Main Ingredients:
Pork Knuckle: 1 piece.
Additional Ingredients:
Shaoxing Wine: 500g; Fresh Ginger: 60g; Spring Onions: 120g; Dark Soy Sauce: 80g; Light Soy Sauce: 130g; Sichuan Peppercorns: to taste; Star Anise: 2 pieces; Cinnamon: 2 small pieces; Rock Sugar: 60g.
Taste: Salty and Sweet; Cooking Method: Boiling; Cooking Time: Several Hours; Difficulty: Moderate.
Detailed Steps for Cooking Delicious Dongpo Pork Knuckle
1 piece of pork knuckle with skin
60g fresh ginger, 120g spring onions
First, wash the knuckle and boil in water for 10 minutes, then remove
First, wash the knuckle and boil in water for 10 minutes, then remove
A pinch of Sichuan peppercorns, 2 star anise, 4 small pieces of cinnamon
Arrange spring onions and ginger slices on top of chopsticks
Place the knuckle skin-side down
Add dark soy sauce and light soy sauce one by one
Add Shaoxing wine
Pour in water
Rock sugar
Seasonings
Bring to a boil, then simmer on low heat for 2 hours (very low heat). Once done, remove the knuckle and place it in a covered container (without the broth)
Steam on high heat for 1 hour, then remove
Bring the broth from stewing the meat to a boil, add water starch to thicken
Pour over the knuckle and it’s ready to serve
