Chilled Frozen Pork Knuckle with Mung Bean
A refreshing Beijing-style dish made by simmering and steaming green beans with pork hock until set into a jelly, then sliced to serve.
Ingredients
Pork knuckle (1-2 kg)
1
Mung beans (rinsed and cleaned)
0.5-1 kg
Alum
2 g
Salt
20 g
Scallion
to taste
Ginger
to taste
Water
2 kg
Instructions
1
Prep Ingredients
Scrape the pork knuckle clean. Rinse the mung beans thoroughly.
2
Initial Boil
Bring 2 kg of water to a rolling boil in a clay pot over high heat. Add alum, mung beans, and the pork knuckle. Simmer over low heat. When the pork knuckle is nearly cooked, remove it from the pot.
3
Steaming
Place the nearly cooked pork knuckle (skin side down) in a bowl. Top with scallion, ginger, salt, and the reserved cooking liquid from the boiled mung beans. Steam over high heat in a steamer until the meat is tender. Discard the scallion and ginger, and drain the cooking liquid.
4
Cooling
Skim any excess fat off the top of the reserved cooking liquid. Strain the liquid through a sieve, then pour it back into the bowl with the pork knuckle. Let it cool completely.
5
Freezing and Setting
Place the cooled pork knuckle with its liquid in the refrigerator. Once it is fully set and frozen, take it out, slice it into thin pieces, arrange on a plate, and serve.
