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Kha Mu (pork Hocks With Galangal)

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CATEGORY CUISINE TAG YIELD
Meats Thai Appetizer 8 Servings

INGREDIENTS

2 lb Pork hock
4 up to
5 T Chopped garlic
4 up to
5 T Kha, galangal julienned
4 up to
5 T Rak phak chi, the stems and
roots of coriande or
cilantro chopped
1 up to
2 T Palm sugar
Light soy sauce to taste
2 up to
3 Pieces star anise

INSTRUCTIONS

Date: Sun, 12 May 1996 09:48:55 -0700  From: "Colonel I. F. K.
Philpott" <colonel@korat1.vu-korat.ac.th>  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.  Cut the hocks into chunks the size of a small fist.
Grill or  barbeque or braise them to seal the meat and crisp the
outsides.  Finely chop the garlic, galangal, and other ingredients
(except the  star anise and soy sauces) in a mortar and pestle or food
processor,  so they are easily integrated into the gravy.  Put the
other ingredients in a large pot, add the pork, then add  enough pork
stock to cover the meat, and then add enough dark soy to  produce a
rich coloration.  Bring to a boil, and boil for 15 minutes, then reduce
the heat to a  light simmer, cover, and simmer for 15 minutes.  Taste
and add sugar or light soy to adjust the flavor. Continue to  simmer
until the meat is tender enough to fall apart when probed with  a chop
stick (about 45 minutes). Add additional stock if the pot  begins to
dry out, but allow the sauce to reduce to a thickish gravy.  Stir
occasionally to prevent sticking.  Transfer to a large serving dish and
serve with rice (warn the unwary  not to eat the star anise!)  Note:
the pot should be large enough that when the ingredients and  stock are
assembled at the start of boiling the pot is about half  full to
prevent it boiling over.  CHILE-HEADS DIGEST V2 #317  From the
Chile-Heads recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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