Recipe
Braised Pork Knuckle in Szechuan Spicy
Braised Pork Knuckle in Szechuan Spicy Back
Ingredients
| Pork Knuckle, bone removed | 1pc (3000g/3lb) |
| Ginger (crushed) | 4 slices |
| Green onion (crushed) | 2 pcs |
| Shaohing wine | 2 tbsp |
| Dark soy | 2 tbsp |
Marinade | |
|---|---|
| Dried Red Chili (crushed) | 2pcs |
| Soy sauce | 150 ml |
| Shaohing wine | 3 tbsp |
| Ginger | 4 slices |
| Star anise | 3 pcs |
| Rock sugar | 3 tbsp |
| Water | 400ml |
Gravy | |
| Braised pork knuckle sauce | 500ml |
| Cornstarch water | 1 1/2 tbsp |
Directions
- Wash and clean pork knuckle, remove hair. Place ginger slices, green onion into a large pot of boiling water, blanch for 5 minutes, remove and pat dry.
- Rub pork knuckle skin and dark soy sauce and let it sit for 30 minutes.
- Bring all the marinade ingredients to a full boil, pour the sauce into the Panasonic Electronic Pressure Cooker. Add pork knuckle and close the lid firmly. Set "High" pressure for 40 minutes, press "Start".
- Once the pressure indicator pin has dropped, open the lid.
- Make 500ml gravy in the Panasonic Electronic Pressure Cooker. Select "Slow Cook" and set "High". Pour over braised pork knuckle and serve hot.
Tips
- To make the pork knuckle more tasty, marinade the pork knuckle overnight before cooking.
- For a pork knuckle with bone, it will take more time.
Related Products
Ingredients
| Pork Knuckle, bone removed | 1pc (3000g/3lb) |
| Ginger (crushed) | 4 slices |
| Green onion (crushed) | 2 pcs |
| Shaohing wine | 2 tbsp |
| Dark soy | 2 tbsp |
Marinade | |
|---|---|
| Dried Red Chili (crushed) | 2pcs |
| Soy sauce | 150 ml |
| Shaohing wine | 3 tbsp |
| Ginger | 4 slices |
| Star anise | 3 pcs |
| Rock sugar | 3 tbsp |
| Water | 400ml |
Gravy | |
| Braised pork knuckle sauce | 500ml |
| Cornstarch water | 1 1/2 tbsp |
Directions
- Wash and clean pork knuckle, remove hair. Place ginger slices, green onion into a large pot of boiling water, blanch for 5 minutes, remove and pat dry.
- Rub pork knuckle skin and dark soy sauce and let it sit for 30 minutes.
- Bring all the marinade ingredients to a full boil, pour the sauce into the Panasonic Electronic Pressure Cooker. Add pork knuckle and close the lid firmly. Set "High" pressure for 40 minutes, press "Start".
- Once the pressure indicator pin has dropped, open the lid.
- Make 500ml gravy in the Panasonic Electronic Pressure Cooker. Select "Slow Cook" and set "High". Pour over braised pork knuckle and serve hot.
Tips
- To make the pork knuckle more tasty, marinade the pork knuckle overnight before cooking.
- For a pork knuckle with bone, it will take more time.
Related Products