Name: ข้าวขาหมูพอดีคำ
Yield: 4
Ingredients: 500.0g Japanese RiceSoak in water and drain.; 550.0g Clean Water; 10.0g Chinese Five Spices Powder; 2.0g Dark Soy Sauce; 2.0item CinnamonRoughly peel the skin; 2.0item star anise; 5.0g KNORR Aroy Sure All-In-One Seasoning Chicken Flavoured 800 g; 10.0g KNORR INTENSE STIR FRY SAUCE 900 G; 1000.0g Pork, mincedburn and scrape hair; 20.0g Vegetable Oil; 30.0g KNORR 3GLUR READY-TO-USE 200 G; 10.0g Cinnamon; 30.0g Garlic; 10.0g star anise; 30.0g Gingercut into glasses; 150.0g Coconut Sugar; 120.0g KNORR INTENSE STIR FRY SAUCE 900 G; 20.0g Soy Sauce; 10.0g Dark Soy Sauce; 1200.0g Clean Water; 1.0g Salt; 200.0g Chillicut into glasses; 5.0g KNORR Lime Seasoning Powder 400 g; 50.0g Garlic; 20.0g Coriander Root; 3.0g Agar Powder; 50.0g Sugar, granulated; 5.0g Salt; 200.0g Vinegar; 200.0g Sour Pickled Mustard JuiceSimmer until 1/2 thick.

Check out Bite-Sized Braised Pork Rice recipe: how to cook and its ingredients.

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Method

Steps for making rice
- Wash Japanese rice in clean water, then soak the rice in water for 45 minutes, then strain.
- Cook together with clean water, five-spice powder, dark soy sauce, cinnamon, star anise, Knorr thick stir-fry sauce, and Knorr chicken seasoning powder for about 30 minutes. When cooked, set aside.
Steps for making braised pork leg
- Add vegetable oil, stir-fry Knorr three spices until fragrant, then add garlic, ginger, then add water, season with Knorr thick stir-fry sauce, dark soy sauce and coconut sugar.
- Put the pork leg into the stew, add cinnamon and star anise, simmer for 3 hours, then remove the pork leg and set aside. Use a fork to shred the pork.
- For the braising liquid, simmer until it reduces by half. Then mix it with the braised pork leg to give it a sweet and salty taste.
- Place the rice in a tray, spread it evenly, then add the cooked shredded pork leg, then press it firmly, leave it in the refrigerator overnight.
- Remove the pork leg rice from the tray and cut into 30 gram pieces.
Steps for making pickled chili vinegar gel
- Combine all ingredients except Agar Agar powder, Knorr lime powder, fresh garlic, coriander root, brown sugar, salt and vinegar in a blender. Blend until smooth. Leave overnight.
- Filter the pickled chili vinegar. Boil the water with Agar Agar powder, then let it cool and set. Blend it into a gel and put it in a squeeze bottle.
Steps for making pickled cabbage gel
- Put the pickled mustard green juice and Knorr lime powder into a blender and blend until smooth. Leave overnight.
- Filter the pickled chili vinegar. Boil the water with Agar Agar powder, then let it cool and set. Blend it into a gel and put it in a squeeze bottle.
Steps for making breadcrumb coating and serving
- Coat the pork leg rice with Knorr crispy flour, eggs and breadcrumbs. Set aside. Then deep-fry until golden brown. Decorate with chili-lime gel and pickled mustard green gel, sliced garlic and coriander leaves.
  
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ข้าวขาหมูพอดีคำ

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Ingredients

Steps for making rice

Steps for making braised pork leg

Steps for making pickled chili vinegar gel

Steps for making pickled cabbage gel

Steps for making breadcrumb coating and serving