|Hakka Pork Leg Stew|
1 pork leg (1 kg/ 1 Ib 10 oz ) cut into small pieces
10 pips garlic
2 big or 10 small mushrooms
1000 ml water / black soya sauce
1 tablespoon white sugar
1 tablespoon Chinese cooking wine
1 tablespoon black vinegar
1 Soak the dried mushrooms for 15 minutes until they are soft.
2 Wash the pieces of pork leg and scrub the skin. Remove excess fat.
3 Peel off the outer skin of a whole garlic and the garlic pips.
4 Cut the softened dried mushroom into half. For the small mushrooms just leave them whole. Remove the stalks of the mushrooms.
5 In a Kuali, heat up one tablespoon of cooking oil, add in pips of garlic and the pork leg, using high heat ( so as to get the gravy out of the pork ) keep on turning to avoid burning until the pork shrink. Add in 1 tablespoon of dark soya sauce, mix till all the pork pieces is coated.
6 Transfer the pork to a saucepan, add in 2 whole garlic and mushrooms.
7 Add in 1000 ml of cold water. Bring to a boil, then lower the heat to small flame and stew till the pork is almost tender. Occasionally turn over the pork for cooking evenly, especially towards the end of cooking, to prevent pork pieces getting stuck to the bottom of pan, and get burnt. Add on 1 tablespoon of white sugar, continue cooking till pork is tender with little sauce left. This cooking time takes about an hour.
8 Add in 1 tablespoon of Chinese cooking wine, 1 tablespoon chinese black vinegar and mix well before serving.
9 Serve with plain rice
Useful Tips :
1 Buy only the front pig's leg which is more tender than the hind leg.
2 Rock sugar can be replaced with white sugar
3 For darker gravy, use darker and thicker soya sauce.
4 The cooked pork leg can be stored in an air tight container in the freezer for one month or more. So you can prepare it many days ahead before you need to serve it for certain occasion.