Red Braised Pork Knuckle

Name: Red Braised Pork Knuckle
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Cuisine: Chinese
Ingredients: 1000 g pork knuckle (select fresh pork knuckle with thin skin and fine pores, debone and shape into a round peach shape); 2000 g (actual usage 75 g) peanut oil (auxiliary ingredient, for frying); 50 g soy sauce (auxiliary ingredient); 75 g cooking wine (auxiliary ingredient); 1.5 g salt (auxiliary ingredient); scallion (auxiliary ingredient), a pinch; ginger (auxiliary ingredient), a pinch; five-spice powder (auxiliary ingredient), a pinch; 15 g starch (auxiliary ingredient, for thickening sauce); 10 g sugar (auxiliary ingredient); soup (auxiliary ingredient, braising soup), to taste; garlic sprout (auxiliary ingredient, cut into sections), a pinch

A traditional specialty from Northeast China, featuring a glossy golden-red color, tender and succulent texture, and rich, fragrant aroma.

2h 5m

Easy

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Ingredients

pork knuckle (select fresh pork knuckle with thin skin and fine pores, debone and shape into a round peach shape) 1000 g

peanut oil (auxiliary ingredient, for frying) 2000 g (actual usage 75 g)

soy sauce (auxiliary ingredient) 50 g

cooking wine (auxiliary ingredient) 75 g

salt (auxiliary ingredient) 1.5 g

scallion (auxiliary ingredient) a pinch

ginger (auxiliary ingredient) a pinch

five-spice powder (auxiliary ingredient) a pinch

starch (auxiliary ingredient, for thickening sauce) 15 g

sugar (auxiliary ingredient) 10 g

soup (auxiliary ingredient, braising soup) to taste

garlic sprout (auxiliary ingredient, cut into sections) a pinch

Instructions

Select and Prepare Ingredients

Select fresh pork knuckle with thin skin and fine pores, debone and shape into a round peach shape.

Braise and Boil

Place the pork knuckle skin-side up in the five-spice braising pot, heat and cook until it is 50% cooked, then remove.

Deep Fry

Heat the oil pan, place the pork knuckle skin-side down and fry until golden, turn it constantly while frying to prevent burning at the bottom.

Steam

After frying, remove the pork knuckle and place it in a bowl, add scallion and ginger, dilute the braising soup with some water, pour it into the bowl, then steam in a steamer until tender.

Reduce Sauce and Pour Over

Place the steamed pork knuckle upside down on a large plate, drain the soup into the plate, add cooking wine and MSG, adjust the color and flavor, start thickening the sauce, sprinkle with cut garlic sprouts, drizzle with finishing oil, then pour over the pork knuckle to serve.