Stewed Pork leg In Hoisin Sauce

My husband and I LOVE these fatty pork. The gravy gives the pork the sweet and slightly spicy flavour. It is a definite appetite wetter! I also bought some chinese steam buns so that we can eat it with either bun or just rice. Whichever way, he said it's nice :) It's a nice change from the usually braised pig's trotter with just soy sauce and mushrooms.

Ingredients:
1 whole pork leg (cut into chunky pieces with skin intact) appx. 1kg RM16
3 cloves garlic (chopped finely)

1 whole head of garlic bulb

5 pieces dried chilli (soaked to soften, say for 2 hours)

10 dried chinese mushroom (soaked and washed)
Large pot of water to boil
1500ml Warm water
1 tablespoon cooking oil

Seasoning (combine into a bowl)
3 tablespoons hoisin sauce
1 tablespoon oyster sauce
4 pieces salted plum
2 tablespoon dark soya sauce
2 tablespoon shao shing wine

2 tablespoon sugar
1 teaspoon salt

Method
1. Bring water in large pot to boil. Add pork and allow it to cook in boiling water for 1 to 2 minutes. Remove pork leg from water and drain.

2. Heat up oil in wok on medium heat, saute garlic till aromatic. Add in pork leg, mushrooms and dried chilli. Turn up heat to high and add in the combined seasoning, stir well to coat the pork leg.

3. Then, add in the whole garlic bulb and fill up water to just cover the pork leg. Let it stew on medium low heat for at least 1 hour. Allow gravy to reduce to your prefered thickness.

Note: You can transfer the pork to the slow cooker to produce meltingly tender pork stew.