Cold Pork Knuckle

Name: Cold Pork Knuckle
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Pork knuckle; 5g ginger; 20g garlic; 10g Tangerine peel; 5g Bay leaf; 5g pepper; 15ml Soy sauce; 10g brown sugar; 5g parsley; 20g chili sauce

by Mom cooks

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Cold meat dishes, the most commonly done are cold white meat and cold pork ears. For elbows, it is a big dish that is only served for New Year's Eve dinner or when relatives have a happy event. They are usually made into steaming sauced elbows, braised elbows and the like.

Why do you want to eat this dish in this cold winter? In fact, in addition to the heat in winter, a cold dish with an alternative landscape will generally appear on the table to stimulate our stomachs. There is also a grandpa here. He is a person who likes to drink and is used to eating common cold dishes. Today, I will be a little more complicated and make him a cold elbow.

If you make it at home, you usually choose pork knuckles (that is, forefoot/foot), which is much smaller and less fat than pig knuckles. The one I chose is almost lean meat and skin.

I especially like this cold dish of collagen and lean meat. In addition to being a good dish for wine, this dish is also a good recipe for weight loss! In fact, I have been losing weight, but it’s a pity that the more I lose weight, the more fat I get (face), so I especially like this dish, which satisfies my craving for meat without being greasy.

Cold Pork Knuckle

1. Shave off the big bone in the middle of the elbow, make a vertical cut, and lightly shave along the bone. It is easy to shave off.

2. Cut off the root of the garlic, and then pat the garlic with the back of a knife. It will be easier to peel the garlic cloves.

3. Cut three slices of ginger and set aside.

4. Boil water in a pot, add the boneless elbow, and all other seasonings.

5. Turn to a low heat and simmer for 1.5 hours (use a pressure cooker to reduce the time).

6. After simmering soft, heat up the sauce (the elbows are more delicious and the color is added at the same time)

7. Then remove the elbow, wrap it in plastic wrap while it is hot, and roll it up vigorously. Fold the plastic wrap on both sides and squeeze it tightly, so that it won't fall apart when it cools. (You can use the roller shutter used to make sushi to help roll)

8. After rolling, put it in the refrigerator for 24 hours.

9. Take out the elbow and slice it about 0.2 cm, and arrange it on a plate.

10. Make a chili oil. Three spoons of chili oil, sesame oil, sesame oil, a little salt, 2 spoons of light soy sauce, a spoonful of vinegar, a little garlic and a little minced ginger, and finally add some coriander and mix well.
(The adjustment of chili oil is completely based on personal taste. If you don’t eat chili, you can just remove the chili oil, but you can put it sparingly. Having a grandfather is not spicy, so I made a heavy taste, and I eat it so that my mom’s face has acne. Wow, cry...)

11. Drizzle the tuned chili oil on the elbows and you are ready to serve.

Tips:
The elbow must be the first pig's hand, which is thinner. The pig's feet are too fat. Most people can't eat it. Of course, if you want to gain weight, your mother can't stop you.

The boiled knuckles must be kept in the refrigerator overnight, as the collagen will solidify when the temperature is low. Only when the meat is cut tightly will form a whole piece, just like the original one, ha ha!
Otherwise, it will disperse!