This is a recipe that has gotten rave reviews from the family. As you can see, it is made of a special cut of pork that has glaringly large chunks of fat. As many of us know, consuming a lot of fat is not always what the doctor orders. Thus, I cook this sparingly. A couple of weeks ago, when the girls came home for a visit, they mentioned this dish as something they would love to learn how to cook. So, Erin and Megan, here is the recipe for you.
1 lb pork leg (pork shank)
3 tbps dark soy sauce
3 tbps white vinegar (I used the one you can find in Publix)
3 tbsp dark sugar
1/2 c dried banana blossoms
1/2 tsp whole peppercorns
3 cloves garlic crushed
1 bay leaf
1/2 c water
Wash pork legs in running water. Pat dry.
Place legs in a medium-sized sauce pan.
Add soy sauce, vinegar, water.
Put to a boil and turn down heat to medium.
Simmer for 20 minutes
Add sugar, bay leaf, dried banana blossoms, peppercorns
Simmer until tender and sauce has reduced and thickened
Turn as needed to evenly coat both sides with sauce.
If sauce dries up before pork is tender, add water, 1/2 c at a time
Serve over white rice