Slow-braised pork leg falling off the bone in a dark soy master stock, ladled over rice — a Bangkok street classic.
Pork leg (or trotters) simmered for hours in a soy, five-spice, and sugar broth until collapse-tender, then sliced over rice with the braising liquid.
Always served with a hard-boiled egg braised in the same stock — essential to the experience, adds richness.
The pickled greens cut the richness — eaten alongside every bowl, not optional in the proper version.
Certain stalls in Chinatown have been doing this for decades — it's a Chinese-Thai tradition; look for the bubbling pot of dark pork trotters.
