Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Pig's Fore Leg 1200 g
- Red Pepper 1 pc
- Sauce
- White Vinegar 500 ml
- Water 500 ml
- Sugar 600 ml
- Salt 2 tbsp
- Ginger 5 slices
Directions
Clean pig's fore leg and chop into small bite pieces, shred red pepper
Heat plenty of water with wok, add in pig's fore leg
Turn into low heat when water is boiled again, cook for 45 minutes
Drain up the pig's fore leg, clean fat by clear water
Soak the cooked pig's fore leg by clear water for 1 hour
Heat wok with 500ml of water, cook pig's fore leg for 30 minutes
Drain up and clean, then soak by chilled cold and clear water for 30 minutes
Pour cooked pig's fore leg pieces into a large container
Heat wok and boil the sauce, wait until sauce cool
Pour in the container which together with pig's fore leg
Add in the shredded red pepper, chilled by refrigerator for 12 hours
Serve after 2 hours of taken out from the refrigerator
Category:Hong Kong Recipes
Category:Hong Kong Meat Dishes