Sunday, January 22, 2006
1 pork leg shank and feet
Enough Canola oil for deep frying
Master Sauce Ingredients:
2 cloves of garlic, crushed and minced fine
2 inch knuckle of fresh ginger root, sliced lengthwise in half and crushed
4 star anise
1 cup soy sauce
2 cups water
1/2 cup whiskey or shaoxing wine
2 cinnamon sticks
Oyster Sauce Gravy Ingredients:
2 Tbsp oyster sauce
1 Tbsp sesame oil
1 cup water
1 Tbsp tapioca or corn starch with 1 cup of water mix well into a slurry.
Rinse and clean pork leg shank and feet.
Combine mastersauce ingredients and bring to a boil in a pot large enough to braise pork leg.
Place pork leg into pot and bring to a boil and turn down heat to a nice simmer. Braise meat for 2 hours or until tender. Baste every now and then.
Take out tender pieces of pork, drain and cool.
Heat Canola oil in wok for deep frying.
Deep fry leg until skin is brown and little crisp. Do not burn. Take out and drain excess oil.
Add deep fried pork leg into boiling hot water for 2 minutes to remove greasiness. Drain, cool and set aside.
In the wok add 1 cup water and oyster sauce and sesame oil. Bring to a boil and add tapioca starch slurry to thicken gravy.
Take pork leg and put in a serving dish that can be used in a steamer. Pour gravy over pork leg and place in steamer. Steam for one hour until pork leg is super tender and soft.
Garnish with Chinese parsley or cilantro.
Serve with hot steamed white rice
Friday, January 06, 2006
4-5 lbs foreleg and pig's feet, pre-cut and cleaned
12 cups water
1 thumb-sized piece ginger, sliced
2 strips nishime kombu
8 medium dried shiitake mushrooms
8 medium daikon (turnip), peeled and cut into large chunks
1/4 cup soy sauce or miso
1 teaspoon Hawaiian salt
2 tablespoons sake or straight whiskey
1 small bunch mustard cabbage, parboiled and cut in 2-inch lengths (may substitute watercress or winter melon)
1 bunch chinese parsley or cilantro
The day before, cover pig's feet in water and bring to a rolling boil; drain and rinse. Return pig's feet to pot and cover with the 12 cups water. Boil for 10 minutes at high heat. Reduce heat to medium for 15 minutes, then add ginger. Cook 1 hour more until meat is tender. Refrigerate pig's feet and stock separately overnight.The next day, remove fat from refrigerated stock. Wash kombu; tie knots about 3 inches apart. Cut into sections. Soak shiitake in warm water with a pinch of sugar, 20 to 30 minutes. Reserve liquid; cut mushrooms into quarters, discarding stems.
Combine reserved mushroom water with enough stock to make 7 cups. Add pig's feet, kombu, mushrooms and daikon; cook 10 minutes. Add soy or miso, salt and sake; cover and simmer 1 hour, gently stirring 2 or 3 times.
Just before serving, add mustard cabbage. Grated ginger may be served as a condiment with chinese parsley or cilantro.