I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday 24 January 2016

Chinese Five Spice Stewed Pork Leg.



Chinese Five Spice Stewed Pork Leg.

Serves 6.

One of Thailand's most popular street food dishes although it originated in China.

In a large stock pot,
-4 litres water,
-4 star anise,
-2 Cassia barks or cinnamon sticks,
-5 cloves,
-1 tsp peppercorns,
-1tbsp Chinese Five Spice powder,
-7-8 dry shiitake mushrooms,
-2tbsp dark soy sauce,
-3tbsp light soy sauce,
-1tbsp sea salt.
-1 pork stock cube.
Leave to come to the boil.

In a large frying pan, brown 
-1.5kg pork leg.
When ready add to the stock pot.
Leave on low heat to simmer for around 4 hours.

In a large saucepan, boil
-6 eggs.
Peel and add to the stock pot.
After 2 hours, add
-2tbsp Palm sugar (or brown sugar).

Spicy Sauce.
In a food processor, pulse
-20 chillies (adjust according to your taste)
Tip into a bowl, add
-7tbsp White vinegar,
-1tbsp salt.
Stir and leave aside.

Serve with rice and vegetables.

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