This is a dish I make almost every month. It doesn't use a drop of oil. The tender pork knuckle and skin are perfectly cooked and mixed with rice. It's incredibly delicious!
Materials
Steps for making braised pork knuckle
After buying the pork knuckle at the market, ask the vendor to singe the skin with an open flame until it turns black. Then, scrape off the blackened skin in warm water to remove any unpleasant odor.
Place the pork knuckle (after scraping off the black membrane) in a pot of cold water, add scallions, ginger, and garlic, bring to a boil over high heat with the lid off, and skim off the foam continuously. Once the foam has reduced, add cooking wine and simmer for 15 minutes.
Prepare the braising sauce (4 tablespoons of dark soy sauce, 2 tablespoons of dark soy sauce, 1 piece of red fermented bean curd for seasoning and coloring, 2 tablespoons of light soy sauce, 1 tablespoon of thirteen-spice powder, 2 tablespoons of rock sugar, 2 tablespoons of vinegar, and 1 bottle of beer). After mixing, bring it to a boil and set aside.
Line a casserole dish with a steamer rack, place the pork hock inside, pour in the braising sauce, and then add a small amount of cinnamon (half a stick), bay leaf (one piece), star anise (one piece), and dried chili peppers (to taste). Bring to a boil over high heat, then reduce to low heat and simmer for 2 hours.
Remove the pork hock from the water, strain out the broth, and turn up the heat to reduce the sauce.
