What other better ways to spend a nice Sunday morning than having a delicious home-cooked meal? After a long week of hard work, its time to pamper yourself with some much-needed, well-deserved good food. Throw away the calories counter, forget about hitting the gym, and indulge yourself in some calorie-bursting food. Once in a while, giving yourself some sinful indulgence is all that you need.
Pork leg mee sua is a popular Chinese cuisine. My Taiwanese friends brought me to one well known shop called 阿水狮猪脚 that specialises in pork leg dishes. The properly braised pork leg with its succulent meat, chewy tendon and gelatinised gravy goes perfectly well with mee sua. That has inspired me to try making my own version of pork leg dish.
Mee sua is another variant of noodles made from wheat flour. It is cooked during important festivities, eg Chinese New Year. As it symbolises longevity, it is also a birthday food in Chinese culture.
Ingredients A
1 Pork leg (cut into pieces, boiled to remove excess blood)
2 tbsp Black Vinegar
3 tbsp Dark Soy Sauce
2 tbsp Sugar
Ingredients B
1 inch Ginger (pounded)
1 bulb Garlic
3 Chillies
2 Star Anise
5 Shitake Mushroom
3 tbsp Oyster Sauce
1 tbsp Plum Sauce
2 tbsp Fish Sauce
2 tbsp Light Soya Sauce
1 tsp Sesame Oil
2 tbsp Shao Xing Wine
1 cup water
2 tbsp starch water
Oil
Ingredient C
Mee Sua
1. Marinate pork leg with black vinegar, dark soy sauce and sugar (ingredients A) for 30 minutes.
2. Heat up oil in wok, stir fry ginger, garlic, chillies, star anise until fragrant.
3. Add in pork leg and the rest of ingredients B and bring to boil.
4. Turn to low heat and cook for at least 2-3 hours or until the meat is soft and tender.
5. Stir in starch water.
6. When you are ready to eat, cook mee sua and serve it with pork leg.
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