Braised Pork Knuckle is a traditional dish from Henan, known for its long history and widespread popularity. It is often served at festive occasions, such as weddings and birthdays.The preparation of Braised Pork Knuckle involves a series of steps, including blanching, boiling, frying,and braising.

How to make Braised Pork Knuckle

IngredientsPreparation

750g pork knuckle, 10g scallions,ginger10g,10g white sugar, 5g salt, 10ml Shaoxing wine,20ml soy sauce,500ml broth, 500ml oil.Instructions1. Chop scallions and ginger, clean the pork knuckle thoroughly, and remove any remaining hairs using tweezers.2. Place the cleaned pork knuckle in a pot, add enough cold water to cover it by 3cm, and bring to a boil over high heat. Once the blood has stopped bubbling, remove the pot from the heat and drain the water. Then, evenly coat the pork knuckle with sugar.

3. Heat the oil in a frying pan over medium heat until it is 70% hot. Add the pork knuckle and cook over medium heat, turning occasionally to ensure even cooking. Fry until the pork knuckle is a rich brown color, then remove and drain.

4. Place the fried pork knuckle in a large bowl. Add half of the soy sauce, scallions, ginger, and 100ml broth. Bring to a boil over high heat, then add the pork knuckle and steam for 1 hour, or until the meat is tender.

5. After steaming, remove the scallions and ginger, and place the pork knuckle in a frying pan. Add 1/2 teaspoon of salt, Shaoxing wine, and 400ml broth. Cook over medium heat for 30 minutes, or until the sauce has thickened. Serve the pork knuckle, drizzled with the sauce.TipsIt is important to coat the pork knuckle with sugar before frying, as this gives it a beautiful color and flavor. To make the sugar coating, heat 50ml oil and 250g sugar (or rock sugar) in a frying pan over medium heat, stirring constantly until the sugar melts. Reduce the heat and continue to simmer until the sugar syrup begins to bubble and then slowly subside. When the syrup color turns a rich brown and the large bubbles disappear, add 200ml cold water and stir well. Bring to a boil over high heat to finish the sugar syrup.How to make Braised Pork KnuckleIngredientsPork knuckle, scallions, ginger,peanuts,

oil, sugar, white sugar,

MSG,

salt, rice wine, soy sauce, garlic and ginger paste,

peppercorns.

Instructions

1. Remove the skin and fur from the pork knuckle. Rinse it thoroughly and then scrape it clean. Cut the pork knuckle into pieces and place it in a pot. Bring to a boil over high heat, and cook until the blood has stopped bubbling. Remove the pot from the heat and drain the water. Add scallions, ginger, and peppercorns.

2. Add 1 tablespoon of oil and 2 tablespoons of sugar to a pot. Cook over low heat, stirring constantly, until the sugar melts and forms a thick, clear syrup.

3. Cut the pork knuckle into pieces and place it skin-side down in a bowl. Add the pork knuckle and the broth, and steam for 1 hour.4. Remove the scallions and peppercorns.5. Add the sugar syrup to a frying pan. Add a little salt and sugar, and cook over medium heat, turning the pork knuckle frequently until it is tender, juicy, and the sauce has thickened. Place the pork knuckle skin-side up on a plate lined with lettuce.6. Drizzle with the remaining sauce.TipsThis Braised Pork Knuckle recipe uses a meat seasoning packet, which contains star anise, cinnamon, cloves, and dried orange peel.Tips for making Braised Pork Knuckle

1. Proper pre-processing is important. Roast the pork knuckle over fire until it is golden brown, then boil in water for two hours. This will remove any fishy smell.

2. The sugar syrup is also important. Cook it thoroughly to bring out its flavor.3. Make sure the pork knuckle is clean of any fur.Remove the hairs, soak in warm water and scrape clean, then cut the pork knee into pieces and cook in a pot with fire. Remove the blood and discard it, add scallions, ginger, and Sichuan peppercorns.Stew the meatAdd a seasoning packet, cooking wine, soy sauce, and salt, cook until 70% cooked, then remove and cool.

2. Add 1 tablespoon of oil, 2 tablespoons of sugar, and cook over low heat until the sugar is completely melted and frothy. Evenly coat the pork knee skin with the cooked soup color.

3. Cut several cuts across the pork knee, being careful not to cut through the skin. Place the pork knee skin-down in a large bowl, add the previously cooked soup, and place in a pot. Steam for 1 hour.

4. Remove scallions, ginger, Sichuan peppercorns, etc.

5. Add the sugar cooked earlier in a pan, add a little salt and rock sugar, place the pork knee skin-down, and cook until the pork is tender, the meat is soft, and the juice is concentrated. Carefully flip the pork knee skin-up.LettucePlace on a prepared plate.Add flavor with the remaining soup and MSG.

Tips

This method of cooking pork knee includes a meat stew seasoning packet, which consists of star anise, cinnamon, cardamom, and bay leaves.

What are the techniques for cooking pork knee?

Cooking techniques

1. The initial processing is very important. Roast the pork knee over fire until golden brown, then soak in water for 2 hours, which will eliminate the fishy smell.

2. The preparation of the soup color is also very important. It is necessary to cook the soup color fully.

3. The hairs on the pork knee must be cleaned.