Stewed Pork (卤肉)

The other day, I was having Pig Organ's Soup at Serangoon Garden Market. Hubby was saying that the stews pork leg is so delish, and I realized I haven cooked this dish for very long. So, referring back to my previous recipe, I made some modifications.

I bought the whole pork knuckle as it is on offer at $8.90 from Cold Storage and a slab of Twee Bak from NTUC. And reason why the pork knuckle was on offer was that it is sold as a whole and they can't chop for u. So no choice, I had to cut off the meat off the bones, and leave the whole bones to slowly simmer with all the meat. I added Chinese mushrooms, some tau kwa and hard boiled eggs too.

This improvised version is more fragrant and so so nice. Great to go with a bowl of rice and i cooked my fav sambal brinjal and spicy black beqns shark fish. Yummy!

Stew Pork (modified from here)

1 Pork Knuckle

1 Slab Twee Bak

6-7 Chinese Mushroom, soaked and cut half

5-6 Hard Boiled Eggs

2 Big Tau Kwa, cut into 4s

Marinate (preferably night before or at least 3-4hours)

5Tbsp Oyster Sauce

5Tbsp Dark Soy Sauce

3Tbsp Light Soy Sauce

Dash of Pepper

Some cornflour

1 clove Garlic, washed and separate

1/2 Ginger, cut

Gravy (when you boil, you need to add some more liquid & adjust accordingly to the taste)

3 Cups Water

2Tbsp Oyster Sauce

7Tbsp Dark Soy Sauce

1 Star Anise

2Tbsp Hua Tiao

1) After marinate for 3-4hours or overnight, add in the above for 'gravy' and bring to boil.

2) Leave it to simmer til meat is 70% soft. Stir occasionally to prevent meat get burnt at bottom.

3) Add in Tau Kwa and eggs. Cooked til meat is soft.