Try this Braised Pork Leg recipe, or contribute your own.
- Carbohydrate 52.6809518892995 g
- Cholesterol 0 mg
- Fat 2.07173956277906 g
- Fiber 15.1711822795106 g
- Protein 25.4016992050918 g
- Saturated Fat 0.264134301406918 g
- Serving Size 1 1 -8 serving (1045g)
- Sodium 3549.31610032149 mg
- Sugar 37.5097696097889 g
- Trans Fat 0.945797430609571 g
- Calories 301 calories
Step-by-step
- rub pork leg with some soy sauce to help browning process
- brown pork leg on all sides in a frying pan (2-3 minutes each side)
- stir fry ginger, garlic, and green onions until fragrant (2-3 minutes)
- add soy sauce, rice wine, sugar, mirin, and star anise
- add pork leg and braise for 2 hours in a pot (or 30 minutes on high with pressure cooker)
- remove the pork and reduce down the sauce about 50%
- after pork has cooled, slice and pour sauce on pork
- garnish with cilantro or chopped green onions
While quick-seared chops rely on immediate dry heat, braised cuts depend on a long conversion of collagen into gelatin to achieve tenderness. Fresh ginger and garlic supply sharp, volatile sulfur compounds that soften into sweet undertones during a two-hour simmer, whereas dried aromatics yield a flatter, one-dimensional profile.
- Rub the exterior skin thoroughly with dark soy sauce before frying to jump-start Maillard browning reactions on the surface proteins.
- Brown each side for two to three minutes in a heavy-bottomed pan until a deep golden crust forms.
- Simmer aromatics like ginger, garlic, and scallions strictly until fragrant, usually taking two to three minutes, to release essential oils without scorching them.
- Reduce the remaining braising liquid by half after removing the meat to concentrate the sugars and salt into a rich glaze.
Allow the finished meat to cool completely before slicing to prevent the muscle fibers from shedding their moisture. Store leftovers sealed in the refrigerator for up to four days.
