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.

Pak Lor (Braised)

This dish is best left overnight in the fridge before serving.

Ingredients
½ kg pork belly meat
1 pc 3-layer pork meat
2 pcs chicken thigh
12 eggs
1 tbsps five spice powder
1/2 tsp salt
1 thumbsize galangal, slightly pounded
4 pip garlic, finely sliced
½ Tbsp oil
3 Tbsp sugar
100 ml kicap pekat (camel brand)
1 - 2 cup water
30-40 gm rock sugar



Method
1. Rub 5-spice and salt over the meat and leave to marinate for at least 1 hour.
2. Heat up the wok with oil and fry galangal and garlic until golden brown. Remove and set aside.
3. Melt the sugar in the wok. Add kicap pekat and meat. Coat the meat with the mixture. Add the water, galangal and garlic.
4. Bring to the boil. Cover the wok, let it slow cook for half an hour. Turn the meat and let it cook until the gravy is thicken.
5. Dissolve the rock sugar with some of the gravy in a separate bowl. Spoon the rock sugar solution over the meat.
6. Remove, let meat rest for 10 minutes and then cut. Serve with dipping sauce.



Dipping Sauce:
1 pip garlic, chopped
2 tsp sugar
2 tbsps white vinegar
- Bring all ingredients to a boil and serve with the meat.