Khao Kha Moo Por. 4

Here they do it a little differently. Utilising the sous vide – vacuum-sealing the meat in a temperature-controlled water bath for added juiciness – the kho moo here has an aroma and tenderness that is unique to the process. Adapted from a 40-year-old family recipe, the Chinese-spiced pork knuckles are cooked for over 14 hours before being served to maintain a truly sweet-salty flavour. The pork knuckle rice (B50) is very reasonably priced given the effort that goes into it.