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Chinese Five Spice

Five Spice seasoning from Thailand is typically made up of a blend of cinnamon, star anise, coriander, allspice and bay leaves or cloves either whole or ground. Chinese Five Spice on the other hand is a blend of star anise, cinnamon, cloves, fennel, and Szechuan peppercorns or allspice. Ginger is another possible addition to Five Spice blends.

Braised Pork Leg with Five Spices (Kha Moo Tom Pha-Loh)

This recipe can also work with stewing beef with bone or whole duck or chicken.

Ingredients

• 1 pork back leg, about 800 grams (1 1/2 lb)
• 10 cloves garlic
• 3 coriander roots (or coriander stems if not available)
• 1/2 tsp five spices powder or whole palao spices package
• 20 Thai white peppercorns or 1 Tblsp white pepper powder
• 1 tsp dark soy sauce (Thai)
• 2 tbsp light soy sauce (Thai)
• 2 cups water

Sauce

• 2 sliced yellow chiles (or other mildly hot fresh chilies)
• 1 tsp chopped coriander roots (or tops if not available)
• 3 tbsp chopped garlic
• 1/2 tsp salt
• 2 tbsp vinegar

Preparaton

Sauce: Pound chilies coriander roots, garlic and salt together in a mortar and pestle or electric grinder. Stir in vinegar, set aside.

Meat: Put all ingredients into a pressure cooker and add 2 cups of water. Cover and cook for 20 minutes over medium heat. Remove from heat, and leave to cool for at least 10 minutes before opening. Discard bone slice the meat into pieces and arrange on a serving dish with some of the gravy. Garnish with chopped coriander and serve with the sauce. This recipe can also be made on the stove top, simply increase the time for cooking to 1 hour.

Copyright © 2002 Sangdad Publications

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More Five Spice Recipes:

• Ka Moo, Five Spice Pork at the blog of UmaTheDevil, includes slide show and photos!
• Also see our Five Spice Stew with Hard-Boiled Eggs and Pork (Kai Pa-Loh)

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