Pan-Fried Pork Knuckle
Golden-brown in color, with a crispy exterior and tender interior, dry and fragrant without sauce, rich yet not greasy — a classic Shandong (Lu) dish.
Ingredients
pork front knuckle (skin-on, boneless, blanched and cleaned, cut into 1.5 cm thick large slices)
500 g
soy sauce
10 g
Shaoxing wine
15 g
sliced ginger
15 g
eggs (approx. 100 g each)
2
wet starch
50 g
peanut oil
2500 g
Instructions
1
Step 1
Place the knuckle in a pot of water, blanch over high heat, then clean. Cut into 1.5 cm thick large slices, arrange skin-side down in a container. Add soy sauce, Shaoxing wine, scallion sections, and sliced ginger, then steam in a steamer until cooked through. Take out and drain off excess liquid.
2
Step 2
Mix wet starch, eggs, Shaoxing wine, and soy sauce into a batter. Spread half of the batter evenly on a flat plate, place the knuckle skin-side down on top of the batter, then pour the remaining batter evenly over the knuckle.
3
Step 3
Place a wok over heat, add peanut oil and heat to 70% doneness (175°C). Use low heat to carefully lower the battered knuckle into the oil, fry until a crust forms, then remove. Reheat the oil over high heat until it reaches 80% doneness (approx. 200°C), switch back to low heat and fry until the knuckle surface is golden brown, cooked inside and crispy outside. Immediately remove and drain off excess oil.
4
Step 4
Cut into pieces with a knife and arrange on a plate, sprinkle with Sichuan pepper powder on top. Serve separately with a dish of 3 cm long scallion sections, a dish of sweet bean sauce, and a dish of Sichuan pepper salt for dipping.
