Cinnamon Pork Thigh and Rice ( Koa Ka Mu )

pork-thigh.jpg

A more traditional cut of pork, the thigh, is used in this dish. It is boiled with its skin until the meat is very soft and the fat almost jellied, and scented with spices like star-anise and cinnamon. The meat is so soft it practically disintegrates when you stick the fork in it. The Mirin Whiskey is a white cooking spirit from Japan, any other strong alcohol can be substituted.

Ingredients for Family
500 gms Pork Leg With Skin
10 gms Ground Cinnamon
2-3 Star-anise
4 Garlic Cloves
2 Teaspoons Black Pepper Corns
2 Coriander Roots
4 Tablespoons Light Soy Sauce
2 Tablespoons Dark Soy Sauce
5 Tablespoons Fish Sauce
2 Tablespoons Salt
80 gms Sugar
1 Chicken/Meat Stock Cube
2 ltrs Water
2 Tablespoons Mirin Whisky
3 Tablespoons Oil

Preparation
1. Clean the pork leg. If the pork has hairs, burn the hair over a hot flame and scrape them off with a knife.
2. Pound the garlic with the black pepper corns and coriander root in a Thai mortar.
3. Fry the pounded garlic mix in a frying pan till the garlic smell is released.
4. Add the light soy sauce, dark soy sauce, sugar, Mirin whisky and pork leg.
5. Fry the skin of the pork leg, turning it to make sure the whole skin has been fried for a few minutes. Cover with a lid and fry for 5 more minutes.
6. Boil water in a large sauce pan, add a meat stock cube to the pot, together with salt and fish sauce and leave it to simmer and for the cube to dissolve.
7. Add star-anise and cinnamon into the pot and the fried pork and other fried ingredients, simmer for 2 hours.

Serve With
Broccoli leave or Spinach Leaves
Pickled Cabbage
Spicy Chilli Sweet Sour Sauce

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