Ingredients

  • 1 whole pork leg (Cleaned, get pork knuckle without the feet)
  • Water to cover pork leg
  • 1 onion (chopped)
  • 2 tbsp white peppercorn
  • 5 cloves Garlic (crushed)
  • 5 Bay leaves
  • 5 Star anise
  • 4 tbsp salt
  • 1 tbsp Black pepper
  • ½ cup white vinegar
  • ¼ cup flour
  • Oil for deep frying (at least 2-4 litres)
  • 2 tsp baking soda (optional)
  • Parsley for garnish

 Dipping Sauce:

  • ½ cup soy sauce
  • 1 cup vinegar
  • 2 tbsp brown brown sugar
  • 2 tbsp minced garlic
  • 2 tbsp minced shallots
  • Water to taste

Equipment

  • Knife and chopping board
  • Spoons
  • Bowls and small dish
  • Stove
  • 2 x Large pot one for boiling pork one for deep fry
  • Tray with wire rack
  • Meat pricker
  • Hair dryer
  • Tongs
  • Sifter

Steps

  1. Place 1 whole pork leg in pot and submerge it in a pot of water enough to cover it.
  2. Add 1 onion (chopped), 2 tbsp black peppercorn, 5 cloves garlic (crushed), 5 bay leaves, 5 star anise and 2 tbsp salt to pot.
  3. Bring to boil and let it simmer for 1 hour 15 minutes, add 2 tsp baking soda (optional) and simmer for another 15 minutes.
  4. Remove pork leg from water, dry with paper towel and let it dry overnight in the fridge uncovered or with a blowing fan for a few hours
  5. In a bowl, mix together all the ingredients for the sauce and set aside.
  6. Deep fry pork leg in a pot of oil until crispy on all sides.
  7. Remove and drain access oil on tray with wire rack.
  8. Garnish with parsley and serve with dipping sauce on the side while hot.

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