Recipe Ingredient
- 1 pork leg, 800-900g, deboned
- 1 tbsp thick soy sauce
- 1/2 cup tapioca flour
- Seasoning (A):
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp chicken stock powder
- 1/2 tsp sugar
- 1/2 tsp pepper
- li1 tbsp Shao Hsing Hua Tiau wine
- Ingredients (B):
- 2 stalks spring onion
- 20g ginger, smashed
- 3cm cinnamon stick
- 2 star anise
- Dipping sauce:
- 4 fresh red chillies
- 3 cloves garlic
- 3 slices ginger
- 3 tbsp apple cider vinegar
- 1 tbsp castor sugar
- Pinch of salt
Instructions
- Marinate pork leg with seasoning (A) for several hours or preferably overnight in the refrigerator.
- Place ingredients (B) in the base of a deep heat-proof plate. Arrange marinated pork leg over them.
- Steam over rapid boiling water for at least an hour or until meat is tender. Remove pork leg and leave to cool. Wipe dry with kitchen paper and rub with thick soy sauce and coat with tapioca flour.
- Deep-fry in hot oil until meat is golden brown and crispy.
- Drain on absorbent kitchen paper and cut into thick slices. Serve with dipping sauce.
- Dipping sauce: Blend all the ingredients in a food processor until fine. Adjust with a little lime juice added to suit your taste.
