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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Star Anise | 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
- 1 whole pig’s leg (about 3 to 4 lbs), cleaned
- 6 pieces dried bay leaves
- 2 tablespoons whole peppercorn
- 4 to 6 pieces star anise (optional)
- 6 teaspoons salt
- 2 teaspoons ground black pepper
- 2 to 3 teaspoons garlic powder
- 12 to 15 cups water
- 8 to 12 cups cooking oil
Directions
Pour water in a cooking pot then let boil.
Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).
Remove the tender leg from the cooking pot and set aside until the temperature goes down.
Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.
When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.
Turn-off the heat, remove the crispy pork leg, and transfer it to a wide serving plate.
Serve with atcharang papaya and soy sauce-vinegar dipping sauce.
Category:Filipino Recipes
Category:Filipino Meat Dishes
Category:Main Dish Recipes
Category:World Recipes