Grilled Pork Knuckle

Overview

Pork knuckle is rich in collagen, which is good for beauty and beauty. It is fat but not greasy and melts in your mouth

Wash the pork knuckles and drain the blood in boiling water, then put it into a pressure cooker, add a small amount of salt, light soy sauce, cinnamon, star anise, pepper, vanilla, fennel, and press for 30 minutes
After taking it out of the pot, use dark soy sauce to color it while it is still hot. Apply it twice so that the color will look better
Remove the bones and put them aside. Cut the meaty side into a diamond shape with a knife. Place the meat skin side down on a plate. Add sugar, a small amount of salt, light soy sauce, star anise, peppercorns, green onions, and ginger slices. Steam for an hour until the meat is soft and tender
After steaming, remove the star anise, pepper, green onions, ginger slices and other seasonings. Pour the soup from the plate into a bowl and add starch. Be careful to let it cool before adding starch, otherwise the starch will form lumps when heated. Add an appropriate amount of salt, sugar, vinegar, etc. according to your own taste
Place the pork knuckle and the previously removed bones on a plate
Heat the soup in a pot until thickened
Pour the soup over the pork knuckle
Finished product