Selected Five Delicious Pork Knuckle Recipes - My Favorite Knuckle Meat

Speaking of pork knuckles , I believe many friends will salivate. Of course, it also depends on the cooking method. The knuckles are the leg meat of the Pig and are divided into front knuckles, also called front hooves. They have thick skin, many tendons, and It has heavy gelatin and lots of lean meat . It is often cooked with the skin on, making it fat but not greasy. Suitable for roasting, grilling, sauce, stewing, stewing, making soup, etc. In this food tutorial, Tianjian Food Shop is going to share with you some super delicious ways to make Pork knuckles. Friends who like to eat pork knuckles should hurry up and watch!

NO.1 Smoked Pork Knuckle

Prepare the following ingredients: 4000 grams of pork knuckle, 50 grams of pepper, 50 grams of star anise, 50 grams of tangerine peel, 3 grams of cinnamon, 4 grams of fennel seeds [cumin seeds], 4 grams of Angelica dahurica, 4 grams of sand ginger, 5 grams of Amomum villosum, soy sauce 100 grams, 100 grams of salt, 100 grams of cooking wine, 100 grams of white sugar, 300 grams of green onions, 50 grams of ginger, 5 grams of black tea, 25 grams of sesame oil

The specific method is as follows: debone the pork elbow, soak it in cold water for 8-10 hours, scrape off the dirt and residual hair on the skin, boil it in boiling water and wash it with cold water. Add 8000 grams of water and meat bags (Sichuan peppercorns, pepper, etc.) to the pot. 50 grams each of aniseed and tangerine peel, 3 grams of cinnamon, 4 grams each of cumin, angelica, and kaempferol, 5 grams of amomum villosum), soy sauce, salt, cooking wine, 100 grams of green onions, and ginger slices. After boiling, skim off the floating residue. foam, add the elbow meat, turn the pot back on and continue cooking over slow heat, take it out, wipe off the oil foam, and place it on the grate. Sprinkle sugar and tea leaves into the pot, place the whole green onions, place the elbow grate in the pot, cover the pot tightly, and heat the pot for about 3 minutes. If you see smoke coming from the pot, lower the pot to smoke for 3-4 seconds. Serve in minutes. When taking it out, apply sesame oil on the elbow skin to add shine and fragrance.

NO.2 Sauce elbow

Prepare the following ingredients: 1 pork knuckle, appropriate amount of green beans, 1 teaspoon of salt, 5 pieces of rock sugar, 1 piece of green onion, 1 piece of ginger, 3 cloves of garlic, 3 star anise, 1 pinch of Sichuan peppercorns, 2 tablespoons of cooking wine, 2 strawberries, fragrant 5 leaves, 1 tsp pepper

The specific method is as follows: wash the pork elbow, use a knife to scrape off the fine hair and dirt on the elbow, wrap the meat on the pork elbow in the skin, and tie it with cotton rope (this is the secret to prevent the pork elbow from peeling off, so be sure to do so) Tie it carefully, and the skin will not peel off and the meat will not be minced even if the elbow is rolled in the pot.) Put the elbow under cold water in the pot, blanch it so that the blood foam in the elbow will be spit out as the water temperature rises. Add boiling water to the pot. Stew onion segments, ginger slices, garlic, old soup, bay leaves, grass fruits, star anise, cumin, cardamom, and peppercorns. Take the blanched elbows out of the pot and start frying the sugar color. You can refer to my detailed description. Heat a pot, add a little oil and add rock sugar. Wait over low heat until the rock sugar melts slowly. Turn the rock sugar into amber. Stir slowly with a bamboo spatula. The rock sugar will turn into a sauce color. Pay attention to the heat. Don't make it too high. When a lot of bubbles appear, Use some smoke to produce, and be ready to remove the fire and add boiling water at any time. The sugar color is ready. Pour the sugar color into the cooked soup pot and add the blanched pork elbow. The soup should be a little deeper than the elbow. Bring to a boil over high heat and cook. Shaoxing wine, turn to medium heat and cover. After 1 hour, open the lid and add salt, pepper, sugar, and soy sauce to taste. Make the sauce over medium heat for half an hour until the elbows are fragrant. When the skin and flesh of the elbows appear maroon, turn to high heat to reduce the juice. Turn the elbow over in a large pot, and use a ladle to pour the soup continuously to keep the skin and meat consistent. Finally, remove the elbow from the juice over high heat. The skin is not peeled off, and the meat is not shredded. It is quite strong!

