Slow Braised Pork Leg with Mushroom Sauce and Brown Basmati Rice is a comforting and flavorful fusion of earthy and savory ingredients, slow-cooked to perfection. Tender, melt-in-your-mouth pork leg is braised in a fragrant broth infused with star anise, fennel, and miso, bringing layers of umami goodness. Paired with the rich mushroom sauce, laced with the depth of red wine and dark soy, this dish is a perfect balance of rustic warmth and refined flavors. Served on a bed of nutty brown basmati rice and fresh baby spinach, it’s finished with a sprinkle of sea salt flakes and vibrant chives, making every bite both nourishing and indulgent. Perfect for a cozy night in, this dish will leave your kitchen smelling heavenly while treating your palate to a delightful culinary journey.
Ingredients:
➡️For the Pork Leg:
- 600g boneless pork leg
- 1 shallot, peeled and chopped
- 3 garlic cloves, peeled
- 100g carrot, chopped
- 60g celery, chopped
- 2 star anise
- 1 tsp fennel seeds
- 10g ginger
- 3 bay leaves
- 1 tsp muscovado sugar
- 1 tsp black peppercorns
- 1L water
- 1 tbsp white miso paste
- 1 tsp rapeseed oil
- Sprig of thyme
- Ground rock salt
➡️For the Mushroom Sauce:
- 1 shallot, finely chopped
- 20g shiitake mushrooms, chopped
- 100ml red wine
- 200ml pork stock (made from the braising liquid)
- 2 tsp dark soy sauce
- Ground black pepper
➡️For Serving:
- 100g brown basmati rice
- 250ml water
- Sea salt flakes
- Baby spinach
- Chopped chives (for garnish)
Method:
1. Prepare the Pork Leg:
- Heat rapeseed oil in an oven-proof pot over medium heat. Sauté the shallot, garlic, carrot, and celery until fragrant.
- Stir in the white miso paste, then deglaze the pot with water. Add star anise, fennel seeds, black peppercorns, muscovado sugar, and ginger. Stir well and set aside.
- Season the pork leg with ground rock salt. Add it to the pot with the liquid, placing a sprig of thyme on top.
- Cover the pot and cook in the oven at 150°C (fan) for about 2 hours.
2. Cool and Store the Pork:
- Remove the pork leg from the pot and set it on a rack to cool. Once cooled, wrap it up and refrigerate overnight.
- Strain the braising liquid through a sieve. Chill it for at least 12 hours, then strain it again to remove any fat. Keep the liquid as pork stock.
3. Make the Mushroom Sauce:
- Heat rapeseed oil in a saucepan over medium heat. Sauté the finely chopped shallot and shiitake mushrooms until fragrant.
- Deglaze with red wine, then add 200ml of the reserved pork stock. Stir well and add sliced pork leg meat.
- Drizzle dark soy sauce over the pork and let the sauce reduce until thickened.
4. Cook the Rice:
- Cook 100g of brown basmati rice in 250ml water. Once it boils, reduce the heat and simmer for about 25 minutes until tender.
5. Assemble the Dish:
- Place a handful of baby spinach at the bottom of each serving bowl.
- Add the cooked rice, then top with 1-2 slices of pork leg and spoon over the mushroom sauce.
- Garnish with chopped chives and sea salt flakes.
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