Khao Kha Moo Hia Oun Nai Oun

Tender stewed pork leg, cut into bite-sized pieces, served over hot jasmine rice with a savory and sweet sauce. Often eaten with pickled vegetables, chili, garlic, and a spicy and sour dipping sauce.

Stewed pork leg served separately as a side dish, consisting of meat, skin, and fat, stewed until tender and flavorful. Ideal for sharing with others or eating with plain rice.

The part of the pork trotter with extra tendon and skin, stewed until tender and springy. The texture is chewy from the tendon and soft from the skin, with a sweet, savory, and aromatic spiced flavor.

A flavorful combination of hock (trotter), lean pork, and pork skin in one bowl, served in a rich stewed broth for a variety of textures.

Hard-boiled eggs simmered in stewed broth until the whites turn light brown and the texture becomes firm. Sweet, savory, and infused with the aroma of stewed spices.

Sour pickled mustard greens soup (giem chai) with pork offal, such as intestines and stomach. The broth is mellow and slightly sour from the pickled greens, which helps cut through the richness of oily dishes.

Hot, fluffy jasmine rice, perfect for pairing with various dishes like stewed pork leg or clear soup.

Stewed pork leg for takeaway, packed in a heat-resistant plastic bag, retaining the same delicious taste as dining in. Suitable for purchasing as a side dish to eat at home.