NO.3 Burnt salt pork elbow

Prepare the following ingredients: 1 pork , 2 eggs, 50 grams of starch, 100 grams of flour, appropriate amount of salt, a little sesame oil, appropriate amount of green onions, appropriate amount of pepper powder

The specific method is as follows: Use a soldering iron to remove the remaining hair on the elbow skin, soak it in clean water for 10 minutes, scrape it clean, put an appropriate amount of water in the pot, cook the pork elbow until it is cooked, move it to a brine pot and use medium heat. When it is 80% mashed, take it out and put it into a bowl. Take 50 grams of the marinade in the brine pot, add salt and mix well. Pour it on the elbows and steam them until they are mashed. Serve the sauced elbows. Cut the prepared sauced elbows into 2 pieces. Centimeter square elbow meat. Chop green onions. Crack the eggs into a bowl and mix well with chopsticks. Add flour, cornstarch, sesame oil, salt and appropriate amount of water and mix well to form a paste. Add the cut elbow meat and mix well to make the paste. Heat the pan and add oil. Cook until cooked, put the battered elbow meat into the pot one by one, fry until golden brown, pour in a colander, drain the oil, put the fried elbow meat into the pot while it is still hot, and add Sichuan pepper powder , stir-fry chopped green onions for a while, pour in sesame oil, and serve on a plate.

NO.4 Braised Pork Knuckle

Prepare the following ingredients: 1 elbow, 3 liters of water, 10 grams of ginger slices, 4 cloves of garlic, 15 grams of cooking wine, 2 grams of Sichuan peppercorns, 2 star anise, 3 peppers, 7 grams of rock sugar, 2 grams of salt, 5 grams of oil. 15g soy sauce, 10g dark soy sauce, 1 green onion

The specific method is as follows: Slice ginger and garlic, blanch the elbows in cold water, add cooking wine, peppercorns, star anise, chili pepper, stewed pork king, rock sugar, salt, oyster sauce, soy sauce, dark soy sauce, green onion and ginger to medium heat for two hours. That’s it!

NO.5 Dongpo elbow

Prepare the following ingredients: 1 pork knuckle, appropriate amount of onion and ginger, 1 star anise, 1 piece of cinnamon, 1 herb, 1 nutmeg, a little pepper, 2 cloves, appropriate amount of fennel, 2 tablespoons of cooking wine, 3 tablespoons of light soy sauce, A little dark soy sauce, a little rock sugar, 1 piece of tangerine peel, 2 bay leaves, a little water starch

The specific method is as follows: defrost 1 pork knuckle, soak it in water for about 2 hours, remove the blood, boil a pot of hot water, put some green onions and ginger slices in the water, add the cleaned pork knuckle and cook. Cook until foam comes out, put in another casserole and add water to the elbows. The casserole or other pot must be big enough. Prepare the spices: star anise, cinnamon, pepper, cloves, fennel, herb, nutmeg, and bay leaves. , tangerine peel, and prepare a tea bag to hold spices. Put the spice bag into a casserole, add green onions and ginger juice (juice squeezed from fresh ginger is stored frozen), add warm water to cover the pork knuckles, and add an appropriate amount Bring cooking wine and dark soy sauce to a boil over medium heat. After boiling, turn to low heat and simmer. The casserole will remain boiling. Cover the lid of the casserole and simmer for 2 and a half hours. After one and a half hours, part of the water in the casserole will be consumed. , check that the water level has almost consumed 1/3. At this time, you can turn off the heat, put in another wok, add an appropriate amount of soup for stewing the elbows, add light soy sauce and rock sugar and bring to a boil over low heat. Carefully add the elbows and simmer until the flavor is absorbed. Use a rice spoon to continuously pour the soup on the elbows. When the soup begins to thicken, carefully put the elbows on the plate. At this time, the elbows are already very soft. If you move more widely, you may worry that the bones will fall off. Add an appropriate amount of water starch to the remaining soup, boil it, pour it on the elbows, and sprinkle a little chopped green onion and white sesame seeds after serving!

Alright, friends! There are many ways to eat pork knuckles. Today I will share with you these delicious ways to eat them. If you have any questions that you don’t understand while reading this tutorial, please leave a message in the comment area below this article. Leave me a message and I will answer it for you as soon as I see it!