Thai Braised Pork Over Rice

Step 1

Measure 1.5 cups jasmine rice into a fine-mesh strainer and rinse under cold running water, stirring with your fingers, until the water runs clear—about 1 minute. This removes excess starch so the rice stays fluffy.

Step 2

Using a sharp knife, cut the pork leg crosswise (perpendicular to the long axis) into 3 pieces, each about 3 inches thick. Leave the skin on.

Step 3

Peel the 6 garlic cloves by placing each on a cutting board, pressing hard with the flat of the knife, and peeling off the papery skin with your fingers.

Step 4

Place the 3 pork pieces skin-side down in a large heavy-bottomed pot (at least 5-quart capacity) over medium-high heat and cook undisturbed until the skin turns golden brown and releases easily—about 5 minutes. You'll hear a steady sizzle.

Step 5

Flip each piece skin-side up, then remove the pot from heat and add the 6 garlic cloves, 2 star anise pieces, 0.5 cup soy sauce, 2 tablespoons fish sauce, and 2 cups water to the pot around the pork.

Step 6

Cover the pot with a lid and place it over medium-high heat until steam escapes from under the lid and you hear a gentle boil—about 3 minutes. Then reduce heat to low and simmer for 40 minutes without lifting the lid.

Step 7

While the pork cooks, stir the rinsed 1.5 cups rice into a medium saucepan with 2.25 cups water (a 1-to-1.5 ratio) and bring to a boil over high heat uncovered—about 3 minutes.

Step 8

Stir the rice once, then reduce heat to low, cover with a lid, and cook undisturbed for 15 minutes until all water is absorbed.

Step 9

Remove the rice from heat and let it rest, covered, for 5 minutes—this lets the grains finish steaming without drying out.

Step 10

Lift the pork leg pieces from the braising liquid using tongs and place one piece on each of two bowls filled with fluffy white rice.

Step 11

Spoon 3 tablespoons of the braising liquid (including garlic and spices) over each pork piece and rice, then serve immediately while hot.