Homemade braised pork elbow

Braised pork knuckle is a delicacy that has always been on Chinese tables. Its fatty but not greasy taste makes people want to eat it again and again. If it is well cooked, it can be said to be a textbook delicacy that can carry through the color, aroma and taste to the end. So, can such a delicacy be made at home? The answer is of course yes. It is quite simple to do. Let me introduce it to you in detail below.

Braised pork elbow in soy sauce is one of the traditional Chinese foods, which is rich in nutrition and has good color, aroma and taste. Beijing’s “Tianfuhao” braised pork elbow is famous far and wide. In addition, braised pork elbow is a famous historical dish in Weifang. It is popular among people because it is soft, rich, fatty but not greasy, and nutritious. It was once rated as a "Famous Shandong Snack".

Ingredients

raw material:

One pork elbow (about 500 grams), 45ml soy sauce, 10g brown sugar, 5 rock candies, 10g salt, 2 scallions, 5 slices of ginger, and 30ml white wine.

Brine Ingredients:

4 bay leaves, 8 dried chilies, 10 peppercorns, 1 cinnamon stick, 2 grass caraway seeds, 2 star anise, 4 cloves, and 1 white cardamom.

Methods/Steps

Wash the elbow, remove the hair on the surface with a razor, drain the water and set aside. Heat the wok without oil until it is 30% hot, add 2 slices of ginger, 2 small pieces of green onion, white wine, brown sugar, 4 crystal sugars, and soy sauce and bring to a boil over low heat;

Add the pork elbow and continue to heat over low heat. Turn it over when one side of the pork elbow turns red and continue to cook until all sides are colored.

After the pork elbow is colored, remove it and let it cool. At the same time, put the marinade ingredients in the pressure cooker, pour in the remaining soy sauce soup from the coloring, put in the cooled pork elbow, add clean water and boil it over high heat, and skim off the foam on the surface;

Turn the heat to medium-low and add the remaining scallions, ginger, rock sugar, and salt. Continue to cook for 30 minutes after the pressure cooker is on.

After turning off the heat, continue to soak the stewed pork elbow in the pressure cooker until it is completely cool, then slice it and eat it, or drizzle it with a little balsamic vinegar and red oil and eat it cold.