KAR MOO PARLOW | FIVE SPICE PORK HOCK
Traditionally, these hocks hang out in large brass woks at food stalls throughout Bangkok.
You tell the vendor if you want it fatty or lean, although in this case, 'lean' is a relative term.
She slices a few slivers and serves it over rice, tops it with a bit of the dark braising liquid and maybe some stewed veggies. Though I enjoyed the dish, I always felt that it was more appropriate to serve the whole hock, for people to feast on as a group. So that's what we'll be doing. One hock should easily feed 3-6 people. We serve it with pickled mustard greens and pounded chile with vinegar.