Pork Knuckle Overnight in Spiced Broth Recipe
Recipe by Ethan Wong
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Notes
提示
- 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.
配料
- 600 克 Pork Knuckle (chopped)
- 5 颗 大蒜
- 2 颗 洋葱 (red onion for better flavor)
- 2 件 Star Anise
- 1 汤匙 Peppercorn
- 1 茶匙 黑胡椒 (crushed)
- 2 件 月桂叶
- 3 汤匙 Soy Sauce
- 3 汤匙 Fish Sauce
- 1 汤匙 糖
- 1 茶匙 盐
- 1 汤匙 Thick Soy Sauce
- 食用油
- 2 liters 水
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 : 404大卡Carbohydrates : 10克Protein : 28克Fat : 33克Saturated Fat : 13克Cholesterol : 101毫克Sodium : 2710毫克Potassium : 101毫克Fiber : 1克Sugar : 6克Vitamin A : 45IUVitamin C : 1毫克Calcium : 51毫克Iron : 2毫克