Spicy Pork Knuckle
A bright, glossy red pork knuckle dish with tender, fall-apart meat and a fragrant, spicy, delicious flavor.
Ingredients
Pork knuckle (cut into large pieces with skin on)
1 (approx. 500 g)
Cooking oil
500 g (actual consumption 50 g)
Scallions (cut into segments)
3
Ginger (cut into slices)
1 small
Garlic
3 cloves
Soy sauce
1 tbsp
Star anise
to taste
Cooking wine
2 tbsp
Starch
to taste
Aromatic vinegar
3 tbsp
Chili bean paste
3 tsp
White sugar
1 tsp
Fine salt
1 tsp
MSG
2 tsp
Stock (for stewing)
10 tbsp
Ground white pepper
2 tsp
Sesame oil
1 tsp
Instructions
1
Marinating
After washing the pork knuckle, cut it into large pieces with the skin on, coat evenly with soy sauce and marinate for 10 minutes; wash the scallions and ginger, cut into segments and slices respectively.
2
Frying
Pour cooking oil into the pot, heat until hot, fry the pork knuckle until light golden, remove and soak in cold water.
3
Stewing
Wash the pot and return it to the heat, add the leftover soy sauce from marinating, the pork knuckle, scallions, ginger, star anise, cooking wine and water, simmer on low heat until the meat is tender and the sauce thickens.
4
Saucing
Wash the pot, add a small amount of oil and heat, stir-fry chili bean paste, garlic and minced ginger until fragrant, pour in the stewing sauce from the pork knuckle, add sugar, aromatic vinegar, salt and MSG, bring to a boil, pour in starch water to thicken the sauce, sprinkle with chopped scallions and sesame oil, then pour over the pork knuckle and serve.
