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1
Brine the legs in the sugar, salt and water mixture overnight.
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2
Set up a steamer with a large bamboo basket and cover.
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3
In a bowl, mix together molasses, soy, vinegar, ginger and five spice powder.
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4
Brush the glaze on the legs and place in the steamer.
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5
Steam for 2 to 3 hours on low steam, occasionally brushing more glaze on and checking the water level.
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6
When a paring knife can easily penetrate the pork, it's ready.
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7
Pull steamer basket with the pork off, glaze again and set aside.
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8
Dump water out of wok, wipe dry and line with foil.
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9
Add the rice, tea and sugar and mix well.
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10
Turn wok on medium heat and watch for smoke.
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11
When it starts to smoke, turn heat to low and replace basket on wok.
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12
Seal with wet kitchen towels placed between the wok and basket.
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13
Smoke on low heat for 10 minutes.
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14
Turn wok on high for 30 seconds, then turn it off completely.
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15
It will continue to smoke.
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16
Let stand 30 minutes.
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17
For service, if pork is cold, re-steam for 8 minutes then deep fry at 350 degrees until brown, about 5 minutes.
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18
If pork is still room temperature, then just deep fry.
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19
In a skillet on medium heat, add bacon and cook until crisp.
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20
Drain bacon on paper towels and when cool, chop into 1/8-inch pieces.
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21
Pour off bacon fat and reserve.
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22
In the same skillet, add garlic, onions and jalapeno, brown and season, about 5 to 6 minutes.
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23
Add stock and boil.
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24
Slowly sprinkle in grits and whisk to incorporate well.
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25
Cover and let simmer, on very low heat for 12 minutes or until all liquid is absorbed and season.
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26
Check for seasoning and add back the bacon and scallions.
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27
Reserve hot.
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28
In a saucepan on medium heat, add 1 tablespoon of butter and saute ginger and onions until soft, about 3 to 4 minutes.
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29
Add cassia and apples, cook 2 minutes and season.
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30
Add juice and simmer until a 50 percent reduction.
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31
Whisk in remaining butter and check for seasoning.
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32
PLATING: Serve family style.
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33
On a large platter, place grits in center and surround with apples.
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34
Place pig on top (some can be pre-sliced) and garnish with chives.
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35
Serve with side of sambal.
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36
Wine Recommendation: Chateau Reynella, Shiraz, McLaren Vale Australia, 1996.
