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Piquant Pigs Knuckles
|Piquant Pigs Knuckles|
2 pigs knuckles, chopped or sawed into pieces about two-inches
5 scallions, each tied in a knot
1 carrot, peeled and cut into eight pieces
5 slices fresh ginger, cut into pieces
½ daikon, peeled and cut into two-inch pieces
2 Tablespoons lard
5 Tablespoons Sichuan bean paste
5 Tablespoons dark soy sauce
2 Tablespoons dark rock sugar
2 tablespoons cornstarch mixed with the same amount of cold water
1 Tablespoon vegetable oil
1/4 pound ground pork
½ pound Chinese cabbage, cut into two-inch pieces
3 Tablespoons coarsely minced cilantro
1. Put the pig knuckle pieces, the scallion knots, carrots, ginger, and daikon pieces, and the lard into a very large glass or ceramic bowl and cover it tightly with plastic wrap. Microwave it on high for five minutes, mixing it two or three times.
2. Remove the plastic wrap and add the hot bean paste, the soy sauce, and the rock sugar and stir. Cover it tightly with fresh plastic wrap and microwave another five minutes, then take it out of that oven, let it rest for five minutes and once again microwave it for five minutes.
3. Mix cornstarch mixture with all that is n the bowl, and let this rest for two minutes. Now put it in a large pot and simmer for half an hour. At this point, taste the meat around a knuckle piece and see if it s tender. If not simmer for another fifteen minutes and taste it again. It may need a third fifteen minute simmering. When it is tender, put it in a pre-heated casserole.
4. In a medium-size pot, add the oil and the ground pork, and stir it continuously for three minutes, then add the cabbage pieces and stir-fry for five minutes. Put this mixture into the pork knuckle casserole, sprinkle with the cilantro, and serve.