Soy-Braised Pork Leg

• 1 leg of pork, cleaned, bone-in (about 2 lbs)
• 1/2 tbsp black peppercons
• 1 bay leaf
• 1 star anise
• 3 liters of water (or more)

To start cooking the pork leg, add water to a large stock pot and bring to a boil.

Add the pork leg, black peppercorns, bay leaf and star anise.

Bring back to a boil and lower heat when water is almost boiling.

Cover and simmer for 30 minutes.

After 30 minutes, remove the pork and drain well.

• vegetable oil, for frying
• 1-2 tbsp dark mushroom soy sauce

Pour oil in a wok, halfway. Heat the oil to 375-380 F degree.

When the pork leg is cool enough to touch and the surface area is dry, apply soy sauce all over the leg. Not too much but just enough to coat it. Marinate until oil is hot enough to fry.

Then, prepare a large bowl of cold water, big enough for the pork leg to fit in. Set aside.

Add the pork leg to the hot oil and fry until they're golden brown on both sides, about 12-15 minutes total, turning pork halfway the cooking process.

When pork is golden brown, transfer to the prepared bowl with water and let soak for about an hour. Soaking the pork in water after frying changes the texture of the fat and the skin, making it firm and chewy yet tender.

• 4 Chinese dried mushrooms
• 1 cup hot water
• 4 large garlic cloves
• 2 green onions

While the pork leg is soaking in water, prepare the following:

Soak the dried mushrooms in hot water. Then, peel the garlic and cut in half. Remove the ends off the green onion and cut into 1 1/2 inch pieces.

When the mushrooms have hydrated, remove and squeeze out excess water, then cut int0 1/2 inch strips. Reserve mushroom water.

After an hour, remove the pork legs from the water and drain.

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• How to Buy and Prepare Garlic

• 1 tbsp oil
• 4 tbsp dark mushroom soy sauce
• 1 tbsp Chinese rice wine or Shao Hsing wine
• 3 cups water
• 1 small bay leaf
• 1 small star anise

Heat oil in a wok until hot. Add the garlic and saute until lightly browned, about 1 minute. Then add the green onions and saute for another 30 seconds.

Then add the mushroom soy sauce and the rice wine and mix with the ingredients.

Then add the pork leg, water, bay leaf, star anise and the reserved mushroom water.

Bring to boil and then lower heat. Cover and simmer for 2-3 hours, until fork tender, turning meat halfway.

Related Tips & Techniques

• What is Star Anise?

• sea salt, to taste
• 1 tbsp cornstarch
• 2 tbsp water

Remove pork from the wok and transfer to a platter along with the sliced mushrooms. Tent with foil.

Strain the sauce to a saucepan and discard green onions and garlic. No need to degrease as the sauce is not oily.
Check for seasoning. Add salt if needed.

Combine the cornstarch and water. Add to the sauce mixture until slightly thickened. You may not need all of the cornstarch mixture.

Remove foil and pour sauce over. Serve with steamed jasmine rice, sauteed or pickled mustard greens and cilantro leaves.