The one and only time I’ve tasted this Pork Leg Hoi Sin Stew (name given by myself) was during Chinese New Year when my mother-in-law cooked this. I was totally blown away by this dish as it is so delicious that even my 3 year old daughter was asking for seconds and third helpings. So, why is this dish so delicious? I mean, it is only pork leg stew!
Okay…the gravy is an interesting blend of sweet hoi sin sauce with salted plums. Add some dried chillies for spiciness and a touch of chinese cooking wine for the aroma. Stew it for at least an hour and you’ll get absolute melt-in-the-mouth layer of fat, smooth skin as well as soft and tender flavour infused meat. My! What a mouthful! Okay, it might sound that I was exaggerating but you’re missing out something really really tasty if you don’t try out this recipe!
This is my mother-in-law’s recipe for Pork Leg Hoi Sin Stew
- 1 whole pork leg (preferably hind leg. Ask your butcher to cut into chunky pieces with skin intact)
- 3 cloves garlic (chopped finely)
- 5 pieces dried chilli (soaked to soften, say for 2 hours)
- Large pot of water to boil
- Warm water
- 1 tablespoon palm oil
Seasoning (combine into a bowl)
- 2 tablespoon sweet hoi sin sauce
- 1 tablespoon oyster sauce
- 4 pieces salted plum
- 1 tablespoon dark soya sauce
- 1 tablespoon chinese cooking wine
- 1 tablespoon sugar
- 2 teaspoons salt
Bring water in large pot / wok to boil. Add pork leg and allow the pork leg to cook in boiling water for 1 to 2 minutes. Remove pork leg from water and drain.
Heat up oil in wok on medium heat. Saute garlic till aromatic. Before the garlic turns dark brown, add pork leg and dried chilli and turn up heat to high. Add combined seasoning and stir well to coat the pork leg.
Then, either transfer pork leg into a smart cooker / rice cooker or suitable pot, fill up water to just cover the pork leg and allow it to stew on medium low heat for at least 1 hour. If you have charcoal stove, the better. Allow gravy to reduce to your prefered thickness.
My Recommended Recipes