it, allowing it to seep into the rice. Garnish with fresh cilantro and sliced green onions for a pop of color. For an extra touch, place the halved hard-boiled eggs on the side of the bowl.