Snow Pear Pork Knuckle

Name: Snow Pear Pork Knuckle
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Ingredients: 2 (approx 1.5 kg) Pork knuckle (scraped clean of hair and dirt, bones protruding from meat broken); 500 g Snow pear (peeled, cored, cut into wedges, soaked in cold water); 100 g Vegetable oil (for stir-frying); 5 g MSG (for seasoning); 50 g White sugar (25 g for stewing, remainder for stir-frying); 7 g Salt (for seasoning); 10 g Sliced ginger (for stewing); 15 g Cooking wine (for seasoning); 3 Scallion segments (for stewing)

Shandong-style braised pork shank with snow pear. The pear is added late in the cooking process to preserve its texture, yielding a delicately sweet, non-greasy finish.

2h 30m

Easy

0 favorites

Ingredients

Pork knuckle (scraped clean of hair and dirt, bones protruding from meat broken) 2 (approx 1.5 kg)

Snow pear (peeled, cored, cut into wedges, soaked in cold water) 500 g

Vegetable oil (for stir-frying) 100 g

MSG (for seasoning) 5 g

White sugar (25 g for stewing, remainder for stir-frying) 50 g

Salt (for seasoning) 7 g

Sliced ginger (for stewing) 10 g

Cooking wine (for seasoning) 15 g

Scallion segments (for stewing) 3

Instructions

Prepare Ingredients

Scrape all hair and dirt off the surface of the pork knuckle, break any bones protruding from the meat, then blanch in boiling water. Remove and rinse clean. Peel the snow pear, remove the core, cut into wedges, then soak in cold water.

Stew

Heat the vegetable oil in a wok, add 25 g of white sugar, MSG, salt, and cooking wine, then add the pork knuckle. Once the liquid comes to a boil, skim off any foam, then simmer on low heat for 2 hours. When the pork knuckle is tender, add the pear wedges and stew for 3 more minutes, then transfer the pork knuckle and pear to a serving plate.