Somboon Pork Leg
Tucked into a row of stalls where many vendors have come and gone, this braised pork leg shop is the one people keep coming back to. Regulars say it simply tastes better than the others, so even though there are several choices in the lane, most end up at this pot. The owner slow-simmers the pickled mustard greens for a full two hours, so they come out soft, salty and fragrant, the perfect contrast to the rich pork.
Only hind legs go into the pot, because they have more fat and collagen, giving that glossy skin-with-fat that wobbles on top of the rice. The flavour leans savoury with just a hint of sweetness, never syrupy. For those who love “nose-to-tail,” there are extras like the pork tail and soft, tender innards. The shop opens around 4 p.m. and runs almost until 10 p.m., taking a break on Sundays and Mondays. There are simple seats where you can sit down with a full plate and a side of tangy greens, watching the pot bubble away as the evening crowd drifts in.
Must try from the menu
Tip to Eat Like a Local
To eat it like a local, start by breaking the braised egg in half and letting the runny yolk or soft centre mix into the hot rice, then scoop meat and skin together with the rice and egg in each bite, adding a little pickled mustard green and a drizzle of the garlicky chilli-vinegar sauce to cut through the richness.