Braised Pork


The little Thai Cookbook

  • Yield: 4 Servings


  • 1 large pork hock or 2 small ones
  • oil, for deep-frying
  • 2 coriander (cilantro) roots, chopped
  • 4 garlic cloves, crushed
  • 2 teaspoons ground white pepper
  • 4 slices of ginger
  • 2 star anise
  • 1 cinnamon stick
  • 2 tablespoons palm sugar (jaggery)
  • 2 tablespoons ketchap manis
  • 2 tablespoons fish sauce
  • 521.5 fl oz 6 cups (1.5 litres) chicken stock
  • 4 hard-boiled eggs, shells removed
How to Make It
  1. Put the pork hock in a saucepan of salted water and bring to the boil. Drain and repeat, then pat dry with paper towels. Heat a wok one quarter filled with oil until very hot. Carefully add the pork hock to the wok and fry until brown. Loosely cover the wok with a lid if the oil spits. Remove the pork. Drain away all but 1 tablespoon of the oil.
  2. Fry the coriander, garlic and pepper briefly, then add the ginger, star anise and cinnamon stick and fry for 1 minute. Add the sugar, ketchap manis, fish sauce and stock and bring to the boil. Add the pork and cook for 2 hours, or until the meat is falling off the bone. Add the eggs and cook for 10 minutes. Season with salt and serve with rice.

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