Braised pork knuckle

Method

1. 01

   Step 1

   Take a pork hock, wash it and set it aside. When you buy it, you can ask the seller to burn off the hair with a blowtorch, otherwise you will have to clean the pig hair thoroughly later.

   

2. 02

   Step 2

   Add water to a pot, add the pork hock, scallions, ginger, and cooking wine. Bring to a boil over high heat for 5 minutes, skimming off any foam. Remove the pork hock and rinse it thoroughly with warm water.

   

3. 03

   Step 3

   Heat a wok over low heat, add oil, then add rock sugar and stir until melted.

   

4. 04

   Step 4

   Stir-fry until the sugar turns brownish-red.

   

5. 05

   Step 5

   Add scallions, ginger, and star anise and stir-fry briefly.

   

6. 06

   Step 6

   Place the pork knuckle in the pan, add dark soy sauce, light soy sauce, and salt. Add water to cover half of the knuckle and bring to a boil over high heat.

   

7. 07

   Step 7

   Pour the pork knuckle and broth into a clay pot. If you don't have a clay pot, you can use a wok or a pressure cooker. Pressure cook for 20 30 .

   

8. 08

   Step 8

   Simmer over medium heat 1.5 1 , stirring once or twice halfway through to prevent sticking and to ensure even heating and a better color.

   

9. 09

   Step 9

   If the meat is easily pierced with chopsticks, turn off the heat and remove it from the pan.

   

10. 10

    Step 10

    Ladle two spoonfuls of broth from the clay pot into a wok, bring to a boil over high heat, then thicken with cornstarch slurry until the broth becomes thick.

    

11. 11

    Step 11

    Arrange the pork knuckle on a plate and drizzle with the broth.

    

12. 12

    Step 12

    A delicious braised pork knuckle is ready!