braised pork rump that are cooked in spice. You can use any part of the pork leg/ham cut that have a little fat and skin attached to it for this recipe. To cook the meat until tender the fastest way of course is to use a pressure cooker but some claim that it would taste better using the traditional slow cooking method. Whatever it is, the choice is yours! LOL! I like to add sawi to the braised pork meat and boil them until they turned a little yellow. The sawi (mustard green) would soak up all the aromatic and sweet pork gravy!
Pork Leg cut (or rump), 500 gms
Star Anise, 3 pcs
Cinnamon, 2 pcs
Black Vinegar, 1 tablespoon
Chinese Rice Wine, 2 tablespoon
Dark Soya Sauce, 1 tablespoon
Light Soya sauce, 2 tablespoon
Corn flour and water mixture
Salt to taste
Sawi, 1 bunch, cut into long strips
Put some water in pot and bring to a boil. Put in all the ingredients except the corn flour and sawi. Cook until the pork rump meat is tender. Add corn flour and water mixture to thicken the gravy. Put in the sawi vegetable and boil until they turned soft. Serve with steamed rice or mantou (Chinese soft bread).