Kao Ka Moo Recipe

Name: Kao Ka Moo Recipe
Total time: 50 min
Yield: 1
Cuisine: Thai

Recipe By Slurrp

Pork leg stew on rice, or kao ka moo, is the quintessential Thai street food. That can be found all over the streets of Thailand and in any food courts. Make this quick, easy and delecious recipe with handful ingredients like pork, soy sauce, oyester, palm, cilantro, garlic, corriander, peppercorns, eggs, mushrooms and vinegar.

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50minstotal

10minsPrep

40minsCook

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Ingredients For Kao Ka Moo Recipe

1 pork leg, or other cuts of stew friendly meat e.g. beef shank, lamb shank, dark meat chicken
1 pork foot
1 tablespoon Golden Mountain Sauce
3 tablespoon 4 soy sauce
3 tablespoon 4 oyster sauce
2 tablespoon black soy sauce
75 gram palm sugar or rock sugar
6 8 cilantro roots
7 cloves garlic
2 stick Cinnamon
2 Star anise
1 teaspoon Szechuan peppercorns
0.5 teaspoon white peppercorns, cracked
10 slices galangal
2 shiitake mushrooms
4 6 medium boiled eggs
Pickled mustard greens or another pickled vegetable such as sauerkraut, pickled beans, or pickled carrots
200 gram dark leafy greens, blanched or steamed
Jasmine rice for serving
Chili Vinegar
2 No.s spur chilies or you can use any other kind of medium to mild chilies such as jalape , serra , or Fresno. For extra spicy vinegar, you can add Thai chilies or use habaneros
0.5 teaspoon Sugar
1 pinch Salt
0.25 cup White vinegar, 0.5 as needed

Directions : Kao Ka Moo Recipe

STEP 1.To make chili vinegar place all ingredients into a mixer, beginning with 1/4 cup vinegar. Mix till sleek, adding additional vinegar if required to assist it to mix higher.

STEP 2.Add the pork leg and foot into an oversized pot, cowl with water. Add golden mountain sauce, three tbsp soy, three tbsp oyster sauce, black soy, and palm sugar. Simmer for forty-five minutes.

STEP 3.Skim off any scum that has floated to the highest, then add cinnamon, star anise, province peppercorns, white peppercorns, golden oak mushroom mushrooms, cilantro roots, garlic, and galangal.

step 5

STEP 1.Cover and simmer for two hours or till the meat is fork-tender. Twenty minutes before the pork is completely cooked, add the eggs and therefore the preserved cruciferous vegetable and simmer for twenty minutes.

step 6

STEP 1.Remove the pork, cruciferous vegetable, and eggs. Employing a mesh skimmer, scoop out all the herbs and spices and discard (alternatively, strain the sauce through a sieve).

Nutrition
value

1543

calories per serving

46 g Fat56 g Protein278 g Carbs154 g FiberOther

Current Totals

46 g Fat
56 g Protein
278 g Carbs
154 g Fiber

MacroNutrients

Carbs
278 g
Protein
56 g
Fiber
154 g

Fats

Fat
46 g

Vitamins & Minerals

Calcium
2637 mg
Iron
37 mg
Vitamin A
1085 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
10 mg
Vitamin B6
2 mg
Vitamin B9
188 mcg
Vitamin B12
0 mcg
Vitamin C
33 mg
Vitamin E
10 mg
Copper
6 mcg
Magnesium
384 mg
Manganese
54 mg
Phosphorus
1118 mg
Selenium
98 mcg
Zinc
13 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.