Instant Pot Khao Kha Muu (Thai Style Braised Pork Leg) ข้าวขาหมู

This is a pork leg stew you can find from street vendors in Bangkok. The pork is infused with cinnamon, star anise and peppercorns. The richness of the broth, seasoned with black and light soy sauce and coconut sugar, make the dish slightly sweet, salty and delicious. Served over steamed rice, along with hard-boiled egg, sour pickled mustard greens that have been cooked in the broth, steamed Chinese broccoli and chili vinegar sauce on the side.

INGREDENTS (Servings 5 to 8)

2 Skin-On, Bone-In Pork Shank (about 5 to 5-1/2 lb)

6 Fresh Shiitake Mushroom

1 1/2 inch Galangal, cut into thin slices

5 Cinnamon Sticks

8 Star Anises

7 Cloves Garlic

2 tbsp. Cilantro Roots or Stems

2 tsp. Peppercorns

1/2 c. Coconut sugar

1/2 c. Light Soy Sauce

8 tbsp. Dark Soy Sauce

2 tsp. Salt

2 c. Oil

6 c. Water

1/2 lb. Sour Mustard Green Pickle

1 lb. Chinese Broccoli

5-7 hard-boiled eggs, peeled

For Chili Vinegar Sauce

1 tbsp. Finely Chopped, Red Thai Chilies

1/2 tbsp. Finely Chopped, Garlic

1/2 c. Vinegar

1/2 tsp. Salt

1 tsp. Sugar

Mix all the ingredients together in a small bowl and set aside.

DIRECTIONS

1. In a large pot, add 2 cup of oil and heat over medium- high heat.

2. Fry pork legs in the oil, carefully turning them over occasionally until the pork is evenly golden brown in color.

3. Transfer to a plate and set aside. Save 2 tablespoons of the oil for later.

4. Pound garlic, cilantro roots and peppercorns in a mortar until become fine paste.

5. Turn on your Instant Pot to sauté, then add reserve oil and the paste. Stirring often and cook for 30 seconds to 1 minute, until fragrant.

6. Add coconut sugar, light soy sauce, dark soy sauce and salt. Cook until the sugar become dissolved then add cinnamon, star anise and galangal.

7. Add fried pork legs, shiitake mushroom and water. Cover the lid.

8. Change Instant Pot to manual setting, set time for 55 minutes, and cook.

9. After 55 minutes, allow pressure to release for about 15-20 minutes.

10. Meanwhile wash mustard green a couple times and drained well.

11. Add mustard green hard-boiled eggs and Chinese broccoli into Instant Pot, set to sauté and simmer for about 15-20 minutes.

PLATING

1. Pull the pork off the bone and slice into pieces, Place over the steam rice.

2. Top with some chopped mustard green, Chinese broccoli and egg (cut the eggs lengthwise).

3. Serve with chili vinegar sauce on the side.