Braised Pork Knuckle with Mountain Pepper
Taiwanese-style braised pork knuckle with mountain pepper (litsea cubeba, also known as mágào).
Ingredients
Pork knuckle (singe the hair off over a flame and scrape clean)
1 (about 1500 g)
Mountain pepper (Litsea cubeba)
20 g
Smashed garlic cloves
20 g
Dried chili peppers
5 g
Water
750 g
Rock sugar
15 g
Light soy sauce
25 g
Cooking oil
100 g
Instructions
1
Preparation
First, singe the hair off the pork knuckle over a flame and scrape the skin clean.
2
Searing
Heat the cooking oil in a wok and fry the smashed garlic until fragrant. Add the pork knuckle and sear both sides thoroughly.
3
Braising
Add the mountain pepper and dried chili peppers, then pour in the water. Cover and braise until the pork knuckle is nearly tender.
4
Seasoning
Add the rock sugar and light soy sauce, then cook through to finish.
