Rolled Pork Hock Stewed with Ginseng

Method

1. 1 Remove the bone from the pork leg, flatten the meat, and marinate it in soy sauce and pepper for 4 hours.
2. 2 Arrange the sliced ginseng and shiitake mushrooms in a vertical row, then roll them tightly and tie a string around each 2 cm.
3. 3 Tie it tightly because if it's loose, it will unravel and the ginseng will all fall out during simmering.
4. 4 Blanch the rolls for 5 minutes, then simmer them with jujube, ginger, cinnamon, and 1 liter of water for 1 hour and 50 minutes.
5. 5 Add the goji berries during the last 10 minutes, let the roll cool in the broth for 20 minutes, then slice it.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 4: simmer in a pressure cooker for 45 minutes at high pressure, then release the pressure naturally for 20 minutes. Roll it more tightly so that the slices don't fall apart when cut.