Khao kha moo, as the Thai people call this, is a dish commonly sold by local street vendors. The sweetness from the palm sugar is offset by the bracing, vinegary dipping sauce. We’ve read about and sampled many variations of this dish, even some with Coca-Cola added to the stewing liquid. We’ve opted to keep things simple here – this version reminds us of one we like from Chiang Mai. Choose fresh, meaty pork hocks, not the cured or smoked variety. Serve with steamed jasmine rice.