Mountain Pepper Braised Pork Knuckle
A Taiwanese-style dish prepared by braising a whole pork knuckle with mountain pepper (Magao).
Story
Originating from Taiwan, this culinary classic features a whole pork knuckle slow-braised with mountain pepper, locally known as Magao, which infuses the meat with its distinct, lemony aroma and rich flavor.
Ingredients
Round pork hock (singed over fire to remove hair, scraped clean)
1 piece approx. 1500g
Mountain pepper (Magao)
20g
Smashed garlic
20g
Dried chili peppers
5g
Water
750g
Rock sugar
15g
Light soy sauce
25g
Vegetable oil
100g
Instructions
1
Preparation
First, singe the pork hock over a flame to remove hairs, then scrape it clean.
2
Pan-frying
Heat the wok with cooking oil, sauté smashed garlic until fragrant, add the pork hock, and pan-fry both sides until thoroughly cooked.
3
Stewing
Sprinkle in mountain pepper, dried chili peppers, and pour in water. Cover with a lid and stew until the pork hock is nearly tender.
4
Seasoning
Add rock sugar and light soy sauce, cook thoroughly again, and it is ready.
