Khaokamu Recipe: Thai-style pork feet rice bowl

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A Korean-inspired kaokamu recipe

Khao kham moo is a classic Thai street food, consisting of tender, richly flavored pork feet served over rice. Today, we're going to share a Korean twist on this classic dish by making a special Kaokamu RecipesWe've taken a traditional recipe and added Korean spices to make it easy for you to experience the flavors of Thailand at home. Try this recipe for a simple and delicious Thai meal!

What is kaokamu?

Khao khamu means "rice" (khao) and "pork leg" (khamu) in Thai. Originating in the central region of Thailand, this dish is a favorite street food and home-cooked dish. Pork trotters are slowly simmered in soy sauce, herbs, and spices to make them tender and flavorful. It's traditionally served with hard-boiled eggs, pickled mustard leaves, and cilantro, and a spicy sauce is added for maximum flavor.

Today we're going to introduce Kaokamu Recipeshas taken a traditional Thai recipe and given it a Korean twist. Enjoy a meal with a difference with this special pork pork bowl!

For more information about Kaokamu, see the Herefor more information.

Recipes: Making kaokamu

Ingredients (for 4 servings)

• Trotters: Approximately 1 kg
• Water: enough to submerge the trotters
• Primitive boil ingredients: 3 bay leaves, a pinch of whole black pepper, and 2 Tablespoons of simple syrup
• Braising Seasoning: 1 can (approx. 200 ml) cola, 1 can (approx. 200 ml) grated pear, 2 bottles (200 ml) sweet and sour soup, 150 ml dark soy sauce, 2 Tablespoons anchovy liquid, 3 green onions, 3 green chilies, 2 Tablespoons ground ginger, 4 Tablespoons minced garlic, 1.5 Tablespoons miso, 1.5 Tablespoons gochujang, 10 g chicken stock
• Source material: 1/4 onion, minced, 2 garlic cloves, 2 green chiles, 2 Tablespoons liquid vinegar, 3 Tablespoons sugar, 2 Tablespoons vinegar

By measurements: 1 T=15 cc, use 1 t=5 cc measuring spoons

Product information used

• Ssanghwa Tang: It's a traditional Chinese herbal drink, and it's a great way to get rid of foot odor without using a bunch of herbs 👉 👉 . See products
• Stir in anchovy liquid: You can substitute any other fish sauce or fish sauce to add more flavor 👉. See products
• Chicken stock: It's a simple way to create deep flavors 👉. See products
• Coke: This is a 190ml bottle of Coca-Cola, but other flavors are fine 👉 . See products
• A ship made of grind: It's a 238ml Korean pear drink, but you can use any other similar pear drink 👉. See products

"This post is part of my work with Coupang Partners, which means I will receive a small commission if you click on the link. Please check the product information before purchasing as it may not be the lowest price."

The creation process

Trimming Materials

Soak the trotters in cold water to drain the blood for at least 1 hour. The draining process is important to remove any off-flavors from the trotters and give them a clean flavor.

Boiling the dough

Place the trotters in boiling water, add 3 bay leaves, a pinch of whole black pepper, and 2 tablespoons of mirin, and boil for 10 minutes. This process will remove impurities and odors from between the bones.

Then rinse with cold water to remove impurities.

Cover and simmer

Place the washed trotters in a pot with 1 can of cola, 1 can of grated pear, 2 bottles of sweet and sour soup, 150 ml of dark soy sauce, 2 tablespoons of anchovy liquid, 3 stalks of green onion, 3 green chilies, 2 tablespoons of ground ginger, 4 tablespoons of minced garlic, 1.5 tablespoons of miso paste, 1.5 tablespoons of chili paste, and 10 grams of chicken stock. Simmer over medium-low heat, covered, for 1 hour.

Uncover and simmer

After 1 hour, remove the lid. Simmer for another hour, adding more water as needed to keep the pigs from burning. If you want to add hard-boiled eggs, do so at this time. Turn the pigs over to cook them more evenly. After an hour of simmering, the broth should thicken and the pigs should be dark brown on the outside.

Create a source

Mix together 1/4 chopped onion, 2 cloves of garlic, 2 green chilies, 2 tablespoons of anchovy liquid, 3 tablespoons of sugar, and 2 tablespoons of vinegar. The sweet and sour sauce will amplify the flavors of the pork trotters and serve as a palate cleanser.

Finalize

Place the rice in a bowl and add the pork chops on top, along with a hard-boiled egg if you have one, and drizzle some of the broth that the pork chops were cooked in. Drizzle with the sauce you made and your khao khamu recipe is ready. Serve with cilantro for a more Thai flavor.

Tips for success

• Be careful to control the heat while cooking the trotters. They should be cooked slowly over medium-low heat to maintain their tender texture.
• The longer it simmers, the deeper and more tender the pork patties will be.
• Braising broth can be used in noodle dishes or stir-fries.
• For a more Thai flavor, try adding a little coconut milk.
• In Thailand, cilantro is commonly used, but in Korea, you can omit the strongly flavored cilantro and add lettuce or sesame leaves instead.

Closing thoughts

A Korean variant of the Kaokamu Recipesis a special dish that blends Thai flavors with Korean flavors. Enjoy a tender and flavorful pork trotters rice bowl with your family. End your day with a delicious bowl of pork feet 😊.

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