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Chinese Five Spice

Kah Moo, Five Spice Pork Leg

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

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

Popular Thai Cuisine

Popular Thai Cuisine


This is a recipe from the cookbook Popular Thai Cuisine. Visit our cookbooks section for a selection of Thai recipe books imported from Thailand.

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