Fangzheng Zhuhé Braised Pork Knuckle

Fangzheng Zhuhé Braised Pork Knuckle

　　Fangzheng Zhuhé Braised Pork Knuckle is a dish passed down through generations of the Ren family. Originally, it was simply a pork knuckle stewed during festivals and holidays, deboned, sliced, and seasoned with a bit of salt, soy sauce, and the like. By 1979, as living standards improved, people began eating pork knuckle more frequently, and the variety of seasonings also increased, gradually evolving into the version we know today. In 1985, the Ren family opened a restaurant, and the braised pork knuckle was once again served as a dish. Due to its delicious taste, it gained more and more diners and gradually spread widely in society. It now enjoys some fame across Harbin’s urban and county areas, as well as in the Greater Khingan Mountains.

　　　　The cooking method involves using 2 kilograms of raw pork knuckle, 1 kilogram of soy sauce, 300 grams of vinegar, 2 grams of salt, 10 grams of star anise, 10 grams of Sichuan peppercorn, 1 kilogram of sugar, 5 grams of monosodium glutamate, 1 tablespoon of cooking wine, and 3 kilograms of water. The pork knuckle is soaked, cleaned, and cut before being placed in a pot with the seasonings. Ensure the pork knuckle is fully submerged in the broth, bring the liquid to a boil, then simmer over low heat for about two hours. When the meat turns a soy-sauce purple color and becomes tender enough to nearly fall off the bone, remove it from the pot, plate it, and pour the original broth over the top. Garnish with a small amount of cilantro, scallions, ginger, and garlic before serving. The entire dish combines color, aroma, and flavor in harmony, featuring a soy-sauce purple hue accented with green garnishes. The fat is rich yet not greasy, and the lean meat is tender without being stringy.