Snow Pear Pork Knuckle
Shandong-style pork knuckle with snow pear — fresh, fragrant, and balanced sweet-savory flavor, with a non-greasy finish.
Ingredients
Pork knuckle (approx 1.5kg, scrape clean of hair and dirt, smash bones protruding from the meat)
2
Snow pear (peeled, cored, cut into wedges and soaked in cold water)
500 g
Vegetable oil
100 g
MSG
5 g
White sugar (divided use)
50 g
Salt
7 g
Sliced ginger
10 g
Cooking wine
15 g
Scallion segments
3
Instructions
1
Step 1
Scrape off all hair and dirt from the surface of the pork knuckle, smash the bones protruding from the meat, then blanch in boiling water, remove and rinse clean. Peel the snow pear, remove the core, cut into wedges and soak in cold water.
2
Step 2
Heat the vegetable oil in a wok, add white sugar (25g), MSG, salt and cooking wine, then add the pork knuckle. Once the liquid comes to a boil, skim off any foam. Simmer over low heat for 2 hours. When the pork knuckle is tender, add the pear wedges and simmer for another 3 minutes, then transfer the pork knuckle and pear to a serving plate.
3
Step 3
Turn the heat up to high and reduce the sauce in the original wok until thickened, then pour it over the pork knuckle and pear to serve.
