Braised Half Leg of Pork

Meat is tender and juicy even after 18 hours cook time. Braising is essential for flavour and taste, do not skip. i pressure cooked for 40 minutes after sous vide and meat was still good to bite. Texture is like pull-apart pork shoulder.

Author

laurena aloh

A homecook

Prep Time: 18:40

Recipe Time: 18:00

Temperature : 145F / 62.8C

Ingredients

1 half leg of pork 750-850gm (bone-in)
2 inch ginger (divided into 2 portions)
4 cloves of garlic minced or smashed (divided into 2 portions)
1 piece of red onion
2 cinnamon sticks (use 1 in the marinade)
4 star anise (use 2 in the marinade)
1 Tbsp oil for frying
350ml water
Salt and pepper to taste
3 Tbsp Dark Soya sauce
1Tbsp Light Soya sauce
1 stalk of scalion
2 bay leaves (1 use in marinade)

Directions

1. Marinade pork leg with salt, pepper, thinly sliced ginger, smashed 2 cloves of garlic, 1 stick of cinnamon, 1 stalk of scalion and 2 pieces of star anes.
2. Vacuum packed or placed in a ziplock bag, lowered into the water.
3. Before cooking time is up, prepare 2 cloves garlic minced , thinly sliced 1 inch of ginger, 1 stick of cinnamon, 1 red onion and 2 pieces of star anise have them ready.
4.Once cooking time is up, heat oil in your pot and fry all the spices, ginger, garlic and red onion til fragrant. Add 350ml water and 3 table spoon of sugar or to taste. Simmer for 3 minutes and placed in the pork leg. Add all the soya sauce and salt to taste. At this stage you can transfer it to your pressurecooker to continue to braise for 40 minutes.
5. Dish up, garnish and serve hot with rice.