Rock Sugar Dog Leg

Name: Rock Sugar Dog Leg
Prep time: 35 min
Cook time: 2 h 45 min
Total time: 3 h 20 min
Cuisine: Chinese
Ingredients: dog leg (washed, soaked for one day, drained), Half (approximately 1.5 kg); 10 baby bok choy hearts (picked over and washed clean); 400 g rock sugar; 7.5 g fine salt; 10 g cooking wine; 7.5 g soy sauce (rubbed onto the dog leg skin); 1 kg peanut oil (75 g actually used, heated to 70% hot); 10 g ginger slices (peeled, washed, sliced); 25 g water starch slurry (for a light thickening); 500 ml dog bone broth; 2.5 g white pepper; 25 g sesame salt (served on a small side dish)

Korean-style dog leg: first fried, then steamed with rock sugar for two hours; served with baby bok choy hearts and finished with a rich yet non-greasy sauce.

3h 20m

Easy

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Ingredients

dog leg (washed, soaked for one day, drained) Half (approximately 1.5 kg)

baby bok choy hearts (picked over and washed clean) 10

rock sugar 400 g

fine salt 7.5 g

cooking wine 10 g

soy sauce (rubbed onto the dog leg skin) 7.5 g

peanut oil (75 g actually used, heated to 70% hot) 1 kg

ginger slices (peeled, washed, sliced) 10 g

water starch slurry (for a light thickening) 25 g

dog bone broth 500 ml

white pepper 2.5 g

sesame salt (served on a small side dish) 25 g

Instructions

Soaking and Prep

Wash the dog leg and soak it in cold water for one day; remove and drain. Clean the baby bok choy hearts, then peel the ginger, wash it, and slice it.

Boiling and Scoring the Dog Leg

Parboil the dog leg in boiling water until cooked through, then remove. Score a large crosshatch pattern into one side of the leg, cutting down to about half the depth of the meat. Rub soy sauce and cooking wine over the skin side.

Frying for Color

Heat a wok over high flame and add the peanut oil. When the oil reaches about 70% hot (roughly 170°C / 340°F), place the dog leg in skin-side down. Fry just until evenly colored, then remove. Do not let the skin puff up — color it lightly and stop.

Steaming the Dog Leg

Place the dog leg in a large lidded bowl. Add the rock sugar, cooking wine, salt, ginger slices, and white pepper. Steam over high heat for about 2 hours, until the meat is completely tender, then remove from the steamer.

Preparing the Bok Choy Hearts

Blanch the bok choy hearts in boiling water until just cooked through, then remove, refresh under cold running water, and line them up in even bundles.

Plating and Saucing

Once the dog leg is fully steamed, remove it and strain off the original broth. Invert the dog leg onto a large serving plate. Cook the bok choy hearts briefly in the dog bone broth seasoned with salt until they absorb the flavor, then remove and ring them around the dog leg. Pour the strained broth into a pot, adjust the seasoning to taste, thicken with the water starch slurry to a light glaze, and spoon it over the dog leg and vegetables. Bring the sesame salt to the table in a small side dish.