Chinese pork knuckle → Chinese cuisine → CHEF.tm - Best recipes

January 28, 2019

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• #knuckle
• #Asian cuisine
• #Chinese cuisine
• #soy sauce
• #ginger
• #pork

Categories: Asian cuisine, Chinese cuisine, Pork

Although I have already managed to collect several win-win shank recipes on my culinary site, this Chinese shank is my favorite. I even wanted to add “lifetime” :-)! But I don’t promise. Nevertheless, no matter how much I swore that I would never eat boiled shanks again in my life, since I had negative experiences in Poland, the Czech Republic, and Germany (there you can also find terrible shanks more often than tasty ones, and that’s why I I finished baking all the shanks), this boiled shank changes everything! Unlike its European counterparts, Chinese knuckle is very aromatic and intense in flavor. It doesn’t feel greasy at all, and its consistency is simply wonderful. The meat and skin melt in your mouth. You will even have a desire to polish the bone well, but how can you leave such good things behind?! :-). And as an added bonus, after cooking the shanks in soy sauce, you are left with an incredibly intense broth that, once cooled, hardens to an almost jelly-like consistency. And it makes a great base for a simple Asian soup. All you have to do is boil the noodles and chop the aromatic herbs! Nothing goes missing. And, despite the oriental nature of the dish, the composition here is quite simple, and ingredients that may seem exotic to some can be easily replaced without compromising the taste.

I made this dish to celebrate last year's Chinese New Year. As I already wrote, in our family we celebrate a lot of things that are not celebrated in Ukraine :-). We love holidays, especially those that expand the cultural horizons, especially of our children, and teach them tolerance and respect for other cultures, which, despite the modern phenomenon of globalization, is often lacking in modern society. Well, every holiday is an additional reason to prepare some special dishes. Last year, my parents, who are also lovers of Asian cuisine, came to our celebration! For the first course we had hot and sour seafood soup (it was so quick that I didn’t have time to take a photo), for the second this Chinese shank in soy sauce and several sauces for it, like for Hainanese chicken, they go very well here, There was fried rice on the side and an Asian cucumber salad on the side. And for dessert, fortune cookies. Emma, ​​the eldest daughter, wrote predictions, and I made cookies :-). The cookie recipe still requires improvement, so it will appear on the site only over time. All this was sipped on Chinese green tea and beer, accompanied by pleasant Chinese music, high-quality selections of which can be found on Youtube. The evening was very successful and everything was delicious! I’m writing all this because you might want to delve deeper into Chinese culture and prepare yourself a Chinese evening. So, you have some rough instructions :-).

To prepare the shanks, the recipe uses two types of soy sauce: light and dark. Light, this is the one that is familiar to everyone, the one that is served with sushi and the like. Dark soy sauce is thick and even sweetish and has a very intense flavor. Moreover, high-quality dark soy sauce is cheaper than high-quality light soy sauce. And you can also purchase it from us without any problems. Read the labels. You can find it in large supermarkets and online stores with Asian products always have it in stock, because it is included in many Chinese dishes. But, if desired, it can be replaced with light sauce. Only then, add 1 tbsp. more sugar to balance the dish. But if you love Chinese cuisine, I recommend purchasing this sauce. You will need it; you can season soups and sauces with it. By the way, its taste is vaguely reminiscent of soup seasoning from small dark bottles - Maggi or Vegeta (I don’t remember, one way or another, it was a rare nasty thing), with the difference that the taste of the dark sauce is noble, less harsh and completely natural.

As you can see from the recipe, preparing Chinese-style shanks, a classic dish, is very easy. The main thing is not to rush, plan everything in time and, in fact, for a long time, the knuckle prepares itself. There is time for your own affairs or preparing additions. And despite this, you end up with a dish that will be etched in your memory for many years :-).

Ingredients

• 2 pork knuckles
• 10 cm fresh ginger root, peeled and cut into slices
• 2 liters of water
• 100 ml dark soy sauce (can be replaced with light)
• 100 ml light soy sauce
• 50 grams of sugar (I used palm sugar)
• 100 ml Shaoxing wine (can be replaced with dry white wine)
• 50 ml rice vinegar
• 3 heads of garlic, peeled
• 8 green onions, stems partially trimmed
• 1 tsp Szechuan pepper (optional)

1) Wash the pork knuckles well and make several deep cuts in each.

