[man Shi Slow Talk] Secret Dongpo Pork

Name: [man Shi Slow Talk] Secret Dongpo Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1, about 900g Hoof; 20 capsules crystal sugar; 1 section, 10cm long Cinnamon; 3 pcs star anise; 5 slices Bay leaf; 5 capsules clove; 2 pcs Tsaoko; 1 nutmeg; 1/2 tablespoon Coriander Seeds; 1 tablespoon pepper; 1 tablespoon Tangerine peel; 8 tablespoons Cooking Wine; 4 tablespoons Soy sauce; 5 pieces shallot; A large piece ginger

by Amanda

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Hoofs are a skin-beautifying tool, but unfortunately they are high in oil and their fatty taste is often prohibitive. Although the classic dish of Dongpo pork knuckle seems to be available everywhere, in fact it is hard to find a good one. There are very few things that make me feel bored even after eating a lot of pieces.
The elbow requires a lot of patience to deal with. It turns the white pig fat into a soft and glutinous plump that melts in the mouth. The time and energy required for this process is not the pile of people called Mansanjo. Can be expressed by the tourist souvenirs.
Looking at the bones that can be easily extracted, you don't have to describe how sticky and soft the taste is.
The subcutaneous fat of pork knuckles is very rich, so there are some secret tips for removing the fatty taste.
The coloring method of fried sugar color is more beautiful than the soy sauce, and the color will be more ruddy. But the hoof has a lot of fat, and it will be too greasy if you use oil to fry it with sugar, so I switched to boiling it in water. Dissolve rock sugar in a small amount of water and boil it to create a caramel color. The color is as beautiful and no extra fat is added.
First use a lot of water to simmer the hoofs until soft, so that a lot of fat will enter the soup. Before the final step is completed, remove the slick oil and part of the soup to effectively remove the greasy feeling.
Tangerine peel and clove are two very useful spices to deal with fatness, which can bring a refreshing taste to the dishes.

[man Shi Slow Talk] Secret Dongpo Pork

1. Cut green onion into sections, slice ginger and set aside. After the hoofs are cleaned, they are placed in a pot, add water that can cover them, add half of the shallots, half of the ginger slices and 3 tablespoons of cooking wine to boil together

[man Shi Slow Talk] Secret Dongpo Pork recipe

2. Wrap small particles of spices such as star anise cloves in gauze and set aside

3. Turn on medium and low heat, put rock sugar in the saucepan, add a small bowl of water about 100ml, let the rock sugar heat up to melt and turn into caramel color, the whole process takes 10-15 minutes

4. When the sugar color changes to a deep amber color, immediately pour in a lot of hot water, and throw in all the spices to cook a little fragrance

5. Put in the hoof, the remaining cooking wine, green onion and ginger slices, add boiling water until the soup can basically submerge the hoof

6. Turn to the lowest heat after boiling, cover and simmer for more than 2 hours, turn the hoofs over several times in the middle

7. At this time, the hoofs are basically soft and rotten. At this time, remove all the spices and other sundries in the pot, and transfer half of the soup to use it, and pour the light soy sauce into the rest of the soup.

8. At this time, open the lid and turn on the medium-high heat to start collecting the juice. Scoop up the soup every few minutes and pour it over the surface of the hoof, turn it over from time to time, pay attention to the uniformity of the color, the whole process takes about 40 minutes

9. When the soup starts to thicken, take out the hoofs and put them on the plate for later use, continue to collect the soup in the pot until the color is deep, thick and foamy, and pour it on the hoofs.

Tips:
1. Cook the sugar color patiently and slowly cook it over a medium-to-low heat. When the syrup is thick and bubbling and begins to turn golden, observe it closely, and be careful not to burn it. Don’t~stir~stir during the syrup boiling process, but shake the pot to heat it evenly
2. If you have old brine at home, you can add a few spoons to the stew
3. Don’t throw away the soup transferred out before collecting the juice. You can continue to use it to marinate other things, or use it as a stock when making braised dishes.
4. When the juice is collected, the hoofs are already loose and rotten. Be careful not to damage the overall shape.