Braised Pork Knuckle in Soy Sauce
Hunan — Mother recipe · ar de en es fr it ja pt ru zh
A true Chinese delicacy, the braised pork knuckle in soy sauce is a feast for both eyes and palate, with its tender texture and deep flavor.
⏱️ 10 min prep + 4 min cottura · 4 porzioni · media
Ingredients
- pork knuckle
- soy powder
- water
- sugar
- salt
- vegetable oil
- garlic
- fresh ginger
- dried chili peppers
- shrimp or krill shells
- green onions
Method
- In a large pot, bring water to a boil and simmer the pork knuckle for about an hour until partially cooked. Drain and pat dry.
- In the same pot, add vegetable oil and soy powder, stirring well to form a homogeneous sauce.
- Add the partially cooked pork knuckle to the sauce, season with dried chili peppers, salt, mashed garlic, and chopped ginger. Simmer for about 1 hour on medium-low heat.
- In a separate pan, fry shrimp or krill shells until golden brown. Add finely sliced green onions and mix into the main pot.
- Cook for an additional hour, stirring occasionally, until the knuckle is fully tender and well-braised.
The story
This dish originates from the Hunan region of China and is very popular due to its rich culinary history dating back to imperial times, distinguished by abundant use of local spices such as chili peppers.
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