Rock Sugar Pork Knuckle

Rock Sugar Pork Knuckle

　　Cuisine: Beijing cuisine

　　Flavor: Salty-sweet

　　Price: 40–80 RMB

　　Introduction:

　　A famous dish of Beijing's Tan Family Cuisine, made primarily with pork knuckle through boiling and steaming. The finished dish features a bright red color, tender and flaky meat, a gelatinous sauce, rich flavor, and a well-balanced salty-sweet taste. It is highly nutritious and helps improve skin elasticity and beauty.

　　Ingredients:

　　500g boneless pork front trotter, 50g soy sauce and cooking wine, 5g each of scallion and garlic, 10g ginger slices, 100g rock sugar.

　　Cooking Method:

　　1. Clean the pork trotter thoroughly, make a long cut along the inner soft side deep enough to expose the bone, then make one cut on each side of the bone to flatten it, and trim off the fat around to shape it into a round piece.

　　2. Place the trotter in a pot of boiling water and cook for about ten minutes until the skin tightens.

　　3. Place a bamboo steamer in a wok, put the trotter skin-side down on it, add water to submerge it, then add cooking wine, soy sauce, salt, rock sugar, a scallion bundle, and ginger slices. Bring to a boil over high heat, cover, then simmer over low heat for half an hour. Flip the trotter, continue cooking until very tender, then switch back to high heat until the sauce becomes gelatinous. Remove the trotter, place it skin-side down in a bowl, discard the scallion bundle and ginger slices, and pour the sauce over the top.