Sometimes this dish is called Khao Gaeng Muu. It is a most commonly seen and widely enjoyed dish often served in street markets or food stalls at dinner time. It's Chinese in origin and the best preparation is considered to be in Ubon Ratchathani.




Ingredients:
  • 1 kg (2 lbs) fresh pork hocks
  • 1 head of garlic
  • 3 cilantro/coriander roots (washed and crushed)
  • 1 tsp. soy sauce
  • 1 tsp. five spice powder
  • 20 chillies (trimmed and crushed)
  • 1 tsp. thick sweet soy sauce
  • 1 tsp. sugar
Plate serving:
  • 1 cup streamed rice
  • 2 tablespoon pickled vegetable
  • 1 handful Chinese kale
  • 1 Tbsp. coriander leaf (sliced for garnishing)
  • 1 scallion (roots removed)
  • 1 Tbsp. whole garlic cloves
  • 2 red chillies
  • 1 boiled egg (cut half)
Sauce:
  • 1 Tbsp. minced chillies
  • 1 coriander root
  • 2 tbsp. minced garlic
  • ¼ tsp. salt
  • 2 Tbsp. vinegar
Method:
  1. Clean the pork by quickly scrubbing the hocks under running water. Remove any hair or bristle by shaving or singing(burning).
  2. Add thick sweet soy sauce, light soy sauce, five spice powder, crushed chillies, coriander roots, garlic, hocks and sugar then add enough water to cover all the contents.
  3. Bring the pot to the boil and continue simmering noticeably for 30 minutes or until the meat softens.
  4. When cooked, remove from the pot and cut into edible size pieces.
  5. Crush chillies, coriander root, garlic and salt together. Mix it with vinegar.
  6. Arrange a serving of the meat on top of some freshly steamed rice. Serve with pickled mustard greens, green onion and boiled Chinese kale on the side and one piece of boiled egg. Pour over a little of the soup and then top the plate and garnish with some sliced coriander. The prepared sauce is served separately and is up to the diners to add this to their dish if they choose.
  7. Many Thai would eat this with fresh garlic and red chillies generally served in an accompanying small dish per table.