How do you feel about the partial relaxation of the MCO? For those who are not in Malaysia, today is the re-opening of our economical sectors, meaning most shops and businesses are back in operation, with the exception of schools, entertainment services, hair/beauty saloons and several other less essential services. While some of us have to go back to work, I hope everyone is still keeping up with social distancing. Kevin is back in office while I’m still conducting my classes via online lessons for the next couple of weeks. It does feel a bit scary as we still have plenty of new cases daily, so I’m now even less inclined to go out.
Anyway, I’ve mentioned that I’m getting most of my supplies online, and I’m really glad to have found a few options for fresh pork delivery too. My favourite is obviously still Y.S.K. because I could pick my own cut and decide how I want it cut etc, but for delivery, I highly recommend PigKing. Their service is super fast (the pork arrived 2 days after ordering), prices are reasonable, packing is nice and neat (they portion the meat for you), the pork is of very good quality and it’s fairly customizable too, as I discovered in my repeat order.
I ordered the Pork leg and didn’t specify how I wanted it, and they delivered to me all chopped up. The second time I asked for it to be kept whole, which they did. I’m honestly quite impressed with their service considering they must be overwhelmed with orders now. Anyway, if you’d like to check it out, you can download their app and order straightaway!
For the first lot of pork leg, I decided to braise them. The regular Pork leg vinegar has a shocking amount of sugar, so naturally I wanted to make a keto friendly version. Lucky I have some apple cider vinegar at home! In case the entire dish just tastes like vinegar I’ve balanced the flavours up with a mixture of tamari, coconut aminos and fish sauce. The result? An unctuous treat with nice depth of flavours, plenty of collagen too!
Keto Braised Pork Leg
Half a Pork Leg, chopped into smaller chunks
4-5 cloves garlic, smashed
Fresh ginger, sliced
2 stalks green onion, chopped (separate into green and white part)
2 Tbsp Apple Cider Vinegar
1 tsp Fish Sauce ( Red Boat or Ong Ky, both are 40N, no sugar)
1 tsp Tamari
1 tbsp Coconut Aminos (can omit, although the pork will look pale)
1 generous splash of Shao Xing Wine
1 cinnamon stick
2-3 Star Anise
Place pork leg in the pressure cooker with water and blanch (using saute mode) for several minutes until the gunk appear. Drain all water and wash the pork leg pieces slightly and set aside.
Wash the pressure cooker pot and place back to saute mode, heat lard and stir fry the white part of green onion, garlic and ginger until aromatic. Add the pork leg pieces back to pot, and add tamari, coconut aminos, fish sauce, apple cider vinegar, shao xing wine, star anise and cinnamon stick. Add a little bit of water (around half a cup or so) and mix everything together.
Close the lid on pressure cooker and set to seal, and pressure cook for 40 minutes. Once the time is up, wait for it to release pressure naturally (this will take around 10-15 minutes), and then switch to saute mode again to reduce the liquid to preferred consistency.
Before serving, give it a final splash of Shao Xing wine, and garnish with spring onions.
Do you like eating Pork Leg too? What is your favourite pork leg dish?