Braised Pork Knuckle
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Instructions
Ingredients
1
Place pork knuckles and pig trotters in a cold water pot, add cooking wine, scallion and ginger, bring to a boil then remove
0:17
2
Pat dry the cleaned knuckles and trotters with paper towels
0:23
3
Add rock sugar to a pan to make sugar color
0:32
4
Stir fry until sugar turns dark red with small bubbles
0:44
5
Add the dried knuckles and trotters, coat evenly with sugar color
0:49
6
Add boiling water and spices: Sichuan peppercorns, grass fruit, cassia bark, star anise, bay leaves, dried chilies, scallion and ginger
1:00
7
Add more rock sugar, cooking wine, light soy sauce, oyster sauce, dark soy sauce and salt to taste
1:15
8
Transfer the knuckles and sauce to a pressure cooker
1:23
9
Cook on bean-tendon mode for 50 minutes, let pressure release naturally
1:33
10
Thicken some braising sauce with starch water until thick
1:55
11
Serve the braised pork knuckles with the thickened sauce
2:08
