Pork Leg Stew Recipe
This slow-cooked pork stew recipe takes some patience to make but it will fill your kitchen with the amazing aromas of pork, star anise and ginger. Served with steamed rice and stir-fried Asian greens, this Cambodian pork leg stew can be the centrepiece of a Southeast Asian feast.
- 750 g pork leg and trotter cut into 2 pieces
- 2 tbsp vegetable oil
- 5 garlic cloves chopped
- 1 tsp black pepper whole
- 1 tsp salt
- 1 tbsp fish sauce
- 2 tbsp palm sugar
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 5 cm ginger piece sliced
- 2 pieces star anise
- 2 sticks cinnamon
- 1 bunch coriander leaves only
Blanch the pork legs with boiling water and dry off. Blanch them again after they have cooled off.
Heat a dutch oven or a wok with a lid. Add the vegetable oil and cook the garlic, ginger, pepper, cinnamon and star anise until they release the aromas.
Add the pork pieces and cook all over until the skin gets a good colouring.
Add enough water to cover the pork and add the fish sauce, soy sauces and palm sugar.
Bring to a boil then reduce to a simmer and cover.
Cook for at least 90 minutes. Check the seasoning of the reduced sauce and season to taste.
Remove the pork from the wok or Dutch oven and cover with foil to keep it warm while resting.
Strain the stock and return to the heat to reduce to taste.
Serve family-style on a tray and pour over the sauce and sprinkle the coriander leaves over the top.
Serve with jasmine rice and stir-fried bok choy.
Calories: 571kcal | Carbohydrates: 9g | Protein: 42g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 157mg | Sodium: 1644mg | Potassium: 567mg | Fiber: 1g | Sugar: 4g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 3mg