Chinese-style pork knuckle
Description
The dish is prepared without unnecessary complications. To make the knuckle really tender and melt in your mouth, it should be simmered over very low heat for at least 3 hours. Afterwards, check for doneness and continue cooking if necessary. During cooking, you can add soy sauce, salt, or sugar to the broth, adjusting the flavor as desired. The finished dish can then be served.
Instructions
- 1
Step 1
Wash the pork knuckle thoroughly and prepare the remaining ingredients. I have pepper marinated in oil.
- 2
Step 2
Place the knuckle in a saucepan, pour in water, and put on the heat.
- 3
Step 3
Meanwhile, peel and chop the onion, garlic, and ginger.
- 4
Step 4
Heat a little oil in a frying pan, add the onion, garlic, ginger, and chili. Sauté for 2–3 minutes.
- 5
Step 5
Remove the pork knuckle, place it on a pan, and fry for another 5-7 minutes, turning occasionally. During frying, you can remove the chili to prevent the knuckle from being too spicy.
- 6
Step 6
Transfer all the contents of the frying pan into a pot.
- 7
Step 7
Add sugar, soy sauce, and a couple of tablespoons of salt. Pour in the hot broth in which the knuckle had been boiled, and place the pot over heat. Once it comes to a boil, reduce the heat to a minimum, cover with a lid, and let it simmer.
- 8
Step 8
I boiled the knuckle for about 3.5 hours.
- 9
Step 9
Serve at the table.