White-cut boneless pork knuckle

Overview

Pick up a piece of cut pork knuckle and shine it into the light. The texture is clear and the skin is elastic. Dip a little dipping sauce and put it in your mouth. It will be smooth, tender and chewy. The shredded ginger in the dipping sauce makes the meat taste fresher, the balsamic vinegar surrounds the mouth, and the last bit of spiciness stimulates the tip of the tongue. Eat the meat with a big mouthful and feel satisfied!

Tags

• cold dishes
• home cooking
• chinese banquet
• lunch
• dinner
• chicken essence
• cilantro stems
• front pork knuckle
• light soy sauce
• millet spicy
• onions
• rice wine
• star anise
• white sugar
• white vinegar
• fragrant leaves
• garlic
• ginger slices
• salt
• sesame oil

Ingredients

Steps

1. 1 For the pork knuckle, first use a spray gun to burn off the hair (you can let the vendor do this for you). Soak the cooked pork knuckle in water for two minutes, then use a steel ball to remove the burnt foot hair, and finally use a knife to patiently exfoliate the dead skin. (Everyone should be careful when using a knife).

   

2. 2 Cut the skinned pork knuckle along the bone. You must be patient during this process. Slowly and little by little, remove the entire pork knuckle and separate the bones and flesh.

   

3. 3 Take the sliced pork and shape it slightly. Cut off the thick parts and fill them into thin parts to make it easier to tie and shape later.

   

4. 4 When rolling the pork slices, put two chopsticks next to them and fix them with cotton thread to make the pig's feet better shaped and tie them as tightly as possible.

   

5. 5 Put the tied pork knuckles into the pot under cold water, bring to a boil over high heat, skim off the foam, add green onions, ginger slices, coriander stalks, 2 star anise, 3 bay leaves, 1 spoon of salt, 1 spoon of rice wine, and a few drops of white vinegar, then turn to low heat and simmer for an hour.

   

6. 6 Take it out and let it cool naturally. Seal the cooled pork knuckle with plastic wrap and put it in the refrigerator.

   

7. 7 Next, let’s make a dipping sauce: shred the ginger, add minced garlic, spicy millet, light soy sauce, white vinegar, and sesame oil. Tips: You can add the dipping sauce according to your own preferences.

   

8. 8 After two hours, take out the pig's feet, cut the cotton thread, cut into even thin slices, and eat with dipping sauce.