Pork Knuckles with Red Fermented Bean Curd 南乳炆豬手

Nguyên liệu

• 1.4 kg Pork knuckles (, bone-in)
• 40 g Red fermented bean curd (, approx. 4 cubes)
• 2 tbsp Red yeast rice liquid ((the red liquid that is found in red fermented bean curd))
• 1 tsp Sugar
• 1 tbsp Light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp Dark soy sauce
• 1 c Raw peanuts
• 3 slices Ginger
• 1 stalk Green onion (, large segments)
• 4 cloves Garlic (, rough chopped)
• 2 Star anise
• 4 Bay leaves
• 1 Small cinnamon stick
• 40 g Rock sugar
• 2 tbsp Oil
• 1 L Water

Cách làm

1. 1

   Place pork knuckles into a large pot and fill with water so that water covers the pork knuckles. Bring to a boil using high heat. When water boils, turn heat down to medium and cook for 5 minutes

2. 2

   Rinse pork knuckles with cold water

3. 3

   Strain in colander

4. 4

   Soak peanuts for 30 minutes

5. 5

   Place peanuts into a pot and add water. Bring to a boil using high heat. Turn heat down to medium and cook for 30 minutes. Drain and set aside

6. 6

   Prepare 4 cubes of red fermented bean curd and 2 tbsp of the red yeast rice liquid that is in the jar of red fermented bean curd

7. 7

   Add 1 tsp sugar, 1 tbsp light soy sauce, 1 tsp dark soy sauce and 1 tbsp Shaoxing wine. Mix and break apart the bean curd. Set aside

8. 8

   Prepare ginger, garlic and green onions

9. 9

   After pork knuckles have cooled, pluck any hairs that are still on with a fish bone tweezer (or any kind of tweezer) and set aside

10. 10

    In a wok, on medium high heat, add 2 tbsp oil, add ginger, garlic and green onions. Stir-fry until aromatic

11. 11

    Add red fermented bean curd mixture to the wok. Mix well

12. 12

    Add pork knuckles to the wok and mix with the sauce

13. 13

    Add peanuts, star anise, bay leaves, cinnamon stick and rock sugar to the wok

14. 14

    Add enough water to almost cover the pork knuckles

15. 15

    Turn heat to high. When the liquid boils, turn the heat to low and cook for 50 minutes, stirring every 15 minutes

16. 16

    After 50 minutes, do not remove the lid and turn off the heat. Let it sit for 15 minutes

17. 17

    After 15 minutes, remove the lid. Use a chopstick to test the texture. The chopstick should be able to go through the meat easily. If you want the meat softer, turn heat on low and cook for another 15 minutes and check again

18. 18

    Once texture is right, turn heat to high to evaporate some of the liquid. Continue stirring so nothing sticks to the bottom of the wok. You can turn off heat when you reach your desired sauce consistency. If the liquid is too much to evaporate, you may also choose to add a cornstarch slurry with equal parts cornstarch and water

19. 19

    Taste test. Add sugar, salt, soy sauce if necessary. Add more dark soy sauce if you would like a darker colour

20. 20

    Serve over rice or noodles