Don't Forget to Eat Your Ovaltine

By D. J. Costantino

By

D. J. Costantino
Khao Kha Moo: Coca-Cola and ovaltine-braised pork hocks
Khao Kha Moo: Coca-Cola and ovaltine-braised pork hocks

“I grew up drinking both as a special treat,” says Chef Nong Poonsukwattana of Nong’s Khao Man Gai, where she serves Coca-Cola and Ovaltine-braised pork hocks. She was raised in Bangkok, Thailand, where these Western ingredients found their way into everyday food—in ways their inventors may have never imagined. Now serving 500-plus Portlanders a day, Poonsukwattana has brought these ingredients full-circle on their global journey. The cola and Ovaltine give the braise a complex sweetness, a deep caramel color, and a melt-away texture. The hock meat is shredded over jasmine rice aside garlic-y, schmaltz-fried Chinese broccoli, pickled mustard greens, a boiled egg, and chile vinegar. Enjoy!

Get the recipe for Nong's Khao Kha Moo here

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