Braised Pork Knuckle with Sea Cucumber

Braised Pork Knuckle with Sea Cucumber

　　Braised Pork Knuckle with Sea Cucumber is a representative dish from Tangshan, known for its rich and mellow flavor, soft and glutinous texture, and attractive presentation. First, the sea cucumber is sliced thinly, blanched in seasoned water until tender, then drained. The pork knuckle is stewed until tender, deboned, diced, placed in a bowl with seasonings, scallions, and ginger, and steamed for 30 minutes. It is then unmolded onto a plate. The vegetable heart is sliced, blanched, stir-fried with seasonings, and arranged around the plate. Finally, heat oil in a wok, sauté with scallions, add the sea cucumber and broth with seasonings, simmer over medium heat until flavorful, thicken the sauce, drizzle with hot oil, and pour over the pork knuckle to finish.