2) Place the shanks in a large saucepan, fill to the top with plain water, place over medium heat, and bring to a boil.

3) Drain the knuckle and wash it well under warm running water, and also wash the pan. Place the shank in a clean pan and add the remaining ingredients.

4) Place the pan with the shank over low heat, bring to a boil and reduce the heat to low. Cook for 2-2.5 hours until the shank meat begins to fall away from the bones. Remove from heat and leave to rest for 30 minutes.

Remove the shank from the broth, place on a serving bowl and sprinkle with onion greens.

You can serve the Chinese knuckle with the same simple sauces as in the Hainanese chicken recipe. Serve fluffy rice or Chinese fried rice as a side dish. Simple Asian cabbage or cucumber salads will also be nice.

When it comes to drinks, Asian cuisine pairs best with beer or quality green tea to cleanse the taste buds before each bite of Asian goodness.

Bon appetit!

See also

Ingredients for Chinese style pork knuckle:

• Knuckle (total weight from 1.5 to 2 kg) - 2 pcs.
• Ginger (fresh root about 10 cm long) - 1 piece
• Soy sauce (original: 100 ml light soy sauce and 100 ml dark) - 200 ml
• Sugar (originally cane sugar) - 50 g
• Dry white wine (originally Chinese wine Shaoxing) - 100 ml
• Garlic (heads) - 2 pcs.
• Black pepper (peas, originally Szechuan) - 1 tsp.
• Cloves (do not use if Sichuan pepper) - 7 pcs.
• Water - 2 l
• Vinegar (originally rice 3%) – 50 ml

Nutritional and energy value:

Classic Chinese pork recipe

Many gourmets call Chinese pork the hallmark of traditional Chinese cuisine. This dish, based on an ancient recipe, is prepared quite quickly and simply, and the taste of pork, fried in a special way, is very tender and refined. It goes well with any side dishes (noodles, boiled rice, vegetables).

• pork (tenderloin) 400g.
• onion 1 pc.
• garlic4 cloves
• starch 2 tbsp. l.
• tomato paste 200g.
• vegetable oil for frying
• vinegar 1.5 tbsp. l.
• salt to taste
• sugar to taste

• caloric value303.9kcal
• proteins9.2g.
• fats 23.3g.
• carbohydrates 15.3g.

Preparation:

1. Rinse the pork, dry with a napkin, cut into cubes.
2. Break 2 eggs into a bowl, add salt and starch and beat everything until smooth.
3. In a heated frying pan, greased with oil, fry the pieces of pork, after dipping each piece in the prepared egg-starch mixture. Place the cooked fried pork in a dish.
4. Chop the onion (in rings or half rings), and finely chop the garlic or pass through a press. Saute all this until a slightly golden color appears.
5. Pour the resulting onion-garlic mixture with tomato juice and reduce the heat. Add to this mixture any vinegar that you have at home (table, rice, wine), 1 tbsp. a spoonful of sugar, a little salt and mix everything thoroughly. Simmer over medium heat for about 5 minutes.
6. Mix all the remaining ingredients and simmer until tender (usually 10-12 minutes).

Rice is an ideal side dish for pork.

Advice! The sauce for pouring can be not only tomato juice, but also tomato paste, the juice of pureed tomatoes, and ketchup slightly diluted with water.

Chinese recipes: beef with vegetables, dumplings, chopped cucumbers.

Chinese pork on video:

Chinese pork knuckle

INGREDIENTS:

– 1.5 kg pork knuckle – 5-6 cloves of garlic – 1 glass of soy sauce

COOKING CHINESE PORK KNOCK

Boil the shank in a large saucepan in fresh water. The water should completely cover the knuckle. Cook the pork knuckle over low heat for 4 hours. As it boils, add water to the pan. About an hour before cooking, when the bone is exposed, add soy sauce to the pan. Soy sauce comes in different varieties. If it is very salty, pour less glass, if it is quite bland, then pour more. Pour in the sauce gradually and taste the resulting broth so that it is not normal in salt. Finely chop the garlic. Place the shanks from the pan onto a large dish, pour a little soy sauce on top and sprinkle with finely chopped garlic. That's all - the pork knuckle is ready to serve! A light Chinese cabbage or cucumber salad goes great with the knuckle.

