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The flavor of pork knuckle is absolutely unique, with the sauce stewing technique, which nourishes yin and moistens dryness and nourishes blood, and quacks to eat

In China's long-standing food culture, stewed elbow with sauce occupies an unshakable position with its unique flavor and profound historical heritage. Originating in the north, this dish is said to have been traced back to the Song Dynasty, when court chefs created this dish with a bright red color and crispy flesh to suit the tastes of the royal family. With the passage of time, stewed elbow with sauce has gradually spread to the people and has become a well-known traditional dish.

In the long history, stewed elbow with sauce has not only conquered the taste buds of countless diners with its deliciousness, but also been praised for its rich cultural connotation. It has witnessed the reunion of countless families and the joy of festivals, and has become an emotional sustenance and cultural inheritance. Many famous people have commented on this dish wonderfully, believing that it is not only delicious, but also an embodiment of art.

The flavor of the stewed elbow is characterized by its unique sauce aroma and crispy meat. The pork knuckle is stewed for a long time, the meat becomes extremely soft and melts in your mouth, and the secret sauce gives the dish a rich aroma and multi-layered taste. Whether it's a family dinner or a banquet, braised elbows with sauce can always be the highlight of the table.

Pork knuckle, as the main ingredient of stewed elbow in sauce, has a detailed record in the ancient book "Compendium of Materia Medica". Traditional Chinese medicine believes that pork has a sweet and flat taste, and has the effect of nourishing yin and moisturizing dryness, nourishing the kidneys and nourishing blood. In modern nutrition, pork knuckle is rich in collagen and a variety of trace elements, which have a positive effect on maintaining skin elasticity and bone health.

Cooking preparation

Main ingredients: 1 pork knuckle (about 1000g)
Excipients: 20 grams of ginger, 2 green onions, 10 cloves of garlic
Seasoning: 50 ml of light soy sauce, 10 ml of dark soy sauce, 50 ml of cooking wine, 50 grams of rock sugar, 3 star anise, 1 small piece of cinnamon, 2 bay leaves, 5 dried chili peppers, appropriate amount of salt
Nutritional information: Pork knuckle is rich in protein and collagen, which contributes to skin health and muscle repair.

Buying tip: Choose pork knuckles with ruddy color and firm meat, and avoid products with unusual smells or unusual colors.

Cooking in detail

Cleaning pork knuckles: Wash the pork knuckles well to remove excess hair and impurities.
Blanch: Put the pork knuckle in a pot of cold water, add cooking wine and a few slices of ginger, bring to a boil over high heat, skim off the foam, and cook for 5 minutes to remove.
Prepare the sauce: Mix the light soy sauce, dark soy sauce, cooking wine, and rock sugar to make the sauce.
Stir-fry sugar: Put a small amount of oil and rock sugar in a pan, heat over low heat until the rock sugar melts, and fry until the sugar is dark brown.
Stew: Put the blanched pork knuckle into a sautéed sugar pot, add the sauce and remaining trimmings, and add water until the pork knuckle is submerged.
Seasoning: Add star anise, cinnamon, bay leaves and dried chili peppers, bring to a boil over high heat, then reduce heat to low and simmer for 2 hours.
Juice removal: Wait for the pork knuckle to simmer until soft, turn to high heat to reduce the juice, and keep turning the pork knuckle during the process to evenly coat it with the sauce.
Remove from the pot: When the sauce is thick and the surface of the pork knuckle shows an attractive red and bright color, it can be removed from the pan and served.

Cooking tips

Blanching technique: Blanching can remove the fishy smell of pork knuckle and at the same time tighten the meat so that it is not easy to fall apart during the stewing process.
Stir-frying sugar: Stir-frying sugar is a key step in coloring, pay attention to the heat and avoid scorching sugar.
Slow cooking: Slow cooking can make the pork knuckle more flavorful and the meat more crispy.
Juice collection: When collecting the juice, keep turning the pork knuckle to prevent it from sticking to the pan, and at the same time make the sauce evenly wrap on the surface of the pork knuckle.
Heat control: Heat control is crucial throughout the cooking process, and it is necessary to reduce the heat to low heat and simmer after boiling to maintain the integrity of the meat.

