Braised Pork Knuckle 南乳豬手 express version 快速版

Описание: Ingredients: *Pork Knuckle (forelimbs) 豬手 – 3pc, Ginger – a few slices cut into stripes, Chives (in 1-inch portions) – a few sprigs, Cooking Spray – a little, Cooking Oil – 1 tsp.
*If preferred, hind legs 豬腳 typically smaller & cheaper can be used instead.

Seasoning: **Red Fermented Bean Curd 南乳 – 2 TBsp, Mirin – 3 TBsp, Chinese Cooking Wine – 1 TBsp, Pink Salt (or any salt) – a few shakes, Dark Soy Sauce – 1.5-2 TBsp, Oyster Sauce – 1/2 TBsp, Garlic Powder – several shakes (effective in getting rid of the piggy gamey taste), Cinnamon Powder – a little (as substitute of 5-spice-powder), Orange Marmalade – ½ tsp (together with Mirin listed above as substitute for traditional dried citrus peel 陳皮& brown tablet sugar 片糖)
**Can substitute with a mix of Red Yeast Rice Paste 红糟酱 and White Fermented Bean Curd 白腐乳 at 1 : 1

1. Boil Pork Knuckle (forelimbs) 豬手 – 3pc with Ginger – 1-2 slices cut into stripes and Chives – several 1-inch portions until there is no visible red (i.e. nothing looks like “raw”). Remove from heat and boiling water promptly.
Note: May pre-boil in plain boiling water until there is no visible red.

2. Apply Cooking Spray – a little, Cooking Oil – 1 tsp to pressure cooker in “saute” mode.

3. Add in the rest of Ginger stripes and Chives. Stir fry and simmer until fragrant.

4. Add in Red Fermented Bean Curd 南乳 – 2 TBsp next, follow by boiled Pork Knuckle.

5. Flip & stir fry Pork Knuckle in pot to brown, until brown bits are noticeable at the bottom of pot.

6. To clear the brown bits and to enhance flavor, pour in Mirin – 3 TBsp and Chinese Cooking Wine – 1 TBsp. Continue to flip and stir fry for a even distribution of color over the Pork Knuckle.

7. Add a little water to the leftover Red Fermented Bean Curd 南乳 and stir to clean up. Pour into the pot, nothing is to be wasted.

8. Add in the rest of seasoning (see list above), flip & stir occasionally to avoid burning.

9. Add in 1.5 cup of water last. Cook at high pressure for 30 min and serve. Meat is both tender and flavorful. Leftover can be chilled and re-heat to serve over the next few days.