Chinese Five Spice Stewed Pork Leg.

Chinese Five Spice Stewed Pork Leg ข้าวขาหมู.

Serves 6.

One of Thailand's most popular street food dishes although it originated in China. This is a revised version of my old recipe. When I make Indian curries I will always dry roast my spices so I thought I would try making this Chinese/Thai dish with the same method. There's a definite smokiness in the taste. I can't tell you how beautiful the kitchen smells.

In a large frying pan, dry roast.

-4 star anise,with

-5 cardamom pods,

-2 Cassia barks or cinnamon sticks,

-5 cloves,

-1 tsp peppercorns,

-1tbsp Chinese Five Spice powder,

-3cm sliced ginger,

-4-5 cloves garlic,

-coriander stalks, about 20 or so.

Stir fry on low until fragrant.

Spoon into a dish and leave aside.

Put the pan back on high heat, brown

-1.2kg pork leg(seasoned with salt) on all side.

In a large stock pot,

-3.5 litres water,

-7-8 dry shiitake mushrooms,

-2tbsp dark soy sauce,

-3tbsp light soy sauce,

-1tbsp sea salt.

-1 pork stock cube,

-1tsp five spice powder,

Leave to come to the boil. Add

-dry roasted herbs and spices, 

-pork.

Leave to simmer on low heat for around 4 hours. The meat should be flaking when done.

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.