Cooking principle

The cooking principle of stewed pork knuckle is to make the meat of the pork knuckle crispy by simmering it for a long time, and at the same time, the flavor of the sauce penetrates into the meat. The stir-fried sugar color provides the basic color and sweetness to the dish, while the addition of various spices adds aroma and depth to the dish. During slow cooking, the meat gradually absorbs the flavors of sauces and spices, and finally develops a unique flavor.

Cooking quiz

Question: What should I do if the pork knuckle still smells fishy after blanching? Answer: You can add more cooking wine and ginger while blanching, or add some white pepper while simmering to further remove the fishy smell.
Question: What should I do if the sugar is burnt? Answer: If the sugar is scorched, you can pour it out and fry it again, pay attention to control the heat and avoid frying it again.
Question: What should I do if I don't have enough water during the stewing process? Answer: If you find that the water is insufficient, you can add hot water in an appropriate amount and avoid adding cold water, because cold water will shrink the meat and affect the taste.
Question: What should I do if the pork knuckle is not stewed? Answer: Extending the simmering time, or using a pressure cooker for stewing, can shorten the time and make the meat more crispy.

Related dishes to share

Dry pot pork knuckle

Flavor profile: Dry pot pork knuckle is spicy and delicious, and the meat is crispy.

Historical heritage: Originated from Sichuan, it is a very popular local dish.

Ingredients: pork knuckle, dried chili, Sichuan pepper, green onion, ginger and garlic, etc.

Cooking Steps:

Blanch the pork knuckle and cut into cubes.
Sauté chives, ginger, garlic and dried chilies.
Add the pork knuckle cubes and stir-fry.
Add seasoning and water to taste.
Simmer until the water is drained and remove from the pan.

Braised pork knuckle

Flavor profile: Braised pork knuckle is bright red in color and delicious in taste.

Historical heritage: It is one of the traditional Chinese home cooking.

Ingredients: pork knuckle, light soy sauce, dark soy sauce, rock sugar, etc.

Cooking Steps:

Blanch the pork knuckle and drain.
After stir-frying the sugar color, add the pork knuckle and stir-fry.
Add light soy sauce, dark soy sauce and caster sugar.
Add water and simmer until the meat is crispy.
Remove the juice from the pan.

Braised pork knuckle with potatoes

Flavor profile: Braised pork knuckle with potatoes has a rich taste, and the potatoes absorb the aroma of pork knuckle.

History: It is a home-cooked meal.

Ingredients: pork knuckle, potatoes, green onions, ginger and garlic, star anise, etc.

Cooking Steps:

Pork knuckle and potatoes diced.
Blanch the pork knuckle and simmer it with the potatoes.
Add spices and spices.
Simmer until the potatoes and pork knuckle are crispy.
Sprinkle chopped green onion before cooking.

Garlic pork knuckle

Flavor profile: Garlic pork knuckle is rich in garlic and delicious meat.

Historical heritage: Originated from Guangdong, it is a classic in Cantonese cuisine.

Ingredients: pork knuckle, garlic, light soy sauce, dark soy sauce, etc.

Cooking Steps:

Blanch the pork knuckle and cut into cubes.
Chop the garlic and sauté with the pork knuckle.
Add light soy sauce, dark soy sauce and water to taste.
Simmer until the meat is crispy.
Sprinkle chopped green onion before cooking.

From a health point of view, braised elbow with sauce is delicious, but it is also high in fat and sodium. It is recommended to eat in moderation and with vegetables and whole grains to maintain a balanced diet. In addition, the use of sugar and salt can be reduced in moderation when cooking to reduce the sugar and sodium content of dishes.

When cooking elbow stews, I prefer to use a traditional casserole for slow cooking, which makes the meat more crispy and better locks in the original flavor of the ingredients. In addition, I think that turning the pork knuckle at the right time during the stewing process will prevent the meat from sticking to the pan and will also help the sauce to absorb evenly. I hope these little experiences of mine can be helpful to everyone.

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