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2 tbsp soy souce
1 tbsp black peppercorn
1 pc front whole pork leg (pata)
½ sachet 8g MAGGI® MAGIC SARAP®
1 thumb-size ginger, sliced
¼ cup Chinese cooking wine
3 pcs whole bokchoy, halved and blanched
2 pcs star anise
1 tbsp cornstarch, dissolved in 2 tbsp water
1 pc onion, quartered
6 pcs dried shiitake mushroom
2 tbsp vegetable oil
Heat oil in a large pan and sear pork on all sides. Remove and set aside.
Sauté ginger, onion, mushroom, star anise and peppercorn in the same pan. Pour wine, MAGGI Oyster Sauce and MAGGI Soy. Add pork and barely cover with water. Simmer for 2 ½ hour or until tender.
Remove pork and set aside. Strain cooking liquid into a pot. Simmer and season with MAGGI® MAGIC SARAP®. Stir in cornstarch and water mixture to thicken the sauce.
Transfer pork in a serving plate. Pour sauce on top and serve with mushroom and bokchoy.
Total fats (g)
Total Carbs (g)