Kha Mu
Braised - Casseroled Shank of Pork
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Ingredients
2 pounds of pork hock
4-5 tablespoons chopped garlic
4-5 tablespoons galangal, julienne
4-5 tablespoons coriander (leaves and stems), chopped
Sweet soy sauce (see method)
1-2 tablespoons of palm sugar
thin soy sauce to taste
2-3 pieces star anise

Method
1. Cut the hocks into chunks the size of a small fist.
2. Grill or barbeque or braise them to seal the meat and crisp the outsides.
3. Finely chop the garlic, and other ingredients (except the star anise and soy sauces) in a mortar and pestle, so they are easily integrated into the gravy.
4. Put the other ingredients in a large pot
5. add the pork, then add enough pork stock to cover the meat
6. add enough dark soy to produce a rich coloration
7. Bring to a boil, and boil for 15 minutes
8. reduce the heat to a light simmer, cover, and simmer for 15 minutes.
9. Taste and add sugar or light soy to adjust the flavour.
10. Continue to simmer until the meat is tender enough to fall apart when probed with a chop stick (about 45 minutes).
11. Add additional stock if the pot begins to dry out, but allow the sauce to reduce to a thickish gravy.
12. Stir occasionally to prevent sticking.

Transfer to a large serving dish and serve with Thai jasmine 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.