Dongpo Pork Knuckle
A classic dish from Chengdu, Sichuan. The pork knuckle is deboned and slowly braised over gentle heat with Snow Mountain soybeans, yielding tender, fatty meat and a milky-white broth. Traditionally served with a small dish of soy sauce for dipping.
Ingredients
Pork knuckle (scraped clean, cut along the bone seam)
2 (approx. 1500g)
Shaoxing wine
50g
Ginger (tapped to loosen)
15g
Snow peas (washed)
300g
Sichuan salt (add when serving)
5g
Scallion sections
50g
Instructions
1
Pre-treatment
Scrape the pork knuckle clean, make a cut along the bone seam, place it in a stockpot and boil until fully cooked, remove and debone the knuckle, place it in an earthenware pot lined with pork bones, add the original meat broth in full at once, then add scallion sections, ginger (tapped to loosen), and Shaoxing wine, and bring to a rolling boil over high heat.
2
Braising
Wash the snow peas, add them to the boiling earthenware pot, cover tightly, move to low heat and simmer for approximately 3 hours until the meat skin falls apart with a gentle poke of chopsticks. When serving, add Sichuan salt, scoop the meat, peas and broth into a serving bowl, and eat with a soy sauce dipping sauce.
