Chinese Black Bean Sauce Braised Pork Knuckle or Shank Recipe
A slowly braised pork knuckle or shank is a beautiful thing. This one is braised in a Chinese black bean broth, and it turns one of the cheapest pieces of meat you can buy into a real treat!
Servings 4 Servings
Calories 768kcal
Ingredients
- 1-1.2 kg Bone in Pork Knuckle 2.2-2.5lb
- 35 g Ginger 1 thumb sized piece
- 6 Garlic Cloves
- 2 Spring Onions
- 12 Whole Black Peppercorns
- 1 teaspoon Szechuan Peppercorns
- 1 10cm Cinnamon Bark 4" piece
- 2 Star Anise
- Water as required
- 75 ml Cooking Oil ⅓ Cup
- 3 tablespoon Light Soy Sauce
- 4 tablespoon Chinkiang Vinegar
- 75 ml Black Bean Sauce ⅓ Cup
- 4 tablespoon Dark Brown Sugar
- ⅛ teaspoon MSG Optional
- 2-3 tablespoon Cornflour (cornstarch in the US)
- 2-3 tablespoon Water
Instructions
- Cut the ginger into 2-3mm thick coin shapes.
- Peel the garlic cloves.
- Top and tail the spring onions.
- Place a large 24cm (10") saucepan on the hob and add the pork knuckle, followed by the ginger, garlic, black pepper, Szechuan pepper, star anise, cinnamon and spring onions.
- Pour over enough water to cover the pork knuckle, turn on the heat to medium-high and bring to a boil. Simmer for 5 minutes, then remove from the heat. This will take approximately 25-30 minutes in total.Remove the pork from the blanching liquid and dry it thoroughly, then strain the aromatics from the water, set them aside and clean the pan, throwing away the cooking liquid.
- Heat a large wok over a high heat, and when it is hot add the cooking oil, carefully add the dried pork knuckle and colour all over using a spoon or ladle to splash the parts of the pork that will not touch the wok, this will take 5-10 minutes. Then remove the pork and drain off all but a scant coating of the oil.
- Return the wok to the heat, add the aromatics cooked in the initial blanching phase, and stir fry for 60 seconds.
- Pour in the soy sauce, chinkiang vinegar, black bean sauce, brown sugar and MSG and fry until everything begins to bubble.
- Pour in 1 litre of water, bring to a boil, then pour this mix back into the saucepan you initially blanched the pork in.
- Add the pork knuckle and then top up with as much boiling water as is needed to cover all but the tip of the pork knuckle, bring the cooking liquid to a very gentle simmer and cook for 2½-3 hours.
- Remove the pork from the braising liquid, set it aside and cover it with foil to rest.
- Turn the heat under the braising liquid up as high as it will go and reduce it by half to two-thirds. This will take around 15-20 minutes.When the braising liquid has reduced, strain it into a wok to get rid of the aromatics, and bring it back to a boil, then mix the cornflour with an equal volume of water and stir it into the sauce, stirring until it thickens. Return the pork to the cooking liquid and ladle over some sauce.
- Shred the pork and serve it with the thickened sauce.
Video
Nutrition
Serving: 1 | Calories: 768kcal | Carbohydrates: 26g | Protein: 71g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 27g | Cholesterol: 231mg | Sodium: 1798mg | Fiber: 3g | Sugar: 12g
