Braised Pork Leg with Red Bean Curd
People say that eat pork leg can become 20 years younger! It is a dish that full of collagen. There is usually a pork leg dish in our family's New Year dishes because the family loves it.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 900 g Pork Leg (about half pork leg)
- 900 g Pork Leg (about half pork leg)
- 500 g Pork Hock
- 500 g Pork Hock
- 1 tbsp Chinese Bean Sauce
- 1 tbsp Chinese Bean Sauce
- 1 pc Red Bean Curd
- 1 pc Red Bean Curd
- 3 tbsp Red Bean Curd Sauce
- 3 tbsp Red Bean Curd Sauce
- 30 g Huadiao Wine/Rice Wine
- 30 g Huadiao Wine/Rice Wine
- 30 g Soy Sauce
- 30 g Soy Sauce
- 20 g Rock Sugar
- 20 g Rock Sugar
- 100 g Garlic
- 100 g Garlic
- 30 g Ginger
- 30 g Ginger
- 1 Bunch Green Onions
- 1 Bunch Green Onions
- 2 tbsp Cooking Oil
- 2 tbsp Cooking Oil
Instructions
- 1
Peel and slice ginger, mince the garlic for later use.
- 2
Mix well together soy sauce, Huadiao wine, red bean curd, and Chinese bean sauce.
- 3
Put pork leg and pork hock in a pot, put 3 slices of ginger, pour water until the pork is covered, and bring to a boil. Continue to cook for 5 more minutes after the water has boiled.
- 4
Clean the pork and place it on a strainer to drain the excess water.
- 5
Heat oil in a wok, sauté minced garlic and ginger slices.
- 6
Put the pork in and stir fry, add in the mixed well seasoning, and rock sugar.
- 7
After sautéing, turn off the heat, transfer the pork into a pressure cooker. (If you use a wok to cook, add water to cover the pork, then simmer until the soup is thick)
- 8
Finally put in a bunch of green onions, cook in a pressure cooker for 20 minutes and wait for the steam to finish releasing.