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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1579.05 Kcal (6611 kJ)
Calories from fat	264.68 Kcal
		% Daily Value*
Total Fat	29.41g	45%
Cholesterol	50.19mg	17%
Sodium	30953.07mg	1290%
Potassium	1372.44mg	29%
Total Carbs	219.15g	73%
Sugars	133.51g	534%
Dietary Fiber	5.37g	21%
Protein	25.08g	50%
Vitamin C	38.3mg	64%
Vitamin A	0.1mg	2%
Iron	6.3mg	35%
Calcium	173.6mg	17%

Amount Per 100 g
Calories	157.37 Kcal (659 kJ)
Calories from fat	26.38 Kcal
		% Daily Value*
Total Fat	2.93g	45%
Cholesterol	5mg	17%
Sodium	3084.73mg	1290%
Potassium	136.78mg	29%
Total Carbs	21.84g	73%
Sugars	13.31g	534%
Dietary Fiber	0.54g	21%
Protein	2.5g	50%
Vitamin C	3.8mg	64%
Iron	0.6mg	35%
Calcium	17.3mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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