Pork, Pak choi, Pork knuckle, Spicy sauce

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.

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