Simple Garlic Roll: Product List

Boiled pork knuckle roll is a truly divine dish! It has a delicate taste and spicy aroma. It's not difficult to prepare. The main thing is to stock up on the following products:

Required ingredients:

Pork knuckle - 1 pc.,

Garlic - 5 cloves,

Sugar-1 teaspoon with a slide

Ginger-2 cm,

Soy sauce - 5 tbsp. spoons,

Sichuan pepper - 8 pcs.,

Star anise - 1 piece,

Red pepper - to taste

Salt

Sunflower oil - 2 tbsp. spoons

Step 1

Pour water into a saucepan and heat it on the stove. Cut the shank into small pieces and throw into boiling water for 3 minutes. We leave the bone for soup or jellied meat. We won't need it in this dish.

Step 2

Fry the pieces of meat in boiling oil in a frying pan for 5 minutes, add soy sauce, red pepper and simmer for 3 minutes.

If you take soy sauce, then Chinese is best, then only 3 tbsp. spoons will be needed. Semi-liquid analogues sold in Russian stores give a weak color, you have to pour out half a bottle or even more. Therefore, focus on the color of the shank; it should darken a little from the sauce.

Step 3

Pour boiling water over the shank, add chopped ginger, 3 cloves of garlic, Sichuan pepper, star anise, salt and sugar.

Before adding salt, taste the water; it is already slightly salty from the soy sauce. I usually add 1 teaspoon of salt. A matter of taste!

Step 4

Simmer the meat for 2 hours over low heat, 1-2 minutes before it’s ready, add 2-3 cloves of minted garlic, and our shank is ready!

That's all, easy and simple, and most importantly very, very tasty. Try it, the aromatic Chinese knuckle will definitely decorate your Sunday and holiday table.

The main thing is a minimum of effort, and it’s like you’ve been to a Chinese restaurant!

Here are some more simple Chinese dishes you'll love:

Lesson with fried cucumbers - delicious in 15 minutes

Chinese scrambled eggs - a boost of energy for the whole day

Eggplant pies with batter filling

Step-by-step recipe with photos

Take ingredients for preparing Chinese shanks (in soy sauce). If necessary, defrost the pork knuckle in advance; instead of fresh ginger and chili, use the appropriate ground spices.

Rinse the shank and make cuts on all sides so that the aromas and flavors penetrate deeply.

Place the workpiece in boiling water and boil again. If necessary, skim off the foam. Cook for about one hour.

Add soy sauce, honey or sugar, onion, garlic, spices.

At a moderate boil, simmer the shanks in soy sauce for the next two hours. Taste the broth, adjust the taste yourself, but bring it to a high concentration. You can add rice vinegar or sour juice for acid.

The shank bone is easily separated from the meat. Serve the shank whole or chop the flesh for soups, main courses, and appetizers.

Boiled Chinese shank in soy sauce is ready.

Bon appetit!

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A little history

The recipe for boiled shank is several centuries old. Back in the Middle Ages, the leg of a recently shot wild boar was boiled in a cauldron or simply baked over a fire. Then cooks learned to process meat in different ways, flavor it with spices, marinate, experiment with the degree of frying, etc. The result was a great variety of recipes for cooking pork leg.

To make boiled and then baked meat tender, it must be marinated. In classic recipes, the basis for the marinade was water. Nowadays the knuckle is soaked in beer, wine and even soy sauce.

The dish is served with a variety of side dishes. This could be sauerkraut, porridge or mashed potatoes. Spices are also an important component in preparing and serving roasts. In restaurants, it is served to guests along with the famous German mustard, a traditional addition to meat dishes.

Preparation:

1. First, prepare all the ingredients: peel the garlic, chop the onion coarsely. The shank can be cooked whole, or it can be chopped into large pieces.

2. Pour water into a large saucepan, put the knuckle in, wait for the water to boil, skim off the foam and remove the knuckle.

3. In a deep frying pan or other saucepan, heat the vegetable oil, add onions, garlic, and whole chili peppers. Fry, remove the peppers, otherwise it will be very spicy. Add sugar and ginger powder (or add a piece of ginger) and mix.

