Marinade

【Recipe】Another one of my favourite childhood dish. Braised Pork Knuckle in a thick sweet and savoury soy gravy. I remember always asking for seconds whenever my mum cooks this for the family❤️ Tender meat and thick sticky gravy and so good over the steam rice🤤. So many fond memories! ☺️ 小时候贪吃的我😆 Cooks pretty much like pork belly 卤肉饭, but you get to enjoy more of the meat with this pork knuckle. And it’s less oily too 😅 ————————————- 1.2kg pork knuckle 4 eggs, boiled 8 mins, peeled 2 firm beancurd, quartered 5 ginger slices 5 garlic cloves roughly chopped 1 star anise 1 cinnamon stick 8 shallots sliced & fried till golden 250ml broth + 250 ml water (more if you’re simmering over stove top) Marinade 1 tbsp dark soy sauce 1 tbsp light soy sauce 1 tbsp Chinese cooking wine 1/2 tsp pepper 1/2 tsp five spice powder Seasonings 1 tbsp dark soy sauce 1 tbsp sweet dark soy sauce 1.5-2 tbsp brown sugar Method 1) Add marinade to pork knuckle, rub in and set aside for 30 mins. 2) Sauté aromatics, garlic, ginger, star anise and cinnamon stick with 1 tbsp shallot oil till fragrant. 3) Add in pork knuckle and cook for 2-3 mins till fragrant. Add in seasonings, broth and water. Bring to a simmer. 4) Add beancurd, hardboiled eggs and fried shallots. Cover and pressure cook for 1hr to 1hr 15 mins. If over stove, you’ll probably need at least2-2.5hrs and need to check on the water level. 5) Then for pressure cook, once timers up, reduce the sauce to a thick gravy, takes about 30 mins. 6) Dish up and serve. Enjoy over steam rice. ———————

Good

% Daily Values based on a 2,000 calorie diet