Braised Pork Knuckle

Remove impurities from the pork knuckle and rinse clean, then cut it open with a knife (to cook it easily).

Cut the salted meat into thick slices and rinse them with warm water.

Put the pork knuckle in cold water, add some cooking wine, and also add the cured meat. Blanch it, then remove and rinse clean.

Put the pork hock and salted meat into a pressure cooker, and add water to cover the ingredients.

Add some ginger, scallions, bay leaves, star anise, cinnamon, cooking wine, and bring to a boil over high heat.

Simmer on low heat for 50 minutes. After it cools down a bit, open the lid and use chopsticks to poke it. The pork skin is already crispy.

Put all the ingredients from the pressure cooker into a wok, add light soy sauce, dark soy sauce, pepper, rock sugar, and salt (the salt should be added in two stages: add a little first, and when reducing the sauce over high heat at the end, taste and add more salt if it’s not salty enough).

Simmer over low to medium heat for 20 minutes, add some MSG, then use high heat to reduce the sauce. Turn off the heat when the sauce thickens.

Wash the flowering Chinese cabbage, blanch it in boiling water until cooked, then remove it. Add some salt and vegetable oil to the boiling water so that the blanched cabbage stays bright green. Place it in a large bowl.

Place the braised pork hock in the middle, then pour over the braising sauce, and a dish that is complete in color, aroma, and taste is ready. The flavor is savory and delicious, crisp and fragrant yet fatty without being greasy, so tasty that you forget about dieting.