Pork leg rice, a delicious menu that many people love With tender pork that melts in your mouth. sweet salty taste Eat with sour sauce. And hot steamed rice, delicious! Today we please people who are not afraid of being fat. With a recipe for pork leg rice, easy to make, along with a recipe for pickled vegetables and delicious pickled chili vinegar You can write down the recipe for cooking by yourself. or will do excellent sales Let me tell you, everyone likes this menu!

Ingredients: Stewed Pork Leg with Rice
Pork leg (back leg) 1 leg
100 grams of fresh shiitake mushrooms
30 grams of cinnamon
1 tablespoon star anise
Shuangjia (chili pepper) 1 tbsp
1 tablespoon peppercorns
20 grams of garlic
10 grams of coriander root
6 tbsp palm sugar
18 tbsp light soy sauce
3 tbsp oyster sauce
Water 2,500 ml.

Ingredients Pickles

1 head pickled mustard (300 grams)
2 tablespoons of sugar
Ingredients Pickled Chili Cider Vinegar

Chili Jinda 30 g.
10 grams of garlic
1 tsp salt
1 tablespoon sugar
6 tbsp vinegar

How to cook Stewed Pork Leg with Rice
Clean pork knuckle thoroughly, pat dry, divide meat and skin.
Fry the pork knuckle over medium heat for 5 minutes on each side, until the skin is dry and taut.
Prepare the Pork Leg Machine Pound the Thai garlic until it breaks. Followed by the peppercorns, smashed until it breaks, then put the water into the boiling filter jar. followed by shuangjia and cinnamon
Heat the pot, bring the palm sugar to a simmer like caramel. Then add water and quickly stir until the sugar does not stick together.
Then add oyster sauce, soy sauce, then add coriander root, cinnamon, bring the water to a boil, add pork knuckle, and follow with a bowl of spices and shiitake mushrooms.
Add water to cover the pork legs. Turn on high heat for the water to boil. After a while, reduce the heat to low-medium heat and boil for about 3-4 hours.
Then let it sit outside for at least 12 hours or 1 night, then heat it again for 30-60 minutes.
how to make pickled vegetables

Wash pickled vegetables cut neatly Put the water on fire with Chinese stewed water and boil for about 1 hour.
Pour off the water, add a little pork leg water, when the heat boils, add the sugar, stir well and continue to boil for another half hour.