Authentic spicy and sour pork knuckles recipe guide
It tastes sour and spicy, and the finished product is neither fat nor greasy. It is tender and appetizing, which is very different from other pork knuckles .
raw material
Ingredients: 1 Pork knuckle
Seasoning: 150g white vinegar, 3 stalks lemongrass, 80g ginger, 50g green onion, 10g salt, 10g chef seasoning powder, 80g Thai chutney, 20g coriander, 20g onion
Production Method
1. Wash 1 Pig's trotter (about 800 grams in total) and cut it in half. Add 2 kilograms of water and 150 grams of white vinegar to the pot. Blanch the pig's trotters and rinse them with cold water. Add 2 kilograms of water to the pot, add 3 stalks of fresh lemongrass, 80 grams of ginger, 50 grams of green onions, 10 grams of salt and chef's seasoning powder, simmer over low heat for 2 hours (just enough to pierce the skin, don't overcook), remove Cool in ice water;
2. Remove the main bones from the pig's trotters and cut into small pieces. Pour in 80 grams of Thai chutney, 20 grams each of coriander and onion, mix well with the pork knuckle , then add 2 slices of lemon and half a cherry tomato and serve.
Thai chutney: 100 grams each of garlic, shallots, fish sauce and green pepper, 5 grams lemon leaves, 250 grams 9 degree rice vinegar, 200 grams Gengjia lemonade, 200 grams red pepper, 50 grams each sugar and chef seasoning powder, coriander Crush the stems in a blender.
The key is to choose imported frozen pig's trotters, because imported frozen pig's knuckles have less smell, whiter meat and no blood. Adding lemongrass during cooking can remove the fishy smell of the pig's feet and make the dish more tender and chewy.