Braised Pork Knuckles
This one-pot-comfort dish, 中式焖蹄膀(zhōng shì mèn tí páng) is a classic in Chinese cuisine, often cooked for loved ones!
Let's start cooking!
Step 1 - Blanching the pork knuckles
Place the pork knuckles in a pot of boiling water with spring onions and ginger.Usually regarded as a throwaway cut, pork knuckles aren’t only used in Chinese cuisine! The Filipino pata, and Bavarian schweinshaxe utilise this part as well.
Boil for 5 minutes. While boiling, use a spoon or ladle to skim any impurities on the surface of the liquid.
Remove pork knuckles from pot and rinse under cold water, and pat dry with a paper towel.
Discard spring onion and ginger.
Step 2 - Cook pork in broth
In a separate pot, add 500 ml water, chicken broth, star anise, black peppercorn, 3 Tbsp soy sauce, 1 Tbsp dark soy sauce and bring to a boil.
Add cooked pork knuckles into broth.
Simmer on medium heat for an hour.Use a pressure cooker to speed up the process!
After 1 hour, reduce to low heat and simmer for at least 30 minutes or until meat begins to fall off the bone.Braising enhances the flavor of the food, and keeps tough cuts of meat tender.
Garnish and Serve!
Garnish with sliced spring onion and serve with steamed rice.