Braised Pork Leg With Mushroom

Braise over medium heat for 20 minutes or until thoroughly tender.

Braised pork leg with mushroom. Braised Pork Leg with Black Mushroom - Delicious Braised Pork Trotter Recipe - YouTube. Turn on the fire and stir well to make sure the pork leg is coated evenly with sugar. 1 piece of bay leaf.

Place 2 pork knuckle in braising liquid add water if needed just enough to cover pork knuckle. Add 2 sticks cinnamon 3 star anise 10 cloves 80g sliced ginger 3 bulbs garlic and 80g rock sugar. Serve with fresh coriander.

Then add in all the black fungus the sauce prepared earlier plus the water and stir-fry for another 10 minutes. 1 chicken leg 6 mushrooms 30g carrot 5g ginger slices a little onion salt Seasoning preparation. One pork leg about 14kg cut to big chunk wash remove hair and cook in boiling water for 10 mins.

Use some of the gravy to simmer the chestnuts for 15-20minutes till tender. Dish out and leave aside but retain the gravy. Spoon some gravy over the knuckle and keep the rest in the freezer until the next round of braising.

Heat up a pressure cooker with 5 tablespoons of extra virgin olive oil and stir-fry the garlic on low heat until lightly golden. Add galangal garlic and ginger. Turn off the fire and add maltose sugar.

10g of rock sugar. 2 cups of Chinese white rice wine. 12 tsp Five spice powder 12 tsp Pepper 5 tbsp Light soy sauce 5 tbsp Dark soy sauce 1 tbsp Sesame oil 1 tbsp Cooking wine.