Braised Pork Knuckles with Southern Milk

Name: Braised Pork Knuckles with Southern Milk
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Trotters; 30g crystal sugar; 100g ginger; 3 tablespoons Soy sauce; 1/3 bottle Fermented bean curd (red); Some water; 1 tbsp Vegetable oil; 1 tbsp White wine

by Feng Xiaojing

4.8 (1)

Favorite

13

Difficulty

Easy

Time

2h

Serving

3

Braised pork knuckle with southern milk is one of our favorite meat dishes. Not to mention how well-matched southern milk and pork knuckle are, the thick juices in the dishes are already satisfying to be mixed with a large bowl of rice and eaten. Southern milk is also called red fermented bean curd and red cube. The pig's hand refers to the front hooves of a pig. The combination of the two is simply a match made in heaven.

Ingredients

1000g Trotters
30g Crystal Sugar

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100g Ginger

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3 tablespoons Soy Sauce

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1/3 bottle Fermented Bean Curd (red)
Some Water

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1 tbsp Vegetable Oil
1 tbsp White Wine

Braised Pork Knuckles with Southern Milk

1. Chop the pork knuckle into pieces (mostly let the store do it for this step), and slice the ginger into thin slices

2. Heat the pan, add oil, fry fragrant ginger slices

3. Add pork knuckles and stir fry for about 1 minute

4. Add the southern milk with the juice and stir well, add the light soy sauce, rock sugar and stir well, add the white wine

5. Pour hot water over the pig's feet, bring it to a boil, cook on medium and low heat until the pig's feet are soft and waxy, poke them through with chopsticks, and the juice can be out of the pot when the juice is thick.