Saturday, November 24, 2007

Hochiak's pork leg hoi sin stew

I was browsing thru Hochiak's website today, and since I was defrosting the pork since this morning, I thought of trying his pork leg hoi sin stew.


  • 1 whole pork leg (preferably hind leg. Ask your butcher to cut into chunky pieces with skin intact)
  • 3 cloves garlic (chopped finely)
  • 5 pieces dried chilli (soaked to soften, say for 2 hours)
  • Large pot of water to boil
  • Warm water
  • 1 tablespoon palm oil

Seasoning (combine into a bowl)

  • 2 tablespoon sweet hoi sin sauce
  • 1 tablespoon oyster sauce
  • 4 pieces salted plum
  • 1 tablespoon dark soya sauce
  • 1 tablespoon chinese cooking wine
  • 1 tablespoon sugar
  • 2 teaspoons salt


Bring water in large pot / wok to boil. Add pork leg and allow the pork leg 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.

Before the garlic turns dark brown, add pork leg and dried chilli and turn up heat to high. Add combined seasoning and stir well to coat the pork leg.

Then, either transfer pork leg into a smart cooker / rice cooker or suitable pot, fill up water to just cover the pork leg and allow it to stew on medium low heat for at least 1 hour. If you have charcoal stove, the better. Allow gravy to reduce to your prefered thickness.

Just imagine, the taste of the soft pork meat and fat filling your mouth. Wah.... hochiak !


penny said...

hmmm..looks so nice oh! Do you think if i change the pork to chicken, ok?

brandon said...

It works with chicken too. But I'd personally to stirfry it all the way rather than leaving it to stew. Happy trying !

Aleckii said...

It should work with chicken, only cooking time should be shorten when using chicken. The recipe looks really good. I have some pork ribs left in my kitchen... maybe I'm gonna try it out.

Check back my blog later, I'm going to make pai ku ong (Sweet and Sour Spare Ribs) sometime this week. Heehee!

pablopabla of hochiak said...

Glad to see that you tried the recipe out. Chicken might not withstand the long cooking process and yes, if at all, try reducing the cooking time instead. But nothing beats the melting pork fat in the mouth :D


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