I have promised to post a steamed recipe. Check it out for home cook tips.
Slowly poached Yin and Yang (Cantonese for Steamed Pork Knuckles) was a regular feature of our Lunar New Year’s reunion dinner. It was one of my mom’s favorite festive dishes.
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.
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
240 ml (1 cup) light soy sauce
1 tablespoon thick soy sauce
2 tablespoons of Chinese wine
580 ml (2 cups) of water
Taste salt and sugar
2 tablespoons oil
Two TSPs slurry with 2 tablespoons of water
To decorate
Coriander leaves
method
Add the rock sugar and simmer over low heat until dissolved. You’re caramelizing sugar. Add the ginger, garlic and spices and saute for 2 minutes. Add pork knuckles (skin up) and other seasonings. Pour water to cover the knuckles. You need to cover the entire knuckle. Simmer for 2 hours or until it is soft enough. The meat should not fall apart on its own. To test for donation, the fork must go smoothly on the skin. Add the cornstarch slurry to thicken the sauce. Adjust the flavor with salt or sugar if necessary.
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.
(TagStoTRASSLATE) Steamed pork knuckles (Yin Tai)
