Sea Cucumber and Pork Knuckle

Name: Sea Cucumber and Pork Knuckle
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Ingredients: 500 g Sea cucumber (rehydrated); 800 g Pork knuckle with skin; 400 g Peanut oil; 15 g Refined salt; 12 g Ginger; 6 g Scallion; 5 g Sichuan peppercorn; 5 g Star anise; 3 g Cinnamon bark; 25 g Soy sauce; 250 g Clear broth; 35 g Shaoxing wine; 65 g White sugar; 25 g Dry starch

This Shandong-style sea cucumber and pork knuckle dish is glossy and richly colored, with tender pork that is succulent but not greasy, soft, silky sea cucumber, and a pronounced scallion aroma.

3h 30m

Easy

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Ingredients

Sea cucumber (rehydrated) 500 g

Pork knuckle with skin 800 g

Peanut oil 400 g

Refined salt 15 g

Ginger 12 g

Scallion 6 g

Sichuan peppercorn 5 g

Star anise 5 g

Cinnamon bark 3 g

Soy sauce 25 g

Clear broth 250 g

Shaoxing wine 35 g

White sugar 65 g

Dry starch 25 g

Instructions

Prepare the Sea Cucumber

Split the sea cucumber lengthwise into slices, blanch in boiling water, then remove and drain well.

Prepare the Pork Knuckle

Cut the scallions into 3 cm segments and slice the ginger thinly. Wash the pork knuckle, scorch the outer skin over a flame, then soak in warm water briefly. Scrape off the charred skin with a knife, place in a pot, add water to cover the knuckle, bring to a boil over high heat, skim off the scum, then switch to low heat and simmer until cooked through. Remove and debone.

Deep-Fry the Ingredients

Add peanut oil to a wok and heat over high heat to 80% hot (about 200°C). Add the pork knuckle and fry until golden brown, then remove. When the oil reaches 70% hot (about 175°C), add the sea cucumber, briefly pass through the oil, then remove.

Steam the Pork Knuckle

Place the pork meat skin-side down into a large bowl (score a 2 cm crosshatch pattern into the meat with a knife, but do not cut through the skin). Add the scallion segments, Sichuan peppercorns, ginger slices, star anise, cinnamon bark, clear broth, soy sauce, refined salt, and Shaoxing wine. Steam until tender.

Plate and Make the Sauce

First, strain the cooking liquid into a bowl and pick out the aromatics. Invert the pork meat onto a soup bowl or plate. In a wok, reserve a small amount of oil and heat over high heat to 70% hot (about 175°C). Add the scallion segments and fry until golden, then add the soy sauce, reserved broth, refined salt, white sugar, sea cucumber, Shaoxing wine, and clear broth. Bring to a boil, thicken with a starch slurry, drizzle with Sichuan peppercorn oil, then pour over the pork knuckle to serve.