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Receta Pork With Galangal (Kha Mu)

by Global Cookbook

Ingredientes

2 lb pork hocks 4 x tablepoons minced garlic - (to 5 tbspns) 4 Tbsp. fresh galangal - (to 5 tbspns) julienned 4 Tbsp. minced coriander/cilantro (to 5 tbspns)     (use both leaves and stems)

Sweet soy sauce (see directions) 1 Tbsp. palm sugar - (to 2 tbspns)     Light soy sauce to taste 2 piece star anise - (to 3)

Direcciones

1. Cut the hocks into chunks the size of a small fist. Grill or possibly barbeque or possibly braise them to seal the meat and crisp the outsides.
2. Finely chop the garlic, and other ingredients (except the star anise and soy sauces) in a mortar and pestle or possibly food processor, so they are easily integrated into the gravy.
3. Put the other ingredients in a large pot, add in the pork, then add in sufficient pork stock to cover the meat, and then add in sufficient dark soy to produce a rich coloration. Bring to a boil, and boil for 15 min, then reduce the heat to a light simmer, cover, and simmer for 15 min.
4. Taste and add in sugar or possibly light soy to adjust the flavor. Continue to simmer till the meat is tender sufficient to fall apart when probed with a chop stick (about 45 min). Add in additional stock if the pot begins to dry out, but allow the sauce to reduce to a thickish gravy. Stir occasionally to prevent sticking.
5. Transfer to a large serving dish and serve with Thai jasmine rice (warn the unwary not to eat the star anise!).
6. Note, the pot should be large sufficient which when the ingredients and stock are assembled at the start of boiling the pot is about half full to prevent it boiling over.
7. Comments: This is a popular "snack", but it can form a course in Thai style dinner. It could be made from any fairly fatty cut of pork, but is normally made from the hocks and shanks of pork.

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