Wok-Fried Pork Knuckle

Name: Wok-Fried Pork Knuckle
Prep time: 50 min
Cook time: 1 h 10 min
Total time: 2 h
Ingredients: 1 (approx. 750 g) pork front knuckle (scraped to remove fine hairs on the skin); 75 g water starch (for making egg batter); 1 kg braised soy brine sauce (for marinating and steaming); 1 egg (beaten for batter preparation); 1 kg soybean oil (actual consumption 50 g); 25 g green onion (cut into chunks); 25 g ginger (cut into chunks); 50 g sesame salt (accompanying condiment)

Korean-style pork knuckle, steamed first then fried until golden and crispy, served with sesame salt.

2 hours

Easy

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Ingredients

pork front knuckle (scraped to remove fine hairs on the skin) 1 (approx. 750 g)

water starch (for making egg batter) 75 g

braised soy brine sauce (for marinating and steaming) 1 kg

egg (beaten for batter preparation) 1

soybean oil (actual consumption 50 g) 1 kg

green onion (cut into chunks) 25 g

ginger (cut into chunks) 25 g

sesame salt (accompanying condiment) 50 g

Instructions

Prepare the pork knuckle

Scrape fine hairs off the knuckle's skin, place it in a pot of boiling water and boil for 15 minutes. Remove, rinse off blood and impurities, cut open with a knife, then place it in the braised soy brine sauce to marinate for 20 minutes. Take it out, put it in a bowl, add green onion chunks, ginger chunks, and braised soy brine sauce to taste. Place in a steamer, steam until tender, remove, drain off the liquid, and set aside.

Coat with egg batter

Mix the egg and water starch into a batter, put it in a soup plate. After removing the bone from the knuckle, coat the entire knuckle evenly with the egg batter and lay it flat.

Deep fry

Heat a wok, add soybean oil. When the oil reaches roughly 80% heat, push the knuckle into the wok. Fry until the skin turns golden yellow, remove, drain off excess oil, cut into chunks, and arrange on a serving platter.