Violent Pig Knuckle
Don’t have much appetite today and I have been thinking having spicy food all day! Sichuan cuisine is my second favourite among all Chinese cuisines, the No.1 is Cantonese for sure. But when I don’t have appetite, I want something spicy!
This is called Violent Pig Knuckle, or spicy braised pork knuckle with potato. I had it at a famous Sichuan restaurant before and try to recreate it. My pal doesn’t like this part of pork so I add some pork ribs in. He just doesn’t understand how to appreciate the gelatine texture of pork knuckle. And my most favourite are the potatoes that absorb all flavours are so tender and flavorful!
- Ingredient –
One pig knuckle, ask the butcher to chop it into big chunks; two potatoes, pork ribs (optional)
Seasoning ingredient –
Dark soy sauce, light soy sauce, ginger, garlic, dry red chili, mix Chinese herbs (including bay leaf, Chinese red pepper, anise, etc), it’s usually prepacked and can easily obtain in supermarkets and grocery stores.
- How to do –
Poach all the meat in boiling water till the meats turn firm. Wash off all dirty bits;
Oil in hot iron pot, fry the ginger, garlic and red chili till they turn golden, then add in all meats, fry for a while till the meat surface turn a little golden crispy. Add water till meat covered, add in the rest seasoning ingredient. Lid on, bring to boil and let it simmer for 30 minutes;
Chop potatoes into big chunks, add into the pot, and simmer for more 15 minutes.