Braised Pork Leg With Mushrooms and Eggs

braised pork leg 

2 packs pork legs (I bought from NTUC  – $4.00 per pack)
6 dried mushrooms – soaked till soft
6 hard boiled eggs, shelled
2 whole pods garlics, keep the skin on (lightly crushed)
2 star anise
1 cinnamon stick
2 inch ginger – bruised
2 inch galangal – bruised
4 shallots – lightly bruised
1 sprig coriander leaves

Sauce Ingredients
1/2 tsp five-spice powder
2 tbsp light soy sauce
3 tbsp thick/dark soy sauce
1 tbsp oyster sauce
1 tsp hua tiao jiu
1 tsp sesame oil
1 tbsp white peppercorns – lightly crushed
1 tbsp rock sugars
salt to taste
750 ml chicken stock/water

Seasoning Ingredients
1 tsp salt
2 tsps light soy sauce
2 tsps thick soy sauce
1 tsp pepper
1 tsp sugar

1) Wash pork legs and drain well. Make a lengthwise slit with a sharp knife to cut just through the skin. This is to ensure that the marinating ingredients get into the meat. Pierce the lean part of the meat with a fork. Marinate the legs with seasoning ingredients for at least 3 hours, preferably overnight.
2) Steam the pork legs together with the marinade over boiling water for 1 hour.
3) Heat oil in a wok, fry the mushrooms, garlics, ginger, galangal, shallots, star anise and cinnamon stick till aromatic. Pour in the sauce ingredients and bring to a boil. Put in the steamed pork legs, eggs, cover and bring to a boil. Reduce heat and simmer for 40 minutes to 1 hour or until the pork legs are soft and tender.  Add in sesame oil. (For thicker gravy, add 1 tbsp cornflour with 3 tbsps water and add to the gravy).
4) Serve hot garnished with coriander leaves.

(you can also add potatoes or tau pok).


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