Pepper Salt Pork Knuckle
Savory and crispy, this dish is ideal for autumn and winter. The pork knuckle is first steamed, then fried, and served sprinkled with salt and pepper.
Ingredients
pork knuckle (washed, split open, deboned)
1
dry water chestnut flour (to be mixed with water before use)
65 g
soy sauce
6.5 g
pepper salt mixture (finely ground Sichuan peppercorns mixed with salt, roasted)
6.5 g
chopped scallion
4 g
ginger
4 g
yellow rice wine
6.5 g
fine salt
2.5 g
lard (for frying and deep frying)
to taste
Instructions
1
Step 1
Wash the pork knuckle, split it open, add yellow rice wine, soy sauce, salt, scallion, and ginger, steam in a steamer until fully cooked, then remove and debone.
2
Step 2
Mix the wet water chestnut flour into a smooth batter, coat the pork knuckle meat evenly, place in a lard-filled pan and fry both sides until golden. Then transfer to a wok of hot oil and deep fry until crispy, remove and cut into small cubes, then sprinkle with the prepared pepper salt mixture (finely ground Sichuan peppercorns mixed with roasted salt) to serve.
