Dive into the rich, savory depths of authentic Thai cuisine with this irresistible recipe for Wavy Thai Stewed Pork Leg. This isn't your average pork stew; the "wavy" texture refers to the unique, almost gelatinous quality the pork leg develops during the slow, tenderizing braising process, resulting in incredibly succulent and melt-in-your-mouth meat. The complex interplay of fragrant spices like galangal, lemongrass, and chilies creates a deeply flavorful broth that perfectly complements the richness of the pork. Imagine tender, fall-apart pork leg infused with the vibrant essence of Thai herbs and spices.
This recipe is a testament to the magic of slow cooking, transforming a humble cut of pork into a culinary masterpiece. We'll guide you through each step, from preparing the aromatics to achieving that perfect "wavy" texture. Ready to embark on this flavorful journey? Let's begin with the detailed, step-by-step instructions below.
Tools Needed
- Pot
- Pan
Ingredients
- Pork leg: 2 pieces
- Black peppercorns: 4 pieces
- Coriander root: 2 pieces
- Garlic: 4 cloves
- Cardamom: 2 pieces
- Cinnamon stick: 2 pieces
- Star anise: 2 pieces
- Palm sugar: 300 grams
- Water: 1 cup + as needed
- Salt: 1 tbsp + 1/2 tbsp + 1/2 tbsp (for eggs)
- Rock sugar: 30 grams
- Soy sauce: 5 tbsp + 1 tbsp + 1 tbsp (optional)
- Fish sauce: 6 tbsp
- Eggs: 10-12
- Pickled cabbage
- Vegetable oil: 1 tbsp
- Garlic (for condiment): 5 cloves
- Sugar (for condiment): 1 tbsp
- Red chili (for condiment): 1 piece
- Yellow bell pepper (for condiment): 1 piece
- Vinegar: 1 cup
Step-by-Step Instructions
Step 1. Prepare the Pork Legs and Broth
- Clean pork legs and boil with water, peppercorns, coriander root, garlic, cardamom, cinnamon, and star anise until fragrant.
- Fry pork legs until skin turns brown.
- Add the boiled herbs to the pan and fry until golden brown. Add water and stir until the palm sugar dissolves completely.
- Add pork legs, salt, rock sugar, and soy sauce. Add enough water to cover the pork and simmer until tender.
Step 2. Simmer and Develop Flavor
- Add fish sauce, bring to a boil, then reduce heat and simmer for 30 minutes, or until desired color is achieved.
- Add eggs and simmer for 10-12 minutes. Season with salt.
Step 3. Prepare the Pickled Cabbage Condiment
- Sauté garlic in oil, then add sugar, chili, bell pepper, and more garlic. Stir in vinegar, salt, and sugar.
Step 4. Finish and Serve
- Remove pork legs, separate meat from bones. Return meat to the stew.
- Add pickled cabbage condiment to the stew.
Read more: Thai Beef Stew with Rice: A Melts-in-Your-Mouth Recipe
Tips
- You can add more or less soy sauce depending on your preference.
- The number of eggs you add is up to you.
Nutrition
- Calories: approximately 600-800 per serving
- Fat: 40-60g per serving
- Carbs: 70-90g per serving
- Protein: 50-70g per serving
FAQs
1. What makes this pork leg recipe 'wavy'?
The long, slow braising process breaks down the collagen in the pork leg, creating a unique, almost gelatinous texture – that's the 'wavy' effect!
2. Can I use a different cut of pork?
While pork leg provides the best results for the 'wavy' texture, you can substitute with a pork shoulder or butt, though the texture might be slightly different.
3. How can I store leftover stewed pork leg?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it gently on the stovetop or in the microwave.
Enjoy the fruits of your labor! This Authentic Thai Stewed Pork Leg, with its wonderfully "wavy" texture and rich, aromatic broth, is sure to become a family favorite. Serve it with steamed rice and your favorite Thai accompaniments for a truly satisfying meal. Happy cooking!