Kha Moo-style Boneless Braised Pork Leg Bites

We love the classic Thai dish kha moo, but we don’t love the soy sauce and cheap vegetable oils that it’s cooked in when you buy it from your favorite street food stall. So our Executive Chef Andrew Cole worked up an alternative way to get that signature rich, umami flavor in kha moo by using balsamic vinegar and prunes. Together with the other spices you’d normally find in kha moo (ginger, galangal, lemongrass, kaffir lime, star anise, and cinnamon), you get all the flavor, but none of the brain fog or digestive issues from consuming cheap oils after eating it! Simmered until it’s incredibly tender, we dare say this might even be an upgraded kha moo This 450g container is large enough to easily feed 2 (or more!) in one sitting - it's very filling! Optimal reheating instructions: Step 1 is a thorough defrost - either leave in the fridge overnight, or on your countertop (in a bowl of water) until the meat has reached room temperature. Step 2: Heat & eat! 2A: The preferred method reheat would be onto a plate with some tin foil on top (to preserve the moisture) and into the oven - we recommend about 160 degrees (Celsius) for about 5-7 minutes. 2B: However, once defrosted, this kha moo will also re-heat very well in the microwave - just open the lid and pop into the microwave for 2 minutes on a medium-high setting...and voila!