Thursday, February 7, 2019

Recipe: Braised pork knuckle with mushrooms and fat choy

One of the must-have ingredients for me during Chinese New Year is pork knuckle. You can cook it in various ways including braising with sea cucumber or cooking with black vinegar. This year, we braised the pork knuckle with lots of Chinese mushrooms and topped with boiled eggs and fat choy.


Braised pork knuckle with mushrooms and fatt choy


Also known as ham hock, pork knuckle consists of mostly skin, tendons and ligaments, with just a little meat. It is braised for a long time (usually 2 hours) until the skin is springy to the bite. When buying pork knuckle (we usually go for the 猪手) at the market, ask your butcher to chop it into large chunks for you. Sinful and delicious, the best part is the gelatinous skin which you can eat with chopped chillies and garlic.

CNY Day 3 Dinner - braised pork knuckle with mushrooms and fat choy, fried fish, stir fried prawns and kailan.


Embracing the Year of the Pig with this delicious pork dish




Braised pork knuckle with mushroom
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 2 1/4 hours
Serves 6

Ingredients
1 pork knuckle (approx 1.5-2kg), cut into large chunks
2 whole garlic bulbs
2 shallots, thinly sliced
1 inch ginger, thinly sliced
1 1/2 tbsp of cooking oil
15-20 dried Chinese mushrooms, soaked for 1 hour
Water, enough to cover the pork knuckle
A small handful fat choy 髮菜
4-6 boiled eggs

Seasoning
3-4 tbsp light soy sauce, to taste
2 tbsp dark soy sauce (for colour)
2 tbsp ginger wine

To serve
Cili padi, chopped
Garlic, finely chopped
Light soy sauce




1. Heat the oil in a large pot over medium heat and add the shallots and ginger. Saute for 2 minutes until fragrant and lightly browned.

2. Add the pork knuckle and brown the meat. Then, add enough water to cover the pork knuckle, dark soy sauce and about 2-3 tbsp of light soy sauce. Add the garlic. Bring to the boil. Once boiling, reduce to low heat and braise for 1 1/2 hours .

3. Add in the mushroom, eggs and ginger wine and cook for a further 30 minutes. Season with more light soy sauce if required (to taste). 

4. In a small bowl, pour hot water over the fat choy. Drain and set aside.

5. Remove from heat. Skim off excess oil. Garnish with the fat choy and serve with 寿面 (longevity noodles).





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2 comments:

  1. That looks so good! Try with sambal belacan, like Heaven!!! My missus' one not so nice - she removed all the fat and the skin, took away all my sinful pleasures.

    ReplyDelete

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