Braised Pork Leg
The Meatmen
July 20, 2016
This is what we call a one-pot-comfort-dish which also happens to be a timeless classic. As mentioned, you just need to throw everything into a pot and braise it low and slow until the fats from the pork knuckles are rendered into the sauce and the meat is fork-tender.
The combination of soy sauce and spices also creates a wonderful flavour for the braising liquid. We chose pork knuckles for the perfect meat to fats ratio. For fans of gelatinous skin you can also add some trotters 🙂
The best part about this dish is, you can store any leftovers in the fridge and it tastes even better the next day!
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Ingredients
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| 2pork knuckles | |
| 2litres hot water | |
| ½cup light soy sauce | |
| ⅓cup dark soy sauce | |
| ½cup hua tiao wine | |
| 2sticks cinnamon | |
| 3star anise | |
| 10 cloves | |
| 80g sliced ginger | |
| 3bulbs garlic | |
| 80g rock sugar | |
| Fresh coriander |
Directions
1.
Boil 2 litres water in pot
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2.
Add ½ cup light soy sauce, ⅓ cup dark soy sauce and ½ cup hua tiao wine
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3.
Add 2 sticks cinnamon, 3 star anise, 10 cloves, 80g sliced ginger, 3 bulbs garlic and 80g rock sugar
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4.
Place 2 pork knuckle in braising liquid, add water if needed just enough to cover pork knuckle
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5.
Bring to boil and cover
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6.
Braise for 3 hours over low fire
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7.
Serve with fresh coriander
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