Tiger Skin Pork Knuckle
A signature dish of festive Hubei banquets, featuring a rich brown-red color with tender, fall-off-the-bone skin and meat—rich yet never greasy. Traditionally served to symbolize completeness and good fortune.
Ingredients
Pork knuckle (scorched skin, scraped clean of hair and dirt, washed)
1
Chopped scallion
15 g
Ginger pieces
10 g
White sugar
10 g
MSG
2 g
Ground black pepper
4 g
Aged brine
2000 g
Scallion knots
15 g
Peanut oil
1500 g
Instructions
1
Step 1
Scorch the pork knuckle skin, scrape clean all hair and dirt, wash thoroughly, then blanch in boiling water and drain.
2
Step 2
Pour aged brine into a clay pot, bring to a rolling boil over high heat, add the pork knuckle, simmer until 80% cooked, then remove and drain.
3
Step 3
Place a wok over high heat, pour in peanut oil, heat to 80% of its smoking point, add the pork knuckle to fry, remove when small bubbles appear on the skin and the surface is crispy.
4
Step 4
Cut decorative crosshatches on the meat side of the pork knuckle, place it skin-side down in a bowl, add scallion knots, white sugar, ginger pieces, MSG, and 50g of aged brine, steam over high heat until the skin and meat are tender and the sauce thickens, remove the scallion knots and ginger pieces, invert the knuckle onto a serving platter, pour the sauce over it, sprinkle with chopped scallion and ground black pepper to serve.
