Pork Knuckle Overnight in Spiced Broth Recipe
Recipe by Ethan Wong
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Notes
Tips
- Flavor penetration intensifies when the meat is left in the broth overnight. This way, the meat would not become too soft.
- The broth can be kept and reuse to cook the next batch of pork knuckles or meat. Keep broth in the freezer.
Ingredients
- 600 g Pork Knuckle (chopped)
- 5 bulb Garlic
- 2 bulb Onion (red onion for better flavor)
- 2 pcs Star Anise
- 1 tbsp Peppercorn
- 1 tsp Black Pepper (crushed)
- 2 pcs Bay Leaf
- 3 tbsp Soy Sauce
- 3 tbsp Fish Sauce
- 1 tbsp Sugar
- 1 tsp Salt
- 1 tbsp Thick Soy Sauce
- Cooking Oil
- 2 liters Water
Instructions
Preparation
- Clean and rinse chopped pork knuckle. Strain and set aside.
- Peel the onion and cut into halves.
- Cut garlic into halves.
- Prepare the other ingredients
Cooking
- Preheat a stockpot with cooking oil, with low heat, pan-fry red onion, and garlic to brown. Set aside browned red onion and garlic.
- Add cooking oil to the stockpot. With low heat, add crushed black pepper, peppercorn, star anise, and bay leaf. Toss them to aromatic fragrance.
- Add browned red onion and garlic into the pot and thoroughly stir them.
- Switch to high heat and add soy sauce.
- Add water to deglaze. Bring to a boil then reduce to a simmer.
- Skim away all the foam.
- Keep covered and simmer for 90 minutes.
- After 90 minutes, season broth with fish sauce, sugar, salt, and thick soy sauce.
- Remove from heat and let cool.
- Then keep in the refrigerator overnight.
- Reheat the next day before serving.
Nutrition
Calories : 404kcalCarbohydrates : 10gProtein : 28gFat : 33gSaturated Fat : 13gCholesterol : 101mgSodium : 2710mgPotassium : 101mgFiber : 1gSugar : 6gVitamin A : 45IUVitamin C : 1mgCalcium : 51mgIron : 2mg