Chinese Five Spice

Chinese 5 Spice is a blend of star anise, cinnamon, cloves, fennel, and Szechuan peppercorns or allspice.

Braised pork leg with spices (Khaa Moo Tom Pha-Loh)

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

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 peppercorns
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

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 is a recipe from Popular Thai Cuisine, p. 124-125.

Visit our cookbooks section for a variety of Thai recipe books imported from Thailand.