Foshan Smoked Hoof

Name: Foshan Smoked Hoof
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Salted Pork Knuckles; 4 slices Bay leaf; 3 pcs star anise; 1 teaspoon pepper; 2 tablets Licorice; 1 piece Tsaoko; 3 pieces ginger; 1 teaspoon Fennel; 3 teaspoons salt; 1 teaspoon Sugar; 1 tbsp Fish sauce; 2 tbsp Rice wine; 1 tbsp Cooking Wine

by Ni Ni Er Ann

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

4

I have been eating smoked knuckles at various Hong Kong roast meat shops. Every Spring Festival, a dish that serves as a New Year’s Eve dinner is served. Cantonese people believe that pig trotter means "getting lucky." There must be a pig trotter’s New Year dish in the New Year’s Eve dinner.

In fact, I never thought about making this dish myself, that is, occasionally I saw some recipes shared by Hong Kong masters on the Internet. Then I found out that it is not necessary to smoke the hoof. . . Haha. Then it's not that difficult to do, so just give it a try. After making it, the effect is very amazing. Let's make this dish for New Year's Eve dinner this year!

Foshan Smoked Hoof

1. Blanch the salted pork knuckles and rinse them under cold water

2. Stir-fry the brine, then add the rice wine and cooking wine

3. Put water in a pot and boil, add pork knuckles to cover the pork knuckles. Add various seasonings

4. Cook on low heat for 1 and a half hours. Soak the pork knuckles in brine for about 3-4 hours after they are cooked.

5. Take out the pig's knuckles and deboning

6. Tighten the deboned pork knuckles with plastic wrap into a cylindrical shape, and put them in the refrigerator overnight

7. Take it out of the refrigerator the next morning/noon, tear off the plastic wrap, and the pig's knuckles have been shaped

8. Slice thinly and serve on the plate, can be served with chili sauce

Tips:
~ You can use fresh pork knuckles if you can't buy them. Add cooking wine during the blanching process, and increase the amount of salt appropriately during the marinating process

~ The process of wrapping with plastic wrap must be tight, otherwise the process of taking it out and slicing will easily fall off.

~ You can eat it straight if you like the original flavor. Those who like spicy food can be served with ordinary chili sauce or Thai chutney.

~The whole preparation process is about one day. I started blanching and marinating at noon the first day. After the marinade was finished in the afternoon, I continued to soak in the flavor. After finishing it in the evening, I could serve the food at noon the next day.