Khao Kha Moo (ข้าวขาหมู) is a central Thai dish that has its origins in Chinese cooking. This dish is similar to the Hokkien tau yew bak, but has a more pronounced Thai spice. The dish consists of braising pork leg in soy sauce and dark soy sauce, star anise, cinnamon, pickled mustard greens, Chinese five spice, and palm sugar. The dish is served with a side of pickled mustard greens, kailan and a braised egg. The key here would be the garlicky chilli sauce.

The Khao kha Moo here never fails to impress, with its meat tenderly simmered until it pulls apart with a simple tug. The broth is served on the side which has an intense sweetness which complements the dish. The dish is served with a side of brown rice, but the star of the dish would definitely be pulling everything together in a burst of flavours when you top it up with the chilli sauce.

💵 RM8.00 / portion
💫 5 / 5
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