Khao kha mu is usually made with which pork cut?

Khao kha mu is usually made with pork knuckles.

The Thai name literally means “rice with leg pork,” and the dish consists of pork knuckles slowly stewed in a richly seasoned broth until the meat becomes tender. The sliced pork is served over steamed rice, often with a boiled or spiced egg, pickled mustard greens, Chinese broccoli, garlic, and bird’s-eye chilies.

Khao kha mu reflects Thai-Chinese culinary influence, particularly Teochew cooking. A common mix-up is calling the cut pork shoulder or pork belly: those cuts may appear in other braised pork dishes, but the defining traditional cut here is the pig’s leg or knuckle, prized for its skin, fat, and gelatin-rich connective tissue. Bangkok street stalls and food courts commonly serve it with a sharp, sour-spicy dipping sauce to balance the rich pork.