Braised Pork Knuckle

Name: Braised Pork Knuckle
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Pork knuckle; 500g Marinade; 1 tbsp oil; 15g salt; 20g crystal sugar; 1 tbsp Soy sauce; Some shallot; 2 pcs Aniseed; 1 piece Cinnamon; 30g Tangerine peel; Some ginger; Some Shimizu

by Gluttonous

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

This dish of "Stewed Pork Knuckle" is maroon red in color, soft and glutinous in taste, and rich in fragrance. Pickles and stewed vegetables are not only called differently, but also different in cooking methods. Generally, when making pickles, the main ingredients should be marinated in advance, then cooked in the miso soup, and the sauce should be dried without leaving the old soup. When marinating dishes, the main ingredients do not need to be marinated. Instead, put them in the marinade directly after removing the fishy ingredients. Bring them to a boil on a high fire, simmer them over a low fire, and soak them in the marinade for a while. Save the marinade as an old soup and use it repeatedly.

Braised Pork Knuckle

1. Soak the pork knuckles in clean water for about 2 hours to remove blood

2. When soaking pork knuckles, put water and tangerine peel in the pot and soak for more than 30 minutes

3. Wash the soaked pork knuckles, put them in a pot soaked in tangerine peels, boil and cook for about 2 minutes to turn off the heat

4. At the same time prepare the marinade, aniseed, cinnamon, green onion, and ginger slices

5. Wash the boiled pork knuckle with water

6. Stir-fried sugar color: Put an appropriate amount of oil in the pot, add rock sugar, and stir-fry on low heat to make it brown. Put in the washed pork knuckles and stir-fry repeatedly to make the skin color

7. After the pork knuckle skin is colored, add aniseed, cinnamon, green onion and ginger

8. Add appropriate amount of dark soy sauce and continue to fry until the sauce is evenly coated on the pork knuckle

9. Add the old soup and add some water

10. After boiling, skim off the foam and add salt to taste

11. Brine in a small fire for about 90 minutes. During this period, the pork knuckle should be turned three times to ensure the flavor. Marinate until the pork knuckles are fully cooked, soak for more than 2 hours

12. Out of the pot and plate

Tips:
The marinating time is for reference only. The size of the pork knuckle is different, and the marinating time is also different.
Both hot and cold food are good.
Save the marinade as an old soup and use it next time.