Kha Mu
pork with laos

1000 gr pork hock/shank
750 ml pork stock
12 cloves garlic
9 cm laos (galangal)
3 stalks coriander
9 tbsp kecap manis (sweet dark soy sauce)
2 tbsp palmsugar
3 pcs star anise
kecap asin to taste (light soy sauce)

Pound or grind the garlic, the laos and the coriander into a paste. Cut the hock/shank in snack sized bits. Roast the bits on a charcoal fire until they are crisp. Heat in a pan the stock and add the hock/shank, the paste, the star anise and the kecap manis and let it simmer for 15 minutes. Then add the sugar and the kecap asin and let it simmer for 45 minutes until the meat is tender and the sauce has thickened.

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