Melt-in-Your-Mouth Braised Pork Leg Meat
Silky Smooth & Delectable Braised Pork Leg: A Truly Exquisite Dish
Experience the exquisite flavors of authentic Chinese cuisine with this incredibly tender braised pork leg. Its melt-in-your-mouth texture and rich broth make it a perfect centerpiece for any special occasion.
Main Ingredients- 200g Pork leg meat
- 3 cups Broth
- 4 peeled Chestnuts
- 1 clump Enoki mushrooms
- 1/2 King oyster mushroom
Pork Marinade & Braising Ingredients- 2 cups Broth (for boiling pork)
- 1 Tbsp Soy sauce
- 1 Tbsp Misyeang (Chinese cooking wine)
- 10-20 whole Peppercorns
- 3 Star anise pods
- 1/2 Tbsp Sugar
- 1 Tbsp Sliced ginger
- 2 cups Broth (for boiling pork)
- 1 Tbsp Soy sauce
- 1 Tbsp Misyeang (Chinese cooking wine)
- 10-20 whole Peppercorns
- 3 Star anise pods
- 1/2 Tbsp Sugar
- 1 Tbsp Sliced ginger
Cooking Instructions
Step 1
Rinse the pork leg meat thoroughly under cold water. Bring a pot of water to a boil, then add the pork. Cook for about 5 minutes, or until the surface color changes and the bloodiness disappears.
Step 2
Remove the cooked pork from the water and let it cool slightly. Cut the pork leg meat into bite-sized pieces, each half.
Step 3
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the cut pork leg meat and begin to pan-fry.
Step 4
Fry the pork, turning occasionally, until each side is golden brown and slightly crispy. Be cautious of splattering oil; you can cover the pan partially or use a splatter guard. Frying until golden brown enhances the texture and flavor.
Step 5
While the pork is frying, prepare the braising broth. In a separate pot, combine 2 cups of water, beef (optional, for added richness), a piece of daikon radish, 1 Tbsp Misyeang, 1 Tbsp minced garlic (using whole garlic cloves is easier to remove later and yields a cleaner taste), and 2 Tbsp soy sauce. Bring to a boil to create the flavorful broth for braising.
Step 6
Slice the pan-fried pork leg meat into approximately 1cm thick pieces. Place the sliced pork into a steaming dish. Add the braising liquid ingredients: 2 cups of the prepared broth, 1 Tbsp Misyeang, whole peppercorns, star anise pods, sliced ginger, and 1/2 Tbsp sugar. Ensure the pork is coated with the seasonings.
Step 7
Set up your steamer. Once the water is boiling, place the dish with the seasoned pork into the steamer. Steam for 1 hour and 20 minutes. For an even more tender result, you can steam for approximately 2 hours.
Step 8
While the pork is steaming, prepare the chestnuts. Cut the chestnuts in half, place them in a microwave-safe bowl with a little water, and microwave for about 30 seconds. This will loosen the shells, making them easier to peel. Peeling while still warm is highly recommended.
Step 9
Carefully remove the inner skins from the chestnuts after peeling the outer shells. This ensures a clean texture for the final dish. (If not using immediately, keep chestnuts submerged in water to prevent them from drying out.)
Step 10
Trim the root ends off the enoki mushrooms and rinse them gently under running water. Slice the king oyster mushrooms into about 1cm thick rounds or half-moons.
Step 11
Heat a wok or large pan over medium heat and add a little cooking oil. Add the minced ginger and minced garlic and stir-fry for about 1 minute until fragrant. Be careful not to burn the garlic and ginger; adjust the heat as needed.
Step 12
Add the prepared chestnuts, sliced king oyster mushrooms, and enoki mushrooms to the wok. Stir-fry for about 2-3 minutes, allowing the ingredients to lightly coat in the fragrant oil.
Step 13
Pour in 1 cup of the reserved broth (prepared in step 4) into the wok with the vegetables and chestnuts. Bring the mixture to a simmer over medium heat.
Step 14
Once the broth begins to boil, stir in 1 Tbsp Misyeang and 1 Tbsp oyster sauce. Mix well, then reduce the heat to low and let it simmer gently, allowing the flavors to meld.
Step 15
Now, it’s time to thicken the sauce. In a small bowl, combine 2 Tbsp cornstarch with 2 Tbsp water and whisk until smooth to create a cornstarch slurry. Gradually pour this slurry into the simmering sauce in the wok, stirring constantly with a spatula or spoon until the sauce reaches your desired consistency. Stirring quickly prevents lumps.
Step 16
The sauce will thicken immediately upon adding the cornstarch slurry. Once it reaches the desired thickness, turn off the heat promptly. Overcooking after adding the slurry can cause the sauce to clump or develop an astringent taste.
Step 17
Finally, carefully remove the steamed pork leg meat from the steamer and cut it into serving portions. Arrange the pork on a plate and generously ladle the warm, thickened mushroom sauce over the top. Your melt-in-your-mouth braised pork leg is now ready to be enjoyed. Bon appétit!
