Prepare for a culinary adventure into the heart of Thailand with this vibrant and flavorful recipe for Tom Yum Pork Leg with Cha-om Leaves. This dish transcends the typical Tom Yum soup, offering a hearty and satisfying meal centered around tender, succulent pork leg. The fragrant lemongrass, galangal, and kaffir lime leaves combine with the unique, slightly bitter taste of cha-om leaves—a Thai herb with a delicate spinach-like texture—creating a complex and unforgettable taste experience. The rich broth, infused with the essence of the pork, perfectly complements the slightly bitter greens.
This recipe delivers an authentic Thai taste, showcasing the masterful balance of sweet, sour, spicy, and salty that defines Thai cuisine. Whether you're a seasoned Thai food enthusiast or a curious newcomer, this Tom Yum Pork Leg with Cha-om Leaves is guaranteed to tantalize your taste buds. For a detailed, step-by-step guide to recreating this culinary masterpiece in your own kitchen, read on!
Tools Needed
- Pot
- Stove
Ingredients
- Pork leg (boneless): 850 grams
- Water: 1.5 liters
- Galangal
- Lemongrass
- Kaffir lime leaves
- Fresh chilies (red and/or white)
- Garlic
- Coriander root
- Shallots
- Salt: half a tablespoon
- Pork flavor seasoning powder: 1 tablespoon
- Cha-om leaves: a big handful
- Dried chilies
Step-by-Step Instructions
Step 1. Prepare the Pork Leg
- Boil 1.5 liters of water.
- Add the boneless pork leg (850 grams) to the boiling water. Stir hard.
- Skim off the foam that rises to the surface.
- Lower the heat, cover the pot, and simmer for about 1 hour.
Step 2. Infuse with Aromatics and Season
- Add galangal, lemongrass, and kaffir lime leaves for fragrance.
- Add chilies, garlic, coriander root, and shallots.
- Season with half a tablespoon of salt and 1 tablespoon of pork flavor seasoning powder.
Step 3. Add Cha-om and Finish
- Tear the cha-om leaves into small pieces and add them to the pot.
- Continue to simmer for another 5-10 minutes.
- Fry the dried chilies separately until fragrant and add them at the very end.
Step 4. Serve
- Serve hot.
Read more: Creamy Thai Coconut Turkey Meatballs: Easy Recipe
Tips
- Take it slow when adding the pork leg to avoid boiling over.
- Skim off all the foam to prevent the tom yum soup from smelling fishy.
- The cha-om leaves give the dish a unique sourness and depth of flavor.
Nutrition
- Calories: 600-700
- Fat: 40-50g
- Carbs: 10-15g
- Protein: 60-70g
FAQs
1. Can I substitute the pork leg with another type of meat?
Yes! Chicken thighs or pork shoulder work well as alternatives. Adjust cooking time accordingly, as they'll cook faster than a pork leg.
2. Where can I find Cha-om leaves?
Cha-om leaves are available at Asian grocery stores or online. If unavailable, you can omit them or substitute with spinach or Thai basil for a slightly different flavor profile.
3. How spicy is this recipe?
The spiciness is adjustable. Start with less chili and add more to your preference. You can also use milder chilies like Thai bird's eye chilies instead of the spicier ones.
This Tom Yum Pork Leg with Cha-om Leaves recipe offers a unique and satisfying culinary experience, showcasing the vibrant flavors of Thai cuisine. We hope you enjoyed the journey of creating this delicious dish as much as we enjoyed sharing the recipe with you. Now, gather your ingredients and prepare to impress your friends and family with this unforgettable Thai feast!