Recipe: Thai Braised Pork Collar Rice

Braised pork leg rice, aka khao kha moo ข้าวขาหมู is one of my favourite Thai rice dishes. A famous Thai street food fish, a whole pork leg is braised in spices and soy sauce until tender and falling off the bone.

However, when I make it at home, I use pork collar instead of pork leg, mainly because my kids prefer this leaner cut of meat. Pork collar still has pretty good marbling and some fat to keep the meat nice and moist when braised. Once braised for two hours, I roughly shred the meat and serve it with rice, Chaoshan sour vegetables and soft boiled eggs. Utterly delicious!

Thai Braised Pork Collar Rice ข้าวคอหมูตุ๋น 

500g pork collar
4 shitake mushrooms, rehydrated
100g Chaoshan sour mustard, sliced
3 cups cooked rice
4 7-min soft boiled eggs

For the braising liquid
3 cups water
1T dark soy sauce
2T light soy sauce
1 cinnamon stick
2 star anise
1 bay leaf
6 cloves garlic, crushed
3cm old ginger
2 tsp palm or brown sugar
1/8 tsp Szechuan peppercorn
A few dashes white pepper

1. Place braising liquid ingredients in a pot. Bring to the boil.

2. Add pork and mushrooms and braise over low heat for 2 hours, flipping the meat halfway through. Remove and once cool, roughly shred.

3. Rinse sour mustard with water at least 4 times. Drain and set aside.

4. Strain braising liquid. Add sour mustard and simmer over low heat for 10 mins.

5. Place rice in shallow plate, top with pork, sour mustard and 7-min soft boiled egg. Spoon over some sauce onto the rice.

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