Main Ingredients:
1 pork knuckle.
Additional Ingredients:
500g Shaoxing wine; 60g fresh ginger; 120g scallions; 80g dark soy sauce; 130g premium soy sauce; a pinch of Sichuan peppercorns; 2 star anise; 2 cinnamon sticks; 60g rock sugar; 10g cornstarch.
Taste: Salty and Sweet; Cooking Method: Braising; Time: Several Hours; Difficulty: Advanced.
Steps for Cooking My Delicious Creation – Dongpo Pork Knuckle
First, wash the pork knuckle.
60g fresh ginger and 120g scallions
A pinch of Sichuan peppercorns, 2 star anise, and 2 cinnamon sticks
80g dark soy sauce, 130g premium soy sauce, 60g rock sugar, and 500g Shaoxing wine
Boil the pork knuckle in boiling water for 10 minutes and remove.
Use a few bamboo chopsticks to form a well at the bottom of the pot.
Arrange the scallions and ginger slices in order.
Place the pork knuckle in with the skin facing down.
Add the dark soy sauce and premium soy sauce in order.
Add the Shaoxing wine.
Add water.
Add rock sugar.
Add seasonings. Bring to a boil over high heat and simmer over low heat for 2 hours (with a small flame).
After 2 hours, remove the pork knuckle and place it in a covered container (without the soup). Steam over high heat for 1 hour and remove.
Boil the soup from the braised pork knuckle, add water and cornstarch to thicken, and pour it over the pork knuckle.
Place the finished product on a bed of lettuce and coconut and serve.
