Charred Pork Knuckle
Beijing-style scorched pork hock: remove the bone, singe and scrape the skin clean, boil until cooked, and slice. Serve with chive blossoms and other seasonings for dipping. The skin is golden, the meat white, and the aroma richly scorched.
Ingredients
boneless pork knuckle meat
1-2 kg
pickled Chinese chive blossoms
20 g
garlic paste
20 g
fermented bean curd sauce
30 g
chili oil
40 g
soy sauce
80 g
Instructions
1
Step 1
Hold the boneless pork knuckle meat over high heat until the surface is browned and charred and small bubbles form in the skin.
2
Step 2
Soak the meat in warm water for 20-30 minutes, scrape it clean, and place it in a pot of water. Cook until done using the same method as for boiled pork slices.
3
Step 3
Slice the meat thinly with the skin attached and arrange the slices neatly on a plate.
4
Step 4
Place the pickled Chinese chive blossoms, garlic paste, fermented bean curd sauce, chili oil, soy sauce, and other seasonings in a small bowl and mix until evenly combined. Serve the sauce with the pork slices for dipping.
