Recipes
Braised Pork Knuckles with Preserved Plum
Braised Pork Knuckles with Preserved Plum
Recipe Details
Pork knuckle is the joint of the front leg. It is mostly bones and some skin, a little fat and lots of tendons. It has a great deal of collagen so it is a tonic for our skin. The pork knuckle with the sweet and sour preserved plum is appetizing.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Slice the shallot and ginger
Step 2
In a pot, bring the water to boil and blanch the pork knuckles for 15 minutes. Drain and set aside
Step 3
In a pot, add some oil on a medium high heat. Sauté the shallot and ginger until fragrant. Sear the pork knuckles until golden brown.
Step 4
Add the Chinese cooking wine, dark vinegar, dark soy sauce, light soy sauce, star anise, sweet dried plums, rock sugar and water (just enough to cover). Bring it to boil and reduce the heat to medium.
Step 5
Cover the lid and cook for 2 hours until the knuckle is tender. Ready to serve
Ingredients
General Ingredients
Pork knuckle is the joint of the front leg. It is mostly bones and some skin, a little fat and lots of tendons. It has a great deal of collagen so it is a tonic for our skin. The pork knuckle with the sweet and sour preserved plum is appetizing.
Step by Step Instructions
Step 1
Slice the shallot and ginger
Step 2
In a pot, bring the water to boil and blanch the pork knuckles for 15 minutes. Drain and set aside
Step 3
In a pot, add some oil on a medium high heat. Sauté the shallot and ginger until fragrant. Sear the pork knuckles until golden brown.
Step 4
Add the Chinese cooking wine, dark vinegar, dark soy sauce, light soy sauce, star anise, sweet dried plums, rock sugar and water (just enough to cover). Bring it to boil and reduce the heat to medium.
Step 5
Cover the lid and cook for 2 hours until the knuckle is tender. Ready to serve