Braised Pork Leg Recipe

Summary

Preparation Time5 MinCooking Time40 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Pork leg2 Pound
 Light soy sauce2 Tablespoon
 Oil2 Cup (32 tbs) (For Frying)
 Chicken stock3 Liter
 Dark soy sauce2 Teaspoon
 Ginger30 Gram, sliced
 White pepper powder1 Teaspoon
 Oil1 Tablespoon
 White cabbage10 , blanched
 Salt1⁄2 Teaspoon
 White pepper powder1⁄4 Teaspoon
 Sesame oil1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 2032 Calories from Fat 1366

% Daily Value*

Total Fat 154 g237%

Saturated Fat 28.2 g141%

Trans Fat 0 g

Cholesterol 22.5 mg

Sodium 2246.2 mg93.6%

Total Carbohydrates 102 g34.1%

Dietary Fiber 31.8 g127.3%

Sugars 52.2 g

Protein 73 g146.4%

Vitamin A 25% Vitamin C 766.2%

Calcium 52.8% Iron 42.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) In a large pan of water, simmer the pork leg for 30 minutes.
2) Drain, pat dry and rub the skin with 1 tablespoon of the light soy sauce.
3) Set aside in order to dry completely.

MAKING
4) In a wok, heat some oil, and put in the pork leg to fry over very high heat, until it turns brown.
5) Remove, drain and put pork leg in a large bowl of cold water for 10 minutes.
6) Combine all the stock of remaining tablespoon of light soy sauce, dark soy sauce, ginger and pepper.
7) Add the pork leg and simmer over very low heat for about 2 hours, until the pork leg turns tender.
8) Next, remove the bone from the centre of the pork
9) On a plate, place the meat.
10) Heat 1/2 cup of the pork stock and thicken with cornflour, to pour over the pork.

FINALIZING
11) In a wok, heat some oil and add all the garnish of vegetable.
12) Add the drained, blanched cabbage, salt, pepper and sesame oil and stir fry for about 30 seconds.

SERVING
13) Place cabbage around the pork leg and serve immediately.
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