Mom's Thai-Style Pork Leg

Pork leg, 1 packet $6.50
Garlic, 2 heads
Maggi seasoning, 2 tbl
Dark soya sauce, 1 tbl
Light soya sauce, 2 tbl
Thick sweet soya sauce, 3 tbl
Gula melaka, 1/2-inch thick
Fresh Coriander, 3-4 stalks.

Spices:
5 fresh coriander roots, diced
5 garlic cloves, crushed
4 star anise
3 5-inch cinnamon sticks
3 slices old ginger

1. Fry the above spices in a little oil on medium heat in a wok until fragrant, 2-3 min.

2. Add the pork leg and fry to seal in the juices, 3-4 min.

3. Add the soya sauces and maggi seasoning and continue to fry to coat the pork leg pieces, 3-4 min.

4. Add sufficient boiling water to cover the pork leg, palm sugar, and the garlic heads. Turn down the heat when the mixture boils, cover the wok, and simmer until the pork leg is tender and soft, about 3 hrs. When the pork is nearly done, remove the wok cover, and continue cooking on high flame to reduce and thicken the braising liquid. I usually reduce until the braising liquid is really thick and gooey, clinging to the pork pieces. Garnish with diced fresh coriander leaves.

Serve with warm jasmine rice. Or baguette pieces.

Verdict: Really fragrant and aroi-mai !

Added Variation
23-jun-10

1 pod garlic
4 g minced
5 ginger slices
1x5inc cinnamon + 1x2.5" cinnamon stick
anise 4
coriander roots 1 bunch
d ss 2T
l ss 3T - mistake shld be 2T
s ss 5T
maggi 6 T
1/2 gula maleka