Walking around Thailand’s streets, markets and food courts, if you spot a giant bowl the size of baby bathtub with rich dark brown liquid bubbling with deep brown pork shanks and green Chinese broccoli on the side, you might want to stop for a treat. It’s a comfort food, it’s a favorite food and it’s so delicious.
In Thailand, when you order the Braised Pork Shank (aka Kow Kha Moo), you'd let the vendor know if you want, rind only, meat only or combo. The skin on Braised Pork Shank is soft and gummy and the meat is tender and full of seasoning. Together with the blanched Chinese broccoli and pickled mustard, the braised shank tastes so good with the slightly spicy and sour chili garlic sauce. You’ll also get fresh garlic cloves and Thai chili peppers to cut the cholesterol down. Served with rice, the Braised Pork Shank is a complete meal with meat, vegetable and pickles.
This braised pork shank recipe is easy to make but has many steps to it; boil the pork shanks, make the seasonings, boil the eggs, blanch Chinese broccoli and chop the pickled mustard. With 2 shanks, you can make it a day in advance and have many delicious meals. You can’t go wrong with Kow Kha Moo.
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