Braised Pork Hock and Broccoli

Braised Pork Hock and Broccoli

This dish is inspired by one of my favorite Filipino food blog  Home Cooking Rocks (it was still called pinoycook.net during that time) and this is one of the first blog post I had read in that site so I gave it a test run and the result was really good.  Since then I started following her blogs and tried some of the recipes that interests me.

Now for this post I can say that this dish is nearly similar but I had improvised it to save time as the original version is deep-fried to make the skin crispy then steamed, my version is slowly braised to achieve a tender meat and jelly like consistency of the fat.

Ingredients

1 whole pork leg, sliced

6 pcs dried shiitake mushrooms, soaked in 1 cup water then sliced

1 head broccoli, cut into florets

6 tbsp oyster sauce

6 cloves garlic. minced

1 tsp freshly ground black pepper

4 slices of ginger

3 pcs bay leaves

1 tbsp cornstarch dissolved in 2 cups water

oil

Method

1. In a pressure cooker add oil and saute garlic until its golden brown then set aside.

2. Add pork leg and brown evenly.

3. Add bay leaves, ginger, oyster sauce, black pepper, mushrooms, 2 cups of cornstarch with water and the 1 cup of water from the soaked mushroom.  Cover pressure cooker and cook for 40 minutes then open the pressure cooker continue cooking while reducing the liquid to achieve a thick consistency.

4. On a separate pot, boil water with a pinch of salt then cook broccoli for 2 minutes the drain.

5. Place broccoli in a plate, then top with the pork leg meat and its sauce.