Khao Kha Moo

Khao Kha Moo is a deliciously tender Thai braised pork leg dish served with a fragrant broth and fresh herbs, making it a hearty snack. This Paleo version is adapted to exclude grains and refined sugars while retaining authentic Thai flavors.

Ingredients

• Pork hock - 500 grams
• Coconut aminos - 4 tablespoons
• Garlic - 4 cloves, minced
• Ginger - 1 inch, sliced
• Star anise - 1 piece
• Cinnamon stick - 1 piece
• Water - 500 ml
• Radish - 100 grams, thinly sliced
• Coriander leaves - 20 grams, for garnish
• Green onions - 2 stalks, chopped
• Lime - 1, cut into wedges

Steps

1. In a large pot, combine the pork hock, coconut aminos, minced garlic, sliced ginger, star anise, cinnamon stick, and water.
2. Bring the mixture to a boil over medium heat, then reduce to a simmer and cover. Cook for about 1.5 hours or until the pork is tender.
3. Once cooked, remove the pork hock from the pot and let it rest for a few minutes before slicing.
4. Strain the broth and return it to the pot, adding the sliced radish and simmering for an additional 10 minutes.
5. To serve, place a portion of sliced pork hock in a bowl, ladle the broth with radish over it, and garnish with coriander leaves and chopped green onions.
6. Serve with lime wedges on the side for added zest.

Nutrition

• Calories: 480
• Protein: 40 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein which supports muscle growth and repair.
• Contains healthy fats that can promote satiety and support brain health.

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