The leg meat of a pig is a delicious cut of meat that is loved by many people. This is because this meat has a crispy skin that is rich in collagen, and a tender and fragrant lean meat, while being low in fat. Pig’s leg meat is often used to make braised herb leg meat, which is delicious and tender, suitable for both young and old, and does not make women worry about gaining weight, but helps increase collagen.
Ingredients:
Pork leg meat, spring onion, ginger, star anise, cinnamon, white pepper, Foeniculum vulgare, thyme powder, black pepper, chili, sugar, garlic.
Braised pork leg meat
Instructions:
– 500g of pork leg meat (ham) that has been cleaned. Soak the meat in water to remove any remaining impurities. Soak for about 10-20 minutes, then remove and scrape off any remaining hair.
– Fill a pot with cold water and add the leg meat, along with ginger, spring onion, cooking wine or white wine. Bring to a boil and skim off any impurities. Let the leg meat soak in the water in the pot for 3 minutes, then remove. Wash the leg meat to remove any scum.
– Prepare the ingredients including 3 pieces of star anise, 2 pieces of cinnamon, a few leaves of Foeniculum vulgare, a little thyme powder, a little white pepper, 2 pieces of black pepper, and if you like it spicy, add a handful of dried chili.
Various spices that make the braised leg meat flavorful
– Caramelized sugar: Add a little cooking oil, wait for the oil to heat up to about 50%, then add about 30-40 grams of white sugar, simmer on low heat, wait until the sugar turns golden brown, then quickly turn off the heat, and then add a suitable amount of warm water to make caramelized syrup.
– Add cooking oil to a hot pan, then add ginger and the prepared ingredients, stir-fry quickly until fragrant.
– Add the caramelized syrup to the pan with the fried herb mixture, then add a little salt, a moderate amount of chicken essence, then add a tablespoon of light soy sauce, a little dark soy sauce, and finally add a tablespoon of oyster sauce.
– Pour the liquid mixture into a rice cooker or pressure cooker, add the leg meat, and simmer or choose the soup cooking mode. Braise the leg meat until tender but not mushy.
Braised leg meat with a beautiful golden color, delicious, and rich in collagen
– Add cooking oil to a pan, then add minced garlic and fry until fragrant. You can add some dried chili and then scoop some of the soup from the braised leg meat into the pan, and add some cornstarch to thicken it.
Once the braised leg meat is done, slice it and pour a suitable amount of the braising liquid over it. Sprinkle some minced spring onion on top, and it’s ready to enjoy.
The braised pork leg meat has an attractive golden color, a tender and fragrant taste, not greasy, and the meat is soft and smooth, it melts in the mouth, and the sauce is rich and flavorful.
The leg meat is crispy and tender because of the small tendons in it. The finished product has a fragrant lean meat, tender skin that is not mushy, and a delicious herb flavor, with a beautiful golden color.
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