I’ve cut Potatoes, Carrots & Radish into cubes & added them to the Pork Leg. Simmering the vegetables together with the meat & sauce makes it a flavourful dish, that’s good enough for a plate of fragrant rice or just plain porridge.
This recipe is also cooked with my newly acquired Happy Call Ocher Pan. Non-HCP user can also use this recipe.
Ingredients
1 can of Pork Leg with Mushrooms
1 can of Stewed Pork (small)
½ Radish
3 Carrots
3 Potatoes
150ml Chicken broth
Preparation
1. Remove bones from canned meat. Shred meat using hand to feel for small bones in the can of pork leg. Cut skin into stripes & set aside.
2. Remove skin from vegetables. Wash & cut into cubes.
3. Add radish & broth to pan, cover & simmer for about 3-4 mins. Throw in the rest of the vegetables & ½ can of sauce. Close & simmer for another 5 mins. Use a toothpick to test if vegetables are soft enough. Adjust timiing according to your preference.
4. Add pork & remaining sauce into pan. Mix well. Close & cook for another 1-2 mins. Serve hot!
Credit: Foodista