Red Cooked Pork Knuckle. Tender, succulent red cooked pork recipe. Chinese Eisbein!

Описание: You will have to go far to find a dish as tender and tasty as this red cooked pork knuckle. Our video demonstration will have you cooking up a storm in no time. If you're a fan of eisbein, take it a step further and try the pinnacle of pork knuckle recipes, red cooked pork knuckle! For the full recipe in printable format please visit our website at http://whats4chow.com/2014/03/27/red-...
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Tender, succulent pork knuckles with a wonderful sweet and sour glaze sauce.

Ingredients

2 x 750g Pork knuckles (NOT pickled)
For the master sauce
4 Spring onions, bruised
4cm (1½+ inch) Ginger cut into rounds
2 Tbs Szechuan peppercorns
100ml Light soy sauce
1Tbs (15ml) Oyster sauce
1Tbs (15ml) Hoisin sauce
1Tbs (15ml) Hot chilli sauce
1 Liter good quality chicken stock
Water to cover
For the sauce:
1 Cup of the reserved master sauce
2 Tsp Cornflour dissolved in a little water
1 Tbs Sugar
1 Tbs White wine vinegar
2 Tbs (30ml) Good quality tomato sauce

Instructions

For the knuckles
Examine the pork knuckles to find the thinnest side and cut through the skin down to the bone
Place the knuckles in a pot along with all of the master sauce ingredients
Bring the pot to the boil and continue to boil for 60 minutes
Reduce the heat and simmer the pot for a further 60 minutes
Remove from the heat and transfer the pork to a roasting pan
Roast the pork in a preheated oven at 180c / 350f for 60 minutes, uncovered
Remove from the oven and transfer the knuckles to a carving board
The bone will have loosened from the meat. Cut any remaining connective tissue and remove the bones from the knuckles.
Carve the meat thinly and arrange on platters
For the sauce
Strain the master sauce and measure 1 cup of the strained sauce
Add this and all of the other sauce ingredients to a pan over medium heat
Bring this to the boil. Boil for about 3 minutes until the sauce has thickened and is very glossy.
Spoon the sauce over the pork and serve