Ovaltine, the beloved malt beverage, isn't just for a bedtime drink; it's a surprisingly versatile ingredient capable of elevating savory dishes to new heights. This recipe showcases its unexpected magic by transforming a humble pork leg into a decadent, melt-in-your-mouth masterpiece. Imagine tender, fall-apart pork infused with the rich, nutty aroma of Ovaltine, a flavor profile that's both comforting and sophisticated. The subtle sweetness of the malt perfectly complements the savory depth of the pork, creating a truly unforgettable culinary experience. We'll also be incorporating the sharp, tangy bite of dried pickled mustard greens for a delightful textural and flavor contrast.
This unique braising method uses Ovaltine to create a luscious, deeply flavorful sauce that coats every morsel of the pork leg. The result is a dish that's both impressive and surprisingly simple to make. Ready to embark on a culinary adventure? Let's dive into the step-by-step instructions and transform your kitchen into a haven of deliciousness.
Tools Needed
- Pan
- Pot
Ingredients
- Pork legs: 2 legs (approx. 2kg)
- Oil
- Shiitake mushrooms: 7
- Water
- Coconut sugar
- White sesame
- Chupang
- Ovaltine powder: 5 heaped tablespoons
- Salt
- Dried pickled mustard greens
Step-by-Step Instructions
Step 1. Sear the Pork Leg
- Heat a pan with a bit of oil over medium-low heat. Fry the pork legs, skin-side down, for about 10 minutes, squeezing out excess fat. Flip and fry the meat side for 5 minutes.
- Fry the skin side again for another 10 minutes. Repeat this process, always maintaining medium-low heat to prevent burning.
- Transfer the fried pork legs to a pot.
Step 2. Prepare the Braising Liquid and Ingredients
- Soak shiitake mushrooms in water for about 20 minutes, then clean, rinse, and cut into small pieces.
- Add plain water, coconut sugar, white sesame, chupang, mushrooms, salt, and 5 heaped tablespoons of Ovaltine powder to the pot with the pork legs.
Step 3. Braising the Pork Leg
- Bring to a boil over high heat, then reduce heat to low and simmer for 1.5 to 2 hours. Skim off any bubbles.
Step 4. Adding and Braising the Mustard Greens
- Thoroughly wash the dried pickled mustard greens 7-8 times to remove any sand, salt, and debris. Blanch for about 3 minutes, rinse, and squeeze out excess water.
- Add the blanched dried pickled mustard greens to the pot and continue to simmer for another half hour.
Read more: Thai Beef Stew with Rice: A Melts-in-Your-Mouth Recipe
Tips
- Use medium-low heat throughout the frying process to prevent burning.
- Thoroughly wash the dried pickled mustard greens to remove all sand, salt, and debris.
Nutrition
- Fat: 100-150g
- Carbs: 50-70g
- Protein: 150-200g
FAQs
1. Can I substitute the Ovaltine?
While Ovaltine provides a unique flavor, you can experiment with other malt extracts or even a dark brown sugar and cocoa powder mix for a similar depth of flavor. The results will differ slightly, but still be delicious.
2. Where can I find dried pickled mustard greens?
Dried pickled mustard greens are often found in Asian grocery stores, especially those specializing in Chinese ingredients. You may also find them online from specialty food retailers.
This Ovaltine braised pork leg, complemented by the vibrant tang of dried pickled mustard greens, offers a truly unforgettable culinary experience. The surprising combination of flavors and textures will impress your family and friends, leaving them wanting more. Enjoy the fruits of your labor – savor each tender bite and the rich, satisfying taste!