Spicy and Sour Pork Knuckle

Spicy and Sour Pork Knuckle

　　People in Loudi prefer spicy and sour flavors, and spicy and sour pork knuckle is one of their favorites.

　　　　Basic ingredients: pork knuckle, wild mountain bamboo shoots, wild chili peppers, broad bean paste, chili oil, chili powder, white sugar, rice vinegar, oyster sauce, monosodium glutamate, chicken essence.

　　　　Method:

　　　　1. Scald the pork knuckle to remove hair and boil until 80% cooked;

　　　　2. Heat oil in a pan until 70–80% hot, then deep-fry the pork knuckle until golden brown, remove and drain;

　　　　3. Boil the brine, simmer the pork knuckle until tender, set aside; heat oil in a pan, add the above seasonings and stock, bring to a boil, then add the pork knuckle and braise until flavorful, transfer to a plate;

　　　　5. Sprinkle with sesame seeds and chopped scallions before serving.

　　　　Main characteristics: Fragrant and sour with a mild spice, rich but not greasy, and well-balanced in flavor.