Time Out says
Thai cuisine may seem like it’s culled from a hodgepodge of ingredients (just look at the classic tom yam), but the trick to perfecting every dish lies in the juggling of disparate elements, like this khao kha moo comprising of chunks of stewed pork trotter, vegetables, pickles and a hard-boiled egg. Sounds simple but it tastes complex – long hours in the stock renders the pork fork-tender, while the melting fat adds to the richness of the gravy. Dip the meat into the accompanying chilli sauce and you’ll have a thrill ride for the senses. These are flavours to lose yourself in, when homecooked simplicity (and cheap food) is the order of the day.