Hello everyone, I'm a Hakka!Today I would like to share with you a very delicious home-cooked dish - braised pork knuckle!This dish is tender in texture and rich in sauce, making it a great dish to go with rice. Let me take a closer look at how this dish is made.
Start by preparing the required materials:Pork knuckles: 2 pieces, ginger slices: 5 slices, green onions: 2 stalks, garlic: 5 cloves, star anise: 2 pieces, cinnamon: 1 piece, bay leaf: 2 pieces, rock sugar: 20 grams, light soy sauce: 50 ml, dark soy sauce: 20 ml, cooking wine: 50 ml, water, salt, cooking oil: appropriate amount.
Production steps
1.Wash the pig's hands, scrape off the stray hair on the surface with a knife, and then chop it into small pieces. Blanch the pork knuckles in boiling water to remove blood and impurities, remove and drain for later use.
2.Heat the pan with cold oil, add rock sugar, and slowly fry over low heat until the rock sugar melts and turns caramel color. Be careful not to over-fry to avoid bitter sugar.
3.Pour the blanched pork knuckles into the pan and stir-fry evenly so that the pork knuckles are evenly coated with sugar.
4.Add ginger slices, green onions, garlic, star anise, cinnamon, bay leaves and other seasonings, and continue to stir-fry evenly.
5.Add light soy sauce, dark soy sauce and cooking wine: stir-fry evenly to allow the pork knuckles to fully absorb the aroma of the seasoning.
6.Add an appropriate amount of water, and cover the pork knuckles. Once the heat is boiling, reduce the heat to low and simmer for about 1 hour, until the pork knuckles are soft and flavorful.
7.Add salt to taste and reduce the juice over high heat to thicken the soup.
8.Place the braised pork knuckle on a plate, sprinkle with some chopped green onions for garnish, and serve.
Tips:
1.The pig hands should be blanched first to remove blood and impurities, which can make the pig hands more clean and hygienic, and can also remove some fishy smells.
2.When frying the sugar color, you should fry it slowly over low heat, and do not overfry it, so as not to make the sugar color bitter.
3.Simmer for a long enough time so that the pork knuckles are soft and flavorful, and the taste is better.
4.When seasoning, add salt in an appropriate amount according to personal taste, and do not add too much to avoid being too salty.
The delicious taste of the braised pork knuckle is absolutely unforgettable. The pork knuckle is stewed until soft and flavorful, and every bite is filled with the flavor of the rich teriyaki sauce. The pork skin Q is chewy, the meat is tender and juicy, fat but not greasy. The sauce has a mellow flavor with a moderate amount of sweet and salty, and it has a lingering aftertaste. This dish can be eaten not only with rice, but also as an accompaniment to the sake, which can be shared with friends and family.
The above is the method of braised pork knuckle that I shared with you, I hope you like it. If you have any questions or suggestions, please leave them in the comment area. Thank you for your support, and remember to like, comment and share!
A gastronomic tutorial for home cooking