Pengji Braised Pork Knuckle

Pengji Braised Pork Knuckle

　　Braised pork knuckle is a type of steamed dish. It can be served as an appetizer or a main course. It is renowned for its strong aroma and excellent color, shape, fragrance, and taste. The dish features a deep jujube-red color, an oval shape, tender and gelatinous meat that is rich but not greasy, lean but not dry, with a mellow and delicious flavor—offering a unique taste.

　　The pork knuckle comes from the pig’s leg, which resembles a handle, hence the name. Its ingredients are unique compared to other knuckle dishes. The pork knuckle includes bone and trotter, and when cooked, it forms a hill-like shape with a distinctive and plump presentation, truly the king of dishes on the plate.

　　The braised pork knuckle produced in Pengji is a locally famous delicacy renowned throughout the province. This signature dish was created by Peng Lishan, a renowned chef from Houwei Village in Pengji. As early as the 1920s, Peng Lishan’s great-grandfather was already a widely known chef, and his grandfather and father followed in his footsteps, forming a family of chefs. During the Anti-Japanese War, Peng Lishan’s father made a living by running a restaurant. At just fifteen years old, Peng Lishan began assisting his father in the kitchen. Through long-term practice, he mastered the skills to prepare various famous dishes, especially excelling at making braised pork. Over the decades of his culinary career, he dedicated himself to research and learned from the best, eventually creating the famous dish “Braised Pork Knuckle.” Its preparation is meticulous, and the flavor is richly aromatic. Upon its first introduction, it quickly won people’s hearts and soon became widely popular, often served during festivals and banquets. Nowadays, it can be prepared by all major catering service units and hotel restaurants in Dongping.

　　Preparation process for “Braised Pork Knuckle”:

　　1. Wash. Clean the fresh pork knuckle and drain all water.

　　2. Roast. Hold the prepared pork knuckle with tongs and roast it over an anthracite coal stove, then wash it to remove impurities.

　　3. Fry. Place the cleaned pork knuckle in a pot and deep-fry it (the cooking oil in the pot should cover the knuckle). Be mindful of the heat control—the goal is to fry until golden but not burnt.

　　4. Boil. Put the fried pork knuckle into a pot. Seasoning ingredients: 1000 grams of fine salt, appropriate amounts of brown sugar, white sugar, Sichuan peppercorn, fennel seeds (both large and small), etc.

　　Add fine salt, brown and white sugar, fennel seeds, and other seasonings, then add water and simmer over low heat for two hours before serving.

　　Flavor characteristics: Bright color, rich but not greasy, mellow and delicious.