Dongbei pork knuckle in spicy bak choi sauce
Ingredients
Servings 1- marinade - 160 g
- garlic - 50 g
- vegetable oil - 15 g
- soy sauce - 10 g
- pork knuckle - 750 g
- dry anise - 3 g
- peel - 3 g
- Beijing vodka - 15 g
- chickens for broth - 10 g
- fish gelatin powder - 40 g
- fresh grated ginger - 10 g
- green onion - 30 g
- milk 3.2% - 300 ml
- dried red pepper - 10 g
- ajinomato - 10 years
- sugar / salt - 2 g
- pak-tea - 30 g
Cooking
Step 1
Boil the shank for 8-10 minutes. Peel off the skin and marinate for 2 hours in the marinade.
Step 2
For marinade: mix chicken broth, anise, milk, ginger, fish sauce, tangerine zest, garlic, ginger, chopped onion, soy sauce, red pepper, sugar salt).
Step 3
Bake the shank until tender, pour the marinade sauce over when serving, garnish with parsley and stewed pak choi when serving.