Wineshark Cooking Class - Pork Knuckles with Red Grain Sauce 紅糟豬手

Ingredients (for 4):

• Pork knuckles - 1
• Red grain sauce - 3 tbsp
• Chinese leek - 4 sprigs
• Ginger - 30 g
• Sichuan peppers - 3 tbsp
• Soy sauce - 1 tbsp
• Salt - 1 tsp
• Rock sugar - 50 g

Procedures:

1. Ask the butcher to burn off the hair of the pork knuckles and chop into big pieces.

2. Wash the pork knuckles and then blanch in hot water.

3. Remove and flush under cold water.

4. Heat 6 cups of water in a pot, when boiling add the Sichuan peppers and pork knuckles in. When it boils again, cover with lid and cook for one hour under low heat.

5. Cut the ginger into slices, and cut the Chinese leek into sections.

6. Remove the pork knuckles and flush under cold water. 

7. Heat the pot with 2 tbsp of oil, then add in the ginger and Chinese leek to stir fry until fragrant. 

8. Add the red grain sauce and stir fry briefly.

9. Add a cup of water, then add in soy sauce, salt and rock sugar. Cook until the sauce boils.

10. Add the pork knuckles in, stirring frequently to avoid the pork knuckles sticking to the pot. Cook for 30 minutes.

11. Cut the pork knuckles into smaller sizes, then serve with some sauce pour on top.