Braised Pork in Dark Soy Sauces (卤肉）

Today, I am in good mood to cook something more elaborate. My favorite Braised Pork in Dark Soy Sources (卤肉). It is best served with rice. Honestly, it is not difficult to cook this dish. The only issues is time- at least 1 hour. The secret to cook a yummy braised pork to control the fire & long cooking time under the small medium fire for at least 1 hour or more.

Ingredients:

1-1.5kg Pork Knuckles (chopped into pcs that is suitable for braising)

6-8 dried Chinese mushroom (soaked until soft with warm water, cleaned, cut into half)

Some Dried Squid (julienned 鱿鱼丝)- around 1 tbsp

6 cloves of Garlic

2 Dried Chilies

Some Star Anise (2ea)

Some Cinnamon Stick (1ea)

1.5 tbsp Sugar

Some Pepper (whole pepper-half a teaspoon)

1.5 tbsp Oyster Sauce

1.5 tbsp of Dark Soy Sauces

1.5 tbsp Soy Sauces

Water

Salt to taste

Method:

1) Boil a pot of water & blanch the pork knuckles in the hot water for 3-5 mins.

2) Then, rinse the pork knuckles with cool running water. Set aside.

3) Heat 1 tbsp of oil, stir fry the dried squid until fragrant, add in the dried chilies, garlic & sugar. Then add in the star anise, cinnamon stick & whole pepper.

4) Add in the pork knuckles & stir fry until fragrant

5)Add in the soy sauces, dark soy sauces & water enough to cover the pork leg. Add in the mushroom.

6) Braised the meat on medium high fire until it simmer, then turn down the fire to "small setting" & braise for 1 hour or until water reduce. If the water reduce too fast, you can add in some hot water.

7) Alternative, you can cook these in a pressure cooker for 15 mins, then transfer the mat to the normal pot to braise for another 20-30mins. 

Tips: Meat cooked in pressure cooker is not as delicious compared to small fire in regular pot. However, it can be used to shorten the cooking time.

Lastly garnish with some spring onion & it taste super delicious.

Best serve with steamed rice.

Yummy~

Always cook extra for tomorrow. So convenient. Just need to re-heat it.