wash it well first. god knows where all your pork has been to.
i was half drunk when i cooked this piece up. it looked pathetic as raw meat. had to do somethin about it.
i am using 8 kilo whole leg of pork here because i want to, you can use smaller piece of meat but don’t forget to cut down the quantity of ingredients too.
or stay stoned and do whatever.
8 kilo pork leg 10 pieces elephant garlic, peeled, crushed 1 piece ginger, peeled, crushed 15-20 pieces thai bird eye chilies 1 litre light soy sauce 1 litre chinese cooking wine 1 litre maggie seasoning sauce 500 ml dark soy sauce 400 gr fresh bamboo, diced 100 gr chicken seasoning powder 300 gr or so.. seasalt. suit it for yourself 300 ml honey wash the pork leg. dry it with a towel. use 200 gr seasalt to rub on the pork skin. massage it well. leave for 2 hours. in a large pot, mix soy sauce, wine, bamboo, seasoning powder, seasalt, chilies, ginger and garlic. add water. check for salanity. it should be mildly salty. slide in your pork meat and leave to soak for 1 hour. put the pot on high fire and bring the stock to a boil. simmer the flame, and leave to cook for about 2 hours. remove pot from flame, and leave at room temperature to rest. should take about 5-6 hours. before serving, reheat the pork leg inside stock by bringing it to a single boil. remove. this can be served right away or you can roast for about 15 min at 190C, preheated oven. but bae.. before you roast, rub some honey on the top layer.. it gives a nice golden crunch.