Recipe: Braised Pork Knuckle by Chef Wang Gang

• 0:00:04 Prepare the Pork Knuckle:
  • Separate the knuckle from the trotter.
  • Slice open the tendon meat to reduce stewing time by over an hour, which is crucial for home cooking.
  • Singe the skin with a torch until slightly charred to remove the gamey smell.
  • Soak in 40°C water for 3 minutes to make it easier to scrape off black residue.
  • Scrape the skin clean to prevent residue from sticking to the meat.
• 0:00:48 Prepare Spices and Pre-cook:
  • Combine ginger, scallion segments, dried chili peppers, red Sichuan peppercorns, and bay leaves with the knuckle.
  • Fill a wok with water and add the knuckle, spices, Chinese cooking wine, salt, chicken bouillon, light soy sauce, and dark soy sauce.
  • Boil, reduce heat, skim foam, then transfer the knuckle to a pressure cooker.
  • Cook skin-side up for 40 minutes on medium heat after steaming begins; alternatively, simmer for 2 hours without a pressure cooker.
• 0:02:00 Prepare Other Ingredients:
  • Mince ginger, garlic, and scallions.
  • Finely chop pickled red chilies (60g) for intense flavor.
  • Finely chop Doubanjiang (fermented broad bean paste).
• 0:02:26 Cook the Knuckle:
  • After 40 minutes, let the pressure cooker cool slightly before opening.
  • Test with chopsticks; if they pierce through easily, it's done.
  • Carefully remove the knuckle with a strainer to avoid damaging the skin.
• 0:02:48 Prepare the Sauce:
  • Heat rapeseed oil and pork lard in a wok.
  • Add red Sichuan peppercorns, minced ginger, and garlic; stir-fry until fragrant.
  • Add Doubanjiang and pickled chilies; stir-fry until aromatic and the sauce turns red.
  • Add water, bring to a boil, and season with salt, sugar, chicken bouillon, light soy sauce, and white peppercorn powder.
  • Thicken with starch slurry, add chopped scallions, and finish with scallion oil.
• 0:03:51 Serve: Pour the sauce over the knuckle.
• 0:04:05 Technique Summary:
  • Use a front knuckle for better texture.
  • Slice the knuckle before cooking.
  • For knuckles over 1.5 kg, stew for 2.5+ hours or pressure cook for 50 minutes on medium heat.
  • Adjust the sauce to your preference.