Anyway, some ameriburgers I know treat pigs legs as offal, despite the leg is usually used for ham. or they only eat it if its roasted
With proper preparation, pig's leg can be more luxurious feast than roast chicken and very easy to cook. Pig's leg is great because it is mostly muscle, and the fat and skin are thinner than the fat in belly.
Here is my personal recipe for Pata Tim (pig leg stew)
1 pig leg
1 cup water
1/2 cup soy sauce
1/2 spoon of brown sugar
1/4 cup rice wine
300 ml coke
1 whole garlic crushed
salt
onions
1 bunch of bokchoy
shiitake mushrooms
Preparation:
1st is find a big pot, enough to put the whole pig's leg flat on its surface, put enough water in the pot to fill enough over the pigs leg, put 5-10 spoons of salt, mix salt in the water, then boil the leg for 20-30 minutes on high. we have to do this so the scummy fat of the pig's leg is left on the water, and a lot of purines (that thing has lots of uric acid) will be left on the water. remove the leg, then throw away the water.
Cooking:
use the pot again and mix the 1 cup water, soy sauce, brown sugar, rice wine, the coke, and garlic and 1 whole onion sliced. season more to your taste if you like, but that is my mixture. bring it to boil and then put the leg in. and slow boil it for 1.5 hours to 2 hours, turn the meat over every 30 minutes. you will know if the meat is done when the meat falls apart from the bone when you try to fork it. when it is almost done, slice the bottom of the bokchoy and put it in the pot and add the mushrooms and boil it for 5 minutes.
Serve.
If you do it right, the fat will be enough to thicken the mixture making it a very good sauce and your dish will look something like this.
