Anchovy Stuffed Leg Of Pork
|Pork leg/Fresh ham||1|
|Garlic||3 Clove (15 gm), minced|
|Freshly ground black pepper||3⁄4 Teaspoon|
|Ground coriander||1 Teaspoon|
|Shrimp paste/Anchovy paste||1 Teaspoon|
|Soy sauce||1 Teaspoon|
|Beef broth||4 Cup (64 tbs)|
|Lemon||1 , quartered|
|Dried ground chili peppers||1⁄2 Teaspoon|
Have the pork boned and remove some of the meat to form a pocket.
Scrape off all the meat and fat from the bone; chop all the excess meat fine.
Mix with the garlic, pepper, coriander, shrimp paste or anchovy paste and soy sauce.
Stuff the pocket and close opening with aluminum foil.
Rub the salt into the meat.
Heat the oil in a Dutch oven or roasting pan; lightly brown the meat in it.
Add the broth, lemon, and chili peppers.
Cover and cook over low heat 3 hours or until pork is tender.
Strain the gravy and thicken with the cornstarch mixed to a paste with water.
Slice the pork and pour the gravy over it.