Braised Pork Leg Recipe
Summary
Preparation Time5 MinCooking Time40 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupParty
Ingredients
| 1 pork leg, about 1 kg (2 lb) | ||
| Light soy sauce | 2 Tablespoon | |
| Oil for deep frying | ||
| Chicken stock | 12 Cup (16 tbs) | |
| Dark soy sauce | 2 Teaspoon | |
| Ginger | 30 Gram, sliced | |
| White pepper powder | 1 Teaspoon | |
| Oil | 1 Tablespoon (Vegetable Garnish:) | |
| Baby bok choy pieces | 10 , blanched (Vegetable Garnish:) | |
| Salt | 1/2 Teaspoon (Vegetable Garnish:) | |
| 1/4 teaspoon white pepper powdeer | ||
| Sesame oil | 1/4 Teaspoon (Vegetable Garnish:) | |
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.
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.
Chef