4. Then add the shank and fry it on both sides.

   
   Pour the water in which the knuckle was cooked, so that the water covers it a little, add soy sauce. Reduce the heat to low and simmer, loosely covered, for several hours until the meat begins to fall freely from the bone and the skin is very soft. Well, this process, I think, will not raise any questions for anyone, it’s like cooking jellied meat.

5. Serve to the table, pouring lightly with broth; by the way, it should thicken slightly. Boiled rice is best served as a side dish.

Bon appetit!

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Recipe for “Chinese style pork knuckle”:

Wash the shanks and, if desired, soak for three hours in cold water. Drain the water, pour cold water over the shanks, put on fire and bring to a boil. Strain the shanks, rinse them with water, and wash the pan.

Prepare the remaining products

Make deep circular cuts in the shanks

Peel the garlic and divide into cloves, peel and cut the ginger into slices

Place the shanks in a clean pan, pour in 2 liters of water, add the rest of the ingredients and put on medium heat. Bring to a boil, reduce heat to low and simmer uncovered for 3 hours, turning the shanks once.

Remove the shanks from the broth

Place the shanks on a serving plate and sprinkle with green onions. Prepare a hot sauce for the shanks from the remaining broth. I poured three ladles of broth into a saucepan, added 1 tsp. hot red pepper paste, a pinch of dried garlic, brought to a boil and thickened the sauce with a teaspoon of cornstarch. You can use any Asian hot sauce. It is good to serve this shank with rice and a simple salad of Chinese cabbage or fresh vegetables.

How will it look like?
Pork knuckle Chinese style

When you hear the word “knuckle,” you immediately think of something smoked and baked, with a crispy, crispy crust, and beer... But this knuckle is completely different, it is not pickled, not smoked, not baked in the oven, it is boiled. But they are cooked in a special solution with the addition of various spices and sauces. Cook for a long time, over low heat. The result is amazing! The meat is soft, tender, aromatic. And even the skin turns out absolutely extraordinary: tender, soft, without a feeling of fat, without a specific “pig” taste. Nothing is wasted in this dish; from the remaining rich broth you can prepare a quick Asian-style soup and a spicy sauce for the knuckle. I highly recommend it!

Category: Hot dishes › Meat dishes › Hot pork dishes

Ingredients for Chinese style pork knuckle:

Try cooking together

How to cook “Chinese-style shank”

Wash the knuckle thoroughly and prepare the remaining ingredients. I have peppers marinated in oil.

Place the shank in a saucepan, add water and place on the fire.

Meanwhile, peel and chop the onion, garlic and ginger.

Heat a little oil in a frying pan, add onion, garlic, ginger and chili. Fry for 2-3 minutes.

Remove the shank, place it in the pan and fry for another 5-7 minutes, turning over. You can remove the chili during the frying process to prevent the shank from being too spicy.

Transfer the entire contents of the pan into the saucepan.

Add sugar, soy sauce, a couple of tablespoons of salt. Pour in the hot broth in which the shank was cooked and place the pan on the fire. Once boiling, reduce the heat to low, cover with a lid and leave to simmer.

I cooked the shank for about 3.5 hours.

Bon appetit!

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Step-by-step preparation of shanks in soy sauce:

1. Peel the onions and garlic, wash and chop into strips. Place the frying pan on the stove, add oil and heat well. Add onions and garlic to it.

2. Gently heat the vegetables over medium heat and add ginger powder, nutmeg and brown sugar.

3. Sauté the onion over medium heat until translucent, stirring occasionally.

4. Wash the pork knuckle and scrape it with a brush if there is any black markings on it. Dry it with a paper towel, wipe with salt and pepper and place in a frying pan. Be careful with the amount of salt, because... The recipe uses soy sauce, and it is already quite salty.

5. Fry it on all sides over medium heat until the skin browns.

6. Pour soy sauce over the shank, cover with food foil and place directly in the frying pan in a heated oven for 1.5 hours. At the same time, water it with melted juice and soy sauce every 15 minutes.

7. Half an hour before cooking, remove the foil so that the knuckle is well browned. Serve it hot. Serve the shank with vegetable salad and mashed potatoes, or as is customary in European countries (Czech Republic and Germany) - with a glass of dark, foamy beer.