Chinese Pork and Ham Recipes - Steamed Leg of  Pork Recipe

Ingredients

• 1 small leg of pork

• 90 ml/6 tbsp soy sauce

• 450 ml/3/4 pt/2 cups water

• 45 ml/3 tbsp brown sugar

• 15 ml/1 tbsp rice wine or dry sherry

• 30 ml/2 tbsp groundnut (peanut) oil

• 3 cloves garlic, crushed

• 450 g/1lb spinach

• 2.5 ml/1/2 tsp salt

• 30 ml/2 tbsp corn-flour (cornstarch)

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Method:

1. Pierce the pork skin all over with a pointed knife then rub in 30 ml/2 tbsp of soy sauce. Place in a heavy sauce­pan with the water, bring to the boil, cover and simmer for 40 minutes.

2. Drain, reserving the liquid, and leave the pork to cool then place it in a heatproof bowl.

3. Mix together 15 ml/1 tbsp of sugar, the wine or sherry and 30ml/2 tbsp of soy sauce then rub over the pork.

4. Heat the oil and fry the garlic until lightly browned. Add the remaining sugar and soy sauce, pour the mixture over the pork and cover the bowl.

5. Stand the bowl in a wok and fill with water to come half way up the sides. Cover and steam for about  1 1/2 hours, topping up with boiling water as necessary.

6. Cut the spinach into 5 cm/2 in pieces then sprinkle with salt. Bring a pan of water to the boil then pour over the spinach.

7. Leave to stand for 2 minutes until the spinach begins to soften then drain and arrange on a warmed serving plate. Place the pork on top.

8. Bring the pork stock to the boil. Blend the corn-flour with a little water, stir it into the stock and simmer, stirring, until sauce clears and thickens. Pour over pork and serve.