5 spice braised pork knuckles
First time I made this recipe, I like it better than the spicy recipe that I made often.
(4 Servings)
Pork feet 2 kg
30g garlic (about 5 cloves)
1 star anise
20g sliced ginger
2 scallions (it’s better to fish after cutting a large piece of marinade, but you can cut into small pieces if you don’t want to fish)
4 tablespoons brown sugar powder (or 100g rock sugar, granulated sugar is also fine)
5 spice powder 4g (about 1 tsp)
2g white pepper powder (about 1/2 tsp)
Rice wine 50ml
Soy sauce 50-100 ml
To clean the pig’s trotters, boil them for 5 minutes in hot water. Discard the water.
Place 1 tablespoon of vegetable oil and 4 tablespoons of brown sugar in a cast iron pot or wok. Set it over medium heat. When the sugar melt completely, add 200ml of water slowly to avoid projection.
Add five-spice powder, white pepper, rice wine, soy sauce and stir. Put the pig’s trotter, shallots, and garlic in the pan. Add enough water to cover the pork, bring the soup to a low heat, cover the pot and cook for 1.5-2 hours. Reduce the cooking liquid in half and serve.
Source: Coya Chang
