Stewed pork knuckles (Yin no Taiko)

Unlike German roasted pork knuckles, which require a cracked and crispy skin, this Chinese version is in the opposite direction. The skin and fat should be soft, creamy and firm.

If you are about to eat (and that is a forbidden word during Chinese New Year), knuckles made this way literally take you to your lap. It’s spectacular as skin and fat are the first thing you see. In fact, it must be the only thing you see at first that is cooked correctly and presented correctly. And when it is placed on the table, everything sparkles. There’s no joke. Like the sparkling waters on the dashboard of the car in the movie Jurassic Park, it brings an epic effect as the dinosaurs approach.

If you look carefully, you can see your image after a sparkling stop. You dig with chopsticks and crush your portrait. You will melt it in your mouth. The flavour and texture hit you as a complex, rich, creamy, fruity, spicy and aromatic, unremarkable swirl in your chops.

As they say, pigs can be better than wine.

The important thing is to steam it very slowly over low heat.

This dish may seem complicated at a glance, but think of it as a togebac and cook one large chunk of pork belly. Pork Knuckles are not available to buy on foot to the butcher, especially during CNY. You must order in advance. I heard yesterday Christmas had left because nobody had traveled anywhere and cooked at home. I won’t spread rumors that the pork will be gone, but it’s not difficult to understand that the pork may be lacking in knees. I know that wild boars are running around, but… I destroy that idea. Just go to the butcher early.

Try using the best soy sauce that you can place your hands on. You can also simmer the dried mushrooms together.

material
1 Pork Knuckle, Skin On
3 tablespoons rock sugar
3 slices ginger
6 pieces of garlic

For Thermomix users:

This is perfect for Termomix as the pork knuckles fits well. However, if you don’t want to use blade covers or end up with fine pork, you’ll need to find a way to keep the blades moving.

Follow steps 1 to 4 to fry the ingredients and make the sauce. Place the knuckle skin in the TM pot. Simmer at 98°C for 1.5-2 hours. Note that the thermal transition of TMs is more efficient than woks. Please check regularly. If the fork smoothly enters the skin, you know it’s done. At some point, I shoot a video of cooking this in The Thermomix.