Classic Cantonese Cuisine-Braised Pork Knuckles with Preserved Plum
The Braised Pork Knuckles are tender and sweet and appetizing on the outside, nostalgic classic Cantonese cuisine.
it tastes sweet and sour, SUPER delicious. It is a famous dish in Guangdong China. The pork knuckles and the preserved plums match very well. The pork knuckle is rich in collagen, and it is very tender, appetizing and does not feel greasy when braised with preserved plums.
How to Preserve Plums?
- Wash and dry the plums.
- Chop the plums in half and remove the seed and any bad spots.
- Cut the plums into slices.
- Weigh the plums out into zip lock bags (I put 250g or around 8 ounces in each bag)
- Seal the bags well and freeze.
How to make Braised Pork Knuckles with Preserved Plum
Soak the calla in water and set aside.
Put cold water into the pot, add sliced ginger, green onion knot, and a spoonful of cooking wine. After boiling, remove the froth.
Wash the residual foam from the pig’s hands.
Put 80g rock sugar in a hot pan with cold oil, stir-fry on low heat to get the sugar color, add pork knuckles and fry until the pork knuckles are coated with sugar color, add some garlic slices to increase the flavor, pour in a spoonful of cooking wine and two spoons of light soy sauce, stir fry until the pig watch skin is slightly charred That’s it.
Take a heat-resistant casserole and pour it into pork knuckles.
Pour the plum water for soaking, then add more water.
Add green onions, ginger, star anise, bay leaves, and a spoonful of rock sugar, turn to a low heat, cover and simmer for 40 minutes.
In the meantime, open the lid and stir.
Boil until the soup is thick and thick and ready to be out of the pot, the chopsticks can be easily pierced in, and the taste is good.
Sweet and sour is very appetizing.
Tips for Classic Cantonese Cuisine-Braised Pork Knuckles with Preserved Plum
I suggest you add some ginger to the dish as it can remove the bad smell of pork and/or other meats.