豬手／豬腳: 雪兰莪，马来西亚，吉隆坡，巴生，梳邦再也，蒲种的首选 Long Farm Meat Sdn Bhd

详情

The leg, or fresh ham, contains large muscles with a relatively small amount of fat and connective tissue. Legs, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone.
腿或新鲜火腿含有大量的肌肉，脂肪和结缔组织相对较少。新鲜使用时，通常将腿切入骨中进行烧烤，或者可以从骨头上切下牛排。

Braised Pork Leg
(紅燒元蹄)

材料:
½ leg of pork (about 7-10 pounds), 3 stalks of green onions, 1 ½ inch of ginger, 3 star anise, 1 bulb of garlic, 1 cup soy sauce, ½ cup shaoxing rice wine, ¼ cup sugar, 2 tbsp mirin (optional)
½腿猪肉（约7-10磅），3根葱，1½英寸姜，3八角茴香，1大蒜鳞茎，1杯酱油，½杯绍兴黄酒，¼杯糖，2汤匙米林（可选），

HOW TO COOK

01
Rub pork leg with some soy sauce to help browning process
用一些酱油擦猪肉腿以帮助褐变

02
brown pork leg on all sides in a frying pan (2-3 minutes each side)
在煎锅中各侧放入棕色猪腿（每侧2-3分钟）

03
stir fry ginger, garlic, and green onions until fragrant (2-3 minutes)
将生姜，大蒜和葱炒至香（2-3分钟）

04
add soy sauce, rice wine, sugar, mirin, and star anise
加入酱油，米酒，糖，米林和八角茴香

05
add pork leg and braise for 2 hours in a pot (or 30 minutes on high with pressure cooker)
在锅中加入猪腿肉炖2小时（或在高压锅上炖30分钟）

06
remove the pork and reduce down the sauce about 50%
after pork has cooled, slice and pour sauce on pork
garnish with cilantro or chopped green onions
取出猪肉并减少酱汁约50％
猪肉冷却后，切成薄片，倒入酱汁
用香菜或切碎的洋葱装饰

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