Braised Pork Knuckle in Brown Sauce

Braised Pork Knuckle in Brown Sauce

　　Braised Pork Knuckle in Brown Sauce

　　　Braised Pork Knuckle in Brown Sauce is a historic and famous dish from the Weifang region. It is beloved for its tender texture, rich flavor, and not being greasy, as well as its high nutritional value. In 1997, it was recognized by the Shandong Provincial Department of Commerce as a “Famous Shandong Snack.”

　　Characteristics: Dark jujube-red color, tender and richly aromatic.

　　Main ingredient: 750g white pork knuckle.

　　Garnishes: 15g each of scallion sections and ginger slices.

　　Seasonings: 15g salt brine, 10g cooking wine, 25g soy sauce, 15g caramel color, 500g clear broth, 1000g peanut oil.

　　Preparation: Heat a wok over high heat, add peanut oil, and when the oil is 70% hot, add the pork knuckle. Deep-fry until it turns a persimmon red, then remove. Slice the pork knuckle diagonally into diamond-shaped pieces, brush with caramel color, place skin-side down in a bowl, and add soy sauce, salt brine, scallion sections, ginger slices, and half a ladle of clear broth. Steam until very tender, then remove and discard the scallions and ginger. Place the pork on a plate. Heat a pot, add broth, cooking wine, MSG, and salt brine, then place the plate with the pork on top to braise. When the meat is tender and the sauce is rich, transfer to a serving plate and pour the remaining sauce over the pork knuckle to serve.