Pot-roasted pork

Pot-roasted pork

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

This is not eaten as a one-sitting meal, but prepared and then used in a number of dishes requiring cooked pork, just as barbecued pork fillet is used in Chinese cooking.

Ingredients

Quantity Ingredient
1.5-2kg leg of pork
5 garlic cloves
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fish sauce
1 tablespoon oil

Method

  1. Slice four of the garlic cloves. Make small deep incisions all over the pork with the tip of a small knife and insert slices of garlic in each cut.
  2. Crush the remaining garlic with the salt, then combine with the pepper and fish sauce and rub all over the pork.
  3. Heat the oil in a large, deep casserole or heavy-based saucepan over medium heat. Cook the pork briefly on all sides until brown all over. Add 250 ml water, bring to the boil, then reduce the heat to low, cover, and cook for 1½ hours, or until the pork is cooked through. Turn the pork three or four times during cooking so that it cooks evenly.
  4. Allow to cool, then cut into slices and serve with salad, or use in other dishes requiring pork.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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