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Braised Pork Leg with Rice
Who says making braised pork leg with rice is difficult? ^_^ .... Let's try making it in a way that friends can also do it, with Pimm's kitchen.
Braised Pork Leg with Rice
Who says making braised pork leg with rice is difficult? ^_^ .... Let's try making it in a way that friends can also do it, with Pimm's kitchen.
Cooking Instructions
- 1
Here's what all the ingredients look like. In the picture, I made double the amount from the recipe above.
- 2
Start by charring the pork leg over a flame, then scrape off the skin, any unclean parts, and burnt areas. Wash it thoroughly and pat dry with a cloth. Then fry it in hot oil over high heat until the skin is puffed, but not too much.
- 3
Remove and let it drain well. Once drained, place it in the pot you'll use for braising... set aside.
- 4
Place a pan on the stove and toast the cinnamon, star anise, garlic, galangal, and black pepper until fragrant.
- 5
Once fragrant, add them to the braising pot (the one with the pork leg) and add the cilantro roots.
- 6
Using the same pan, place it on the stove and add a suitable amount of palm sugar. Wait until it melts and turns dark brown.
- 7
Add water and wait until the sugar dissolves into the water again.
- 8
Pour everything into the braising pot.
- 9
Add clean water until it covers the pork leg by about 2 inches.
- 10
Place the braising pot on the gas stove. Season with soy sauce, seasoning sauce, salt, and rock sugar. Adjust the taste as you like.
- 11
Once it boils, add the peeled boiled eggs and shiitake mushrooms. Simmer over very low heat, just enough for the surface of the water to ripple slightly.
- 12
After braising for about 3 hours, add the cleaned whole pickled mustard greens to the pot and continue braising for another 1-2 hours.
- 13
When the time is up, you'll have delicious, tender pork leg that looks appetizing like in the picture below.... Give it a try ^_^
- 14
For the dipping sauce, you'll need yellow chili, Thai garlic, vinegar, lime juice, salt, and a little sugar. To make it, pound the yellow chili, garlic, and salt together until fine. Mix with vinegar, lime juice, a little salt, and sugar. Stir until the sugar and salt dissolve. Adjust the taste as you like.
- 15
Serve on a plate... ready to eat ^_^
- 16
The steps above are for making and eating right away. But if you want it to be even more delicious and the inside of the pork leg to be darker, it's recommended to soak the pork leg in the braising liquid overnight. The flavor will seep into the pork, making it even more delicious.
And if you want the braising liquid to be thick, like a gel, it's recommended to use the pork hock as well. But the butcher near my house didn't have it, so I only got the front and back legs.
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