Stewed pork leg in hoisin sauce

Ingredients

• 1 whole pork leg (cut into chunky pieces with skin intact) appx. 1kg RM16
• 3 cloves garlic (chopped finely)
• 1 whole head of garlic bulb
• 5 pieces dried chilli (soaked to soften, say for 2 hours)
• 10 dried chinese mushroom (soaked and washed)
• Large pot of water to boil
• 1500 ml Warm water
• 1 tablespoon cooking oil
• Seasoning (combine into a bowl)
• 3 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 4 pieces salted plum
• 2 tablespoon dark soya sauce
• 2 tablespoon shao shing wine
• 2 tablespoon sugar
• 1 teaspoon salt

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Preparation

• Bring water in large pot to boil. Add pork and allow it to cook in boiling water for 1 to 2 minutes. Remove pork leg from water and drain.
• Heat up oil in wok on medium heat, saute garlic till aromatic. Add in pork leg, mushrooms and dried chilli.
• Turn up heat to high and add in the combined seasoning, stir well to coat the pork leg.
• Then, add in the whole garlic bulb and fill up water to just cover the pork leg.
  
• Let it stew on medium low heat for at least 1 hour.
• Allow gravy to reduce to your prefered thickness.

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