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Anchovy Stuffed Leg Of Pork

Flavors.of.Asia's picture
Ingredients
  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
  Salt 1 Tablespoon
  Oil 2 Tablespoon
  Beef broth 4 Cup (64 tbs)
  Lemon 1 , quartered
  Dried ground chili peppers 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Roasted
Interest: 
Everyday
Servings: 
12

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