Exclusive Rock Sugar Pork Knuckle
A whole pork elbow is slowly braised with rock sugar, soy and aromatics until the meat collapses into sticky, jiggly tenderness. The glaze turns mahogany and clings to every slice, rich with caramel sweetness and deep umami.
Instructions
- 1
Parboil the pork knuckle.
- 2
Heat the pot and add rock sugar.
- 3
After cooking the caramel color, add hot water and put in the pork knuckle.
- 4
Add an appropriate amount of light soy sauce and dark soy sauce.
- 5
Add an appropriate amount of soybean paste.
- 6
Add the ingredients and simmer on low heat for an hour and a half.
- 7
Take it out and make a few cuts with a knife.
- 8
Take an appropriate amount of soup from the boiled pork knuckle, and add cornstarch slurry.
- 9
Pour it over the elbow.
- 10
It's started.
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Ingredients
Main Ingredients
- pork knuckleto taste
- Onionto taste
Seasonings
- rock sugarto taste
- Soybean pasteto taste
- light soy sauceto taste
- dark soy sauceto taste
- Bay leafto taste
- Cinnamonto taste
- Black pepperto taste
Auxiliary Ingredients
- Gingerto taste
- Gingerto taste