Braised Pork Foreleg

Cut the onion in half and then into thirds, cut the green onion into thirds, and prepare one piece of ginger.

Add two tablespoons of cooking oil to a pan, preheat over high heat, and start searing the 1.5kg of pork foreleg, starting with the fat side down.

Cover with a lid and keep on high heat for 2 minutes and 30 seconds to sear the meat until golden brown.

Open the lid, reduce the heat slightly, flip the meat, and sear this side for 2 minutes.

Cover with the lid again and cook over medium-high heat for another 2 minutes.

Open the lid, lift the meat, place the onion, green onion, ginger, and garlic underneath, and tuck the ingredients in between.

Pour in 200ml (1 cup) of water and 200ml (1 cup) of soju to remove any gamey odor.

Add 140ml of dark soy sauce and 1 tablespoon of oyster sauce, and stir to ensure the oyster sauce is evenly mixed.

Add one tablespoon of grain syrup to give the sauce a glossy finish.

Sprinkle one tablespoon of ground black pepper to completely remove any gamey odor.

Add half a tablespoon of sea salt to season, then pour in one 500ml bottle of cola.

Cover with the lid and simmer over medium heat for 50 minutes.

After 25 minutes of simmering, open the lid, flip the meat evenly, cover again, and wait for another 25 minutes.

After 50 minutes, open the lid, turn off the heat, and remove the meat.

Remove the solids from the pan, turn the heat back on to low, and reduce the remaining sauce for 10 minutes.

Place the cooked meat back into the sauce and cook over low heat for 10 minutes, basting with the sauce so it absorbs the flavor well.

After 5 minutes, flip the meat again so the other side absorbs the sauce well.

Once the 10-minute low-heat reduction is finished, turn off the heat, plate the meat, and serve.