Braised Overnight Pork Knuckle Recipe 卤隔夜猪手秘方

The Ultimate Pork Knuckle Recipe in Best Spiced Broth!

Often when I had pork braised in pork broth, I am always unsatisfied with the pork flavor. I always thought that the flavor of the broth never really penetrate into the meat of the pork, no matter how good the broth is. When I was pondering upon this, I come to thought why don’t I try this technique that was thought to me by a Guangzhou’s chef – Chef Ming. I tried it and it works! The flavor penetrate into the meat really well and here it is, I am sharing it with you guys!

Lead Time : 2 hours

Serve 4

Ingredients

  • 600g of Pork Knuckle (Chopped)
  • 5 bulb of Garlic (Roasted or Regular)
  • 2 bulb of Red Onion
  • 2 pcs of Star Anise
  • 1 tbsp of Peppercorn
  • 1 tsp of Crushed Black Pepper
  • 2 pcs of Bay Leaf
  • 3 tbsp of Soy Sauce
  • 3 tbsp of Fish Sauce
  • 1 tbsp of Sugar
  • 1 tsp of Salt
  • 1 tbsp of Thick Soy Sauce
  • Cooking oil for pan frying
  • 2 liters of Water

Preparation

  1. Clean and rinse chopped pork knuckle. Strain and set aside.
  2. Peel onion and cut into halves.
  3. Cut garlic into halves.
  4. Prepare the other ingredients

Cooking

  1. Preheat a stock pot with cooking oil, with low heat, pan fry red onion and garlic to brown. Set aside browned red onion and garlic.
  2. Add cooking oil to stock pot. With low heat, add crushed black pepper, peppercorn, star anise and bay leaf. Toss them to aromatic fragrance.
  3. Add browned red onion and garlic into pot and thoroughly stir them.
  4. Switch to high heat and add soy sauce.
  5. Add water to deglaze. Bring to a boil then reduce to a simmer.
  6. Skim away all the foam.
  7. Keep covered and simmer for 90 minutes.
  8. After 90 minutes, season broth with fish sauce, sugar, salt and thick soy sauce.
  9. Remove from heat and let cool.
  10. Then keep in refrigerator overnight.
  11. Reheat the next day before serving.

Tips

  • Flavor penetration intensify when the meat are left in the broth overnight. This way, the meat would not become too soft.
  • The broth can be kept and reuse to cook the next batch of pork knuckle or meat. Keep broth in freezer.

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