Fortune and Longevity Braised Pork Knuckle
A classic Beijing dish with a glossy, vibrant red finish. The pork is melt-in-your-mouth tender, rich and aromatic without being greasy, and it’s served alongside crisp, refreshing lettuce.
Ingredients
pork hind shank (approx 1000g)
1
loose-leaf lettuce
300 g
cooking oil
75 g
scallion oil
15 g
soy sauce
50 g
cooking wine
10 g
scallion segments
50 g
ginger slices
50 g
white sugar
5 g
spiced meat seasoning packet
1
stock
to taste
starch
to taste
Instructions
1
Step 1
Scrape off the white hairs on the pork shank, soak in warm water and scrub clean. Boil in plain water until 4-5 cooked through, then remove. Pat dry with a clean cloth and brush soy sauce on three sides.
2
Step 2
Heat a pan, add oil and heat until hot. Add the soy sauce-brushed pork shank and fry until evenly colored, then remove. Cut a slit every 4 cm, to a depth of 4/5 of the meat thickness.
3
Step 3
Place the prepared pork shank in a suitable container, add stock, cooking wine, white sugar, scallion segments, ginger slices, and the spiced meat seasoning packet. Steam until tender, then drain off the excess cooking liquid.
4
Step 4
Wash the loose-leaf lettuce and arrange it on a serving plate. Invert the steamed pork knuckle onto the lettuce.
5
Step 5
Heat the remaining cooking liquid in a wok or pan until boiling, skim off any foam. Mix water and starch to form a slurry, stir it into the liquid to thicken into a sauce, then drizzle in scallion oil. Pour the sauce evenly over the pork knuckle on the plate. Add a light garnish after plating if desired.
