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Recipe: Braised Pork Knuckle 

Here’s a recipe for our readers who would like to have a go at cooking a delicious classic Chinese dish.

Braised Pork Knuckle 

By Margarita Lee

Margarita Lee

Ingredients A:

  • 1 Pork knuckle 
  • 4 slices Ginger 
  • 1 bunch Spring onions (cut into sections)
  • 4 Shallots (sliced)
  • 4 Coriander roots 
  • 1 bulb Garlic (lightly crushed)
  • Cooking oil for deep frying 
  • 1 tbsp Corn flour (mix with 1 tbsp water)

 

Ingredients B:

  • 2 tbsp Dark soy sauce
  • 2 tbsp Light soy sauce 
  • 1 tbsp Oyster sauce 
  • 2 tbsp Shaoxing wine 
  • 30g Rock sugar 
  • 3 pieces Star anise 
  • 2 pieces Cinnamon stick 
  • 2 tsp Pepper corn (lightly crushed)
  • Salt to taste 
  • 600ml water

 

Photo by Margarita Lee

Method:

  1. Clean and remove hair from the pork knuckle, then simmer it in a pot of boiling water for 5 minutes. After removing from the pot, wash the pork knuckle under cold water, drain and pat dry with a paper towel.
  2. In a wok or large saucepan, heat oil to 180°C. Deep-fry the pork knuckle for 3 minutes on each side until lightly browned. Remove and drain.
  3. Dish out excess oil from the wok, leaving about 2 tablespoons. Sauté the garlic, ginger and coriander roots until aromatic. 
  4. Add in all Ingredients B and the prepared knuckle. Bring to a boil with high heat, then reduce heat to low and simmer the knuckle for 2 hours or until it becomes soft.
  5. Thicken sauce with the corn flour mixture. Add salt to taste. 
  6. Garnish the knuckle with bok choy or broccoli to serve.

Check out more of Margarita’s recipes on her FB @ Umummy Food

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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