Braised Leg of Pork.

After having eaten the "mui choy kau yoke" it is time to really deal with the porkie leg, you know the braised kind with tender chewy skin and fats that melts in your mouth ...... it is really delicious .....hmmm..... just had some of the left overs from my successful first attempt and it is still as good ..... yum, yum!! Used to have this dish when I visited Sg. Petani for business trip with my collegue, yes it was good and I am really happy that I can cook this dish myself now, and I can have it whenever I want now ....hehehe!!!!!!.

I started my quest for the perfect braised pork leg after my breakfast and morning paper routine towards end of last year. Home minister had to wake up real early, around 5:30am to get the porkie leg and she only managed to get it from another stall instead of the original shop she usually went too. That day was the last major festival for the Chinese before the coming new lunar year and pork was in extreme high demand, so even though home minister was there before 6:00am they were almost sold out. I guess she had to pay a premium from the other stall, anyway important thing is that we got the leg.

The premium porkie leg was nicely cleaned and one of the large bones removed.  I would have preferred that the bone intact so that the meat won't shrink as much when it is fried but I might have to cut the leg into two pieces to fit into the wok for frying. This dish call for the three process of cooking that is boil, fried and braised. It took me nearly the whole day to cook this dish but the desire to eat push me on ☺and I was really worn out at the end ot it.

All the tiredness and aches just disappeared when I took my first mouthful of this very very special sin food of mine, it is just simply scrumptious ......... want some?