Red Cooked Pork Knuckle
Author: What's-4-Chow
Recipe type: Pork
Cuisine: Chinese
Prep time:
Cook time:
Total time:
Serves: 4
Tender, succulent pork knuckles with a wonderful sweet and sour glaze sauce.
Ingredients
- 2 x 750g Pork knuckles (NOT pickled)
For the master sauce
- 4 Spring onions, bruised
- 4cm (1½+ inch) Ginger cut into rounds
- 2 Tbs Szechuan peppercorns
- 100ml Light soy sauce
- 1Tbs (15ml) Oyster sauce
- 1Tbs (15ml) Hoisin sauce
- 1Tbs (15ml) Hot chilli sauce
- 1 Liter good quality chicken stock
- Water to cover
For the sauce
- 1 Cup of the reserved master sauce
- 2 Tsp Cornflour dissolved in a little water
- 1 Tbs Sugar
- 1 Tbs White wine vinegar
- 2 Tbs (30ml) Good quality tomato sauce
Instructions
For the knuckles
- Examine the pork knuckles to find the thinnest side and cut through the skin down to the bone
- Place the knuckles in a pot along with all of the master sauce ingredients
- Bring the pot to the boil and continue to boil for 60 minutes
- Reduce the heat and simmer the pot for a further 60 minutes
- Remove from the heat and transfer the pork to a roasting pan
- Roast the pork in a preheated oven at 180c / 350f for 60 minutes, uncovered
- Remove from the oven and transfer the knuckles to a carving board
- The bone will have loosened from the meat. Cut any remaining connective tissue and remove the bones from the knuckles.
- Carve the meat thinly and arrange on platters
For the sauce
- Strain the master sauce and measure 1 cup of the strained sauce
- Add this and all of the other sauce ingredients to a pan over medium heat
- Bring this to the boil. Boil for about 3 minutes until the sauce has thickened and is very glossy.
- Spoon the sauce over the pork and serve
