Recipe of Award-winning Stewed Pork Leg Recipe •Thai style •Thai Street Food |ThaiChef food

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, stewed pork leg recipe •thai style •thai street food |thaichef food. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Stewed Pork Leg Recipe •Thai style •Thai Street Food

To begin with this recipe, we must prepare a few ingredients. You can cook stewed pork leg recipe •thai style •thai street food |thaichef food using 29 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Stewed Pork Leg Recipe •Thai style •Thai Street Food |ThaiChef food:

1. Prepare 🟡roast
2. Make ready 4 pcs. Slice Galangal
3. Make ready 2 pcs. Star Anise
4. Take 2 pcs. coriander root
5. Take 4 cloves crush Garlic
6. Make ready 1 tsp. Black pepper corn
7. Make ready 2 pcs. Cinnamon stick
8. Get 300 g. Palm Sugar
9. Make ready 1 tbsp. Black soy sauce
10. Get 5 tbsp. Sou sauce
11. Get 30 g. Rock sugar
12. Take 1 tbsp. Salt
13. Prepare 5 tbsp. Fish sauce
14. Prepare 6 tbsp. Oyster sauce
15. Take 6 cups. Water (or cover pork leg)
16. Take 2 pcs. Pork leg
17. Prepare 🟡Sauce
18. Prepare 1 pc. Yellow bell pepper
19. Take 2 pcs. Red chili
20. Get 6 cloves Garlic
21. Get 1/2 tbsp. Salt
22. Get 1 cup Vinegar
23. Prepare 2 tbsp. Sugar
24. Get 🟡condiments
25. Get Pickle cabbage
26. Make ready Boiled eggs
27. Take Red chili
28. Get Garlic
29. Make ready Kale

Steps to make Stewed Pork Leg Recipe •Thai style •Thai Street Food |ThaiChef food:

1. Roasted all herb until get aroma
2. Fried pork leg
3. Melted Palm Sugar add all roasted herbs put Pork leg + water until cover pork leg + bring to boil and turn to low heat + seasoning and leave rest 3 hours
4. Condiments•cut pickle cabbage and fried with garlic add some sugar + boiled egg 10-12 mins and add in pork leg sauce at least 30 mins (flavour) • kale (blanch with pork leg sauce)
5. Make sauce blend all

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