Braised Pork Leg

For pork meat lovers, I'm pretty sure that they like to taste the soft, tender and aromatic skin and smooth flesh meat of the soy braised pork leg. Prepared over a two hours duration, this dish will surely entice those who try it for the first time.



Ingredients

1. Garlic
2. Old ginger
3. Spices (cinnamon sticks and anistar)
4. Pork Leg
5. Black soy sauce,  sugar, salt, oyster sauce


Method

Pour the chopped pork legs into a wok of boiled water. Cover the wok and simmer for 20 to 30 minutes. Next drain the hot water from the wok.


Pour oil into the wok. When the oil is hot, add garlic, ginger, black sauce, spices and pork leg. Stir fry the pork leg and then add sugar, salt, water, oyster sauce, pepper, five spice powder. One can also add a bit of chicken stock to enhance the flavouring.



I transferred the dish to a flame free cooking pot to reduce the cooking time. Of course one can continue to cook the pork leg in the wok until its skin are tender. How to know the skin is tender enough? Poke with fork or chopstick. If it can thrust through the skin and meat with ease, then the dish is ready to be served.

With the flame free cooking pot, two hours is sufficient is soften the pork leg skin and meat. Even after switching off the gas stove, the braised pork leg still continue to boil due to the hot plate attached to the bottom of the pot.