Authentic home cooking from Thailand, with US measurements. 
Tom Yum Pork Leg
Tom Yum is almost considered a national dish of Thailand. We have a variety of Tom Yum dishes, whether it's shrimp, chicken, fish, or pork, and the steps are not very different. The difference lies in the ingredients. The secret to Tom Yum is that the water must be boiling before adding the meat. The seasoning depends on personal preference. In this recipe, we present Tom Yum Pork Leg, which many find irresistible due to the rich, tender pork leg cooked to perfection.
Tom Yum Pork Leg
Tom Yum is almost considered a national dish of Thailand. We have a variety of Tom Yum dishes, whether it's shrimp, chicken, fish, or pork, and the steps are not very different. The difference lies in the ingredients. The secret to Tom Yum is that the water must be boiling before adding the meat. The seasoning depends on personal preference. In this recipe, we present Tom Yum Pork Leg, which many find irresistible due to the rich, tender pork leg cooked to perfection.
Open in Cookpad AppSteps
- 1
Cut the pork leg into desired sizes, wash thoroughly, and let it drain.
- 2
Bring water to a boil and add the Tom Yum ingredients: galangal, lemongrass, kaffir lime leaves, salt, and soy sauce. Wait for it to boil.
- 3
Once boiling, add the pork leg without stirring. Wait for it to boil again, skim off any foam, and then reduce the heat to low. Simmer until the meat is tender to your liking (you can stir after it boils).
- 4
Pound the bird's eye chilies, fish sauce, lime juice, and seasoning powder (if desired) in a bowl.
- 5
Ladle the Tom Yum into the bowl and adjust the taste as you like. Sprinkle with sliced herbs.
- 6
Note: If you want to add mushrooms, add them 3 minutes before turning off the heat after the pork leg is tender.
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