Pork Knuckles with Red Fermented Bean Curd 南乳炆豬手

🧂 Ingredients

• 1.4 kg Pork knuckles

  , bone-in
• 40 g Red fermented bean curd

  , approx. 4 cubes
• 2 tbsp Red yeast rice liquid

  (the red liquid that is found in red fermented bean curd)
• 1 tsp Sugar
• 1 tbsp Light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp Dark soy sauce
• 1 c Raw peanuts
• 3 slices Ginger
• 1 stalk Green onion

  , large segments
• 4 cloves Garlic

  , rough chopped
• 2 Star anise
• 4 Bay leaves
• 1 Small cinnamon stick
• 40 g Rock sugar
• 2 tbsp Oil
• 1 L Water

Instructions

• 1 Place pork knuckles into a large pot and fill with water so that water covers
  the pork knuckles. Bring to a boil using high heat. When water boils, turn heat
  down to medium and cook for 5 minutes
• 2 Rinse pork knuckles with cold water
• 3 Strain in colander
• 4 Soak peanuts for 30 minutes
• 5 Place peanuts into a pot and add water. Bring to a boil using high heat. Turn
  heat down to medium and cook for 30 minutes. Drain and set aside
• 6 Prepare 4 cubes of red fermented bean curd and 2 tbsp of the red yeast rice
  liquid that is in the jar of red fermented bean curd
• 7 Add 1 tsp sugar, 1 tbsp light soy sauce, 1 tsp dark soy sauce and 1 tbsp
  Shaoxing wine. Mix and break apart the bean curd. Set aside
• 8 Prepare ginger, garlic and green onions
• 9 After pork knuckles have cooled, pluck any hairs that are still on with a fish
  bone tweezer (or any kind of tweezer) and set aside
• 10 In a wok, on medium high heat, add 2 tbsp oil, add ginger, garlic and green
  onions. Stir-fry until aromatic
• 11 Add red fermented bean curd mixture to the wok. Mix well
• 12 Add pork knuckles to the wok and mix with the sauce
• 13 Add peanuts, star anise, bay leaves, cinnamon stick and rock sugar to the wok
• 14 Add enough water to almost cover the pork knuckles
• 15 Turn heat to high. When the liquid boils, turn the heat to low and cook for 50
  minutes, stirring every 15 minutes
• 16 After 50 minutes, do not remove the lid and turn off the heat. Let it sit for 15
  minutes
• 17 After 15 minutes, remove the lid. Use a chopstick to test the texture. The
  chopstick should be able to go through the meat easily. If you want the meat
  softer, turn heat on low and cook for another 15 minutes and check again
• 18 Once texture is right, turn heat to high to evaporate some of the liquid.
  Continue stirring so nothing sticks to the bottom of the wok. You can turn off
  heat when you reach your desired sauce consistency. If the liquid is too much to
  evaporate, you may also choose to add a cornstarch slurry with equal parts
  cornstarch and water
• 19 Taste test. Add sugar, salt, soy sauce if necessary. Add more dark soy sauce if
  you would like a darker colour
• 20 Serve over rice or noodles

Nutrition Info