📝 About This Recipe
Transport yourself to the vibrant street food stalls of Bangkok with this iconic Thai comfort classic. This dish features pork trotters and hocks slow-simmered in a fragrant master stock of star anise, cinnamon, and Thai coriander root until the collagen transforms into a buttery, gelatinous silk. Served over jasmine rice with a signature spicy-sour vinegar dipping sauce, it is a masterclass in the balance of sweet, salty, and acidic flavors.
🥗 Ingredients
The Pork
- 1.5 kg Pork Hock (Front Leg) (cleaned and skin scorched to remove hairs)
- 2 pieces Pork Trotters (split lengthwise for extra collagen)
The Master Stock Aromatics
- 5 pieces Coriander Roots (cleaned and smashed)
- 10 pieces Garlic Cloves (smashed with skin on)
- 1 tablespoon Whole Black Peppercorns (toasted and lightly cracked)
- 5 pieces Star Anise
- 2 sticks Cinnamon Stick (roughly 3 inches long)
- 1 teaspoon Sichuan Peppercorns (optional, for depth)
Liquid Seasonings
- 1/2 cup Thin Soy Sauce (Thai Healthy Boy brand preferred)
- 1/4 cup Dark Sweet Soy Sauce (for deep mahogany color)
- 2 tablespoons Oyster Sauce
- 100 grams Palm Sugar (chopped)
- 2-3 liters Water (enough to fully submerge the pork)
Accompaniments
- 6 pieces Hard-boiled Eggs (peeled)
- 1 bunch Chinese Broccoli (Gai Lan) (blanched)
- 1 cup Pickled Mustard Greens (sliced and rinsed)
Chili Vinegar Sauce (Nam Jim)
- 6-8 pieces Thai Bird's Eye Chilies (yellow or red)
- 4 cloves Garlic
- 1/2 cup Distilled White Vinegar
- 1 teaspoon Salt
👨🍳 Instructions
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1
Blanch the pork hock and trotters in a large pot of boiling water for 10 minutes to remove impurities. Drain and rinse thoroughly under cold water.
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2
In a heavy-bottomed Dutch oven or large stockpot, melt the palm sugar over medium heat until it caramelizes into a dark amber syrup. Be careful not to burn it.
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3
Carefully add the blanched pork to the caramel, turning to coat the skin. This provides a beautiful base color.
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4
Add the coriander roots, garlic, peppercorns, star anise, and cinnamon sticks. Sauté for 2 minutes until the spices are highly fragrant.
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5
Pour in the thin soy sauce, dark sweet soy sauce, and oyster sauce. Add enough water to completely cover the pork by at least 2 inches.
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6
Bring the liquid to a rolling boil, then immediately reduce the heat to a very low simmer. Cover with a lid slightly ajar.
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7
Simmer gently for 3 hours. Periodically skim off any excess fat or foam that rises to the surface.
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8
After 3 hours, add the peeled hard-boiled eggs into the braising liquid so they can absorb the color and flavor. Add the pickled mustard greens as well.
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9
Continue simmering for another 45-60 minutes until the pork is 'fork-tender' and the skin is wobbling and translucent.
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10
While the pork finishes, make the dipping sauce: Pound the chilies and garlic in a mortar and pestle until a paste forms, then stir in the vinegar and salt.
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11
Remove the pork carefully (it will be falling apart). Using a knife or spoon, pull the meat and skin away from the bone.
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12
Blanch the Chinese broccoli in the braising liquid for 2 minutes just before serving.
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13
To serve, place a mound of jasmine rice on a plate, top with a generous portion of meat and skin, half an egg, some mustard greens, and blanched broccoli. Ladle a few spoonfuls of the braising reduction over the meat.
💡 Chef's Tips
For the most authentic flavor, use a blowtorch to slightly char the pork skin before blanching; this adds a subtle smokiness. If you have time, make this a day in advance. The flavors deepen significantly overnight and the fat is easier to remove once chilled. Don't rush the simmer; high heat will toughen the meat. You want 'lazy bubbles' only. If the sauce is too thin at the end, remove the pork and boil the liquid rapidly for 10 minutes to concentrate the flavors. Always use coriander roots rather than just stems; the roots contain the essential oils necessary for the base aroma.
🍽️ Serving Suggestions
Serve with hot, steamed Thai Jasmine rice to soak up the rich gravy. Always provide a small bowl of the Chili Vinegar Sauce to cut through the richness of the pork fat. Accompany with fresh raw bird's eye chilies and cloves of raw garlic on the side for those who want an extra kick. Pair with a cold, crisp Thai lager like Singha or Leo to balance the savory-sweet profile. A side of clear cucumber soup can provide a refreshing palate cleanser.