Chinese
Chinese - Jiangsu Su Cuisine
Pork Knuckle Jiangsu
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 whole pork knuckle (about 1.2kg)
- • 4 tbsp Shaoxing wine
- • 5 tbsp rock sugar
- • 4 tbsp light soy sauce
- • 2 tbsp dark soy sauce
- • 4 slices ginger
- • 3 spring onions
- • 1 star anise
- • 800ml water
Preparation Steps
1
Phase 1
Lower the knuckle into boiling water for 5 minutes and rinse off the scum.
2
Phase 2
Drain well, then fry the knuckle in a dry pan until the skin browns evenly.
3
Phase 3
Combine the knuckle with wine, soy sauces, rock sugar, ginger, spring onions, and star anise in 800ml water.
4
Phase 4
Bring to a boil, skim, then simmer gently for 2 hours, turning occasionally until the meat pulls from the bone.
5
Phase 5
Remove the knuckle and reduce the sauce over high heat until syrupy.
6
Phase 6
Glaze the knuckle with the glossy sauce and carve at the table.