| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Meat dishes | pig | 120 minutes | 10 places |
ingredient
- 4 tablespoons vegetable oil ((braised pork seasoning))
- 60 grams of cinnamon ((five-spice powder))
- 60 grams of star anise ((five-spice seasoning))
- 100 grams of Thai garlic ((Chinese five-spice seasoning))
- 50 grams of Chong Jia ((finely chopped pork seasoning))
- 100 grams of shallots ((five-spice seasoning))
- 50 grams of Chinese chives ((Chinese five-spice seasoning))
- 120 grams of brown sugar ((braised pork seasoning))
- 150 grams of Dek Somboon Thick Oyster Sauce
- 1.5 – 2 kilograms, front leg of pork
- 100 grams of light soy sauce
- 100 grams of dark soy sauce
- 120 grams brown sugar
- 80 grams of Chinese rice wine
- 500 grams of shredded mustard greens (pickled mustard greens)
- 3 liters of water
- 300 grams of baby emperor
- salt
- oil
- 2 tablespoons cornstarch ((per 40 ml of water))
Preparation
- Boil the minced pork leg in water. Stir-fry with five spice powder, oil, cinnamon, star anise, garlic, Chinese chives, shallots, and herbs. Increase the heat and stir-fry until fragrant. Add brown sugar.
- Bring the stir-fried braised pork to a boil over the pork leg. Add water, chopped oysters, light soy sauce, dark soy sauce, and brown sugar. Wait for the water to boil, add Chinese rice wine, and boil over medium heat for 1.30-1.40 hours.
- Scoop the braising liquid to boil the sliced pork. Boil the baby emperor with plain water. Make the sauce using the braising liquid used to boil the sliced pork. Bring to a boil and add cornstarch. Serve with rice and pork leg.
