We can easily say one cuisine we're missing the most during this lockdown is our weekly Asian Fusion fix. The bao buns, fried chicken, and deep, rich flavours enjoyed under the neon lights with a cocktail is just unbeatable. While we have our fingers crossed we may be able to secure a taste from some of our favourite spots soon enough, for now we'll have to make do with our own culinary skills.
Thankfully, one of our favourite Balmoral joints Kiss Kiss Eatery were kind enough to let us in a secret recipe for their Braised Pork Leg – a rich, decadent piece of meat cooked in a flavourful sauce with all the authentic dressings. Although frequently enjoyed in a bao bun, Kiss Kiss have taken things back to their roots and shared a real home-style recipe served with Chinese broccoli, boiled eggs, and jasmine rice.
Possibly tiding us over with our Thai fix until we're able to enter their electric eatery again, we've found this to be one of our favourite recipes of lockdown so far. Without further ado, let Kiss Kiss take away the guesswork of what's for dinner tonight.
Kiss Kiss Eatery's Khao Kha Moo (Braised Pork Leg)
What you'll need
1 pork leg, or other cuts of stew-friendly meat
4 Tbsp soy sauce
3 Tbsp oyster sauce
1 tsp salt
3 Tbsp black soy sauce (or use dark soy sauce)
75g palm sugar or rock sugar
2 coriander roots
4 cloves garlic
2 cinnamon sticks
2 star anise
1 tsp Five spice powder (Chinese 5 spice powder)
3-4 slices galangal
Boiled eggs for serving
Pickled mustard greens
Kai-lan (Chinese broccoli)
Jasmine rice for serving
- Fry the herb paste like garlic, coriander root, palm sugar, star anise, and cinnamon together with oil.
- Add soy sauce, dark soy sauce, oyster sauce, and five spice powder. Fry until well browned and caramelized.
- Add 4 cups of water, salt, galangal, and pork leg, then cover and simmer medium heat for 1 hour.
- After 1 hour add 2 more cups of water and simmer for another 1 hour. If you want the colour to be darker, add more dark soy sauce.
- During the last 5 minutes put pickled mustard greens and kai-lan on the boil for 2 minutes and put them on the side.
- To serve, carve some pork from the leg and cut into bite-sized pieces. Place the pork on top of jasmine rice, along with the egg, chopped pickled mustard greens, and a little bit of blanched kai-lan. Pour the sauce generously over the rice, and drizzle with some chilli vinegar, if desired.
To make chilli vinegar:
2 fresh chillies
2 cloves garlic
½ tsp sugar
A pinch of salt
White vinegar, ¼-½ cup as needed
- Chop garlic and fresh chilli mix together.
- Add sugar salt and vinegar.
- If you have a blender on hand, blend all ingredients together – adding more vinegar for your desired consistency
Enjoy, and don't forget to keep an eye out for more Dish Cult recipes coming your way!