Braised pork knuckle

Method

1. 01

   Step 1

   Select 2 pork hind shanks and cut them into 4 pieces. Clean them thoroughly (the cutting and cleaning can be done by the butcher).

   

2. 02

   Step 2

   Blanch the meat in boiling water for a while to remove any unpleasant odor; then remove the pork hock and wash off any remaining blood foam.

   

3. 03

   Step 3

   Heat oil in a pan, add rock sugar and stir-fry until caramelized. Once the sugar foam boils, turn the gas stove to low heat and add the cleaned pork knuckle to stir-fry until caramelized.

   

4. 04

   Step 4

   Place the following ingredients in a pressure cooker: 2 scallions, 1 small piece of ginger, 2 star anise, 4 bay leaves, 1 small piece of fermented bean curd (mixed with water), 2 teaspoons of sweet bean sauce, a suitable amount of chicken bouillon, and a little salt at the bottom. Then place the pork knuckle on top and pour in enough water to cover the pork knuckle (but not to the maximum water level line of the pressure cooker). Add dark soy sauce for color. Once the pressure cooker reaches pressure, reduce the heat to low and simmer 25 minutes. Turn off the heat.

   

5. 05

   Step 5

   The pork knuckle is already cooked. To enhance the flavor, you can simmer it over low heat a few times (heat it, turn off the heat, let the soup cool, and then reheat it). Before serving, add 2 small pieces of rock sugar to the broth and simmer it. This will give the pork knuckle a glossy skin.