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The ingredients needed to prepare Pork Knuckle in Special Sauce:
- Use Pork knuckle
- Take Ingredients A
- Prepare Spring onion (white part)
- You need Ginger sliced
- Use 3 cloves garlic
- You need 2 Shallots dized
- Use 1 tbsp Shaoxing wine
- Prepare Sauce Ingredients
- Take 4 tbsp soy sauce
- Prepare 1 tbsp Hoisin sauce
- Take 1/2 tbsp red yeast rice paste
- You need 1 tbsp oyster sauce
- Take 1 tbsp abalone sauce
- Provide 1 tbsp dark soy sauce
- You need 1 tbsp vinegar
- You need 2 tbsp tomato ketchup
- You need 1 cup water / stock
- You need 1 tbsp rock sugar
- Use Optional Ingredient
- Get Canned Braised Abalone
Instructions to make Pork Knuckle in Special Sauce:
- Clean pork in hot water with ginger and spring onion simmer for 30 minutes. Poke holes on skin. Then, brush a layer of soy sauce on the skin. Deep fry pork knuckle in hot oil for 5 minutes and set aside.
- Put pork knuckle skin facing down the wok. Pour in sauce ingredients and let it simmer for 30 minutes in medium heat.
- Remove pork knuckle and place in a steamer plate. Top with ginger and spring onion. Pour in remaining sauce. Steam for 3 hours in low medium heat. Add more water in pot if necessary.
- Remove pork knuckle from steamer after 3 hours. Pour out the sauce into a bowl. Heat up some oil in wok and stir fry Ingredients A until fragrant. Add 1 tbsp soy sauce. Continue stir fry till soy sauce aromatic and pour in 1 tbsp Shaoxing wine. Then followed by remaining sauce. Let it boil for a while.
- Add cornstarch solution in the sauce to thicken sauce. Filter out all Ingredients A, to remain the sauce only. Pour in the sauce on the pork knuckle in a decorated serving plate and serve.
- You can add in abalone and the braised sauce from the canned abalone to spice up the taste.
Pork knuckle in soy sauce. канала Оксана Валерьевна. Most Filipino-Chinese restaurants have patatim included in their chef's specials. This is "Pork Knuckle Dipping Sauce" by craig cavallo on Vimeo, the home for high quality videos and the people who love them. A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.
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