Tea-Smoked Golden Pork Knuckle
This specialty pig trotter dish features pig trotters wrapped around marinated meat filling, then braised and smoked.
Ingredients
Pig hind knuckle (cleaned, bones removed, skin and meat set aside)
1
Pork tenderloin (minced, coated with A marinade and marinated for several days, set aside)
500 g
Cotton string (tied to toothpicks set aside)
Several
Toothpicks
1
Clean cloth (for wrapping the pork knuckle)
1
Aluminum foil
1
Grill rack
1
MSG (braising seasoning)
to taste
Sugar (braising seasoning)
to taste
Star anise (braising seasoning)
3
Cinnamon stick (braising seasoning)
1
Licorice slices (braising seasoning)
3 slices
Sichuan peppercorns (braising seasoning)
a pinch
MSG (A marinade: for marinating)
a pinch
Curing salt (A marinade: for marinating)
a pinch
Salt (A marinade: for marinating)
a pinch
Sugar (B mix: for smoking)
250 g
Tea leaves (B mix: for smoking)
1 tbsp
Instructions
1
Prepare Ingredients
Mince the pork tenderloin, coat with A marinade and marinate for several days, then set aside; clean the pig hind knuckle, use a knife to remove the bones, leaving only the skin and meat set aside; tie cotton string to toothpicks and set aside.
2
Wrap and Steam
Take the marinated minced pork, stuff it into the deboned pig knuckle, tie tightly with cotton string and sew shut, then wrap the knuckle with a clean cloth, place it in a steamer and steam until cooked through. Remove, take off the cloth and let cool.
3
Braise
Simmer the braising seasoning over low heat to release the flavor. Put the pork knuckle into the braising liquid and braise until fully infused with flavor. Remove and drain.
4
Smoke
Take a single pot, line it with aluminum foil and place B mix on top. Set the pork knuckle on the grill rack, also place it inside the pot, cover with a lid and smoke over low heat until the knuckle turns golden brown. Remove and let cool, remove the cotton string, then slice and serve.
