Saturday, August 1, 2009

Braised pork knuckle

1 pork knuckle ( 1.2 kg)
2 bulbs of garlic
6 pcs shallot ( cut into thin slices)
60g old ginger ( flatten with back of knife)
50g rock sugar
2 tbsp light soya sauce
2 tbsp dark soya sauce
1/2 tsp salt
100-120ml black vinegar ( Yongcun laocu)
250-300ml water
4 tbsp cooking oil

1. Heat up 4 tbsp oil in saucepan and stir-fry shallot until golden brown.

2. Add in the pork knuckle, salt, light soya sauce, dark soya sauce and stir fry for 5 minutes.

3. Transfer the pork knuckle into a cooking pot.
4. Add in 1 cup of water, black vinegar, dark soya sauce, ginger and garlic and bring to boil over medium flame.
5. Turn to low flame and cover it to cook for 2 hours.
6. Check from time to time to make sure it does not drys up completely. Add in a bit of water if necessary.

7. Add in the rock sugar and cook for further 30 minutes.
8. Dish out the pork knuckle to serve. Discard the garlic and ginger.

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