A classic Sichuan dish: Twice-cooked pork knuckle

Ingredients for Twice-cooked pork knuckle：

Steps: 

1.Purchase two pounds of braised pork knuckle from a deli. Once you bring it home, use a knife to make an incision at the bone of the knuckle and cut thin, even slices of meat. Arrange them neatly on a plate for later use. Braised pork knuckle is usually tender and delicious after being cooked, and slicing it into pieces makes it easier to eat. Ensure that the knife is sharp to avoid any finger injuries during the cutting process.

2.Next, prepare two Bell peppers. Remove the stems and seeds by gently scraping them with the tip of a knife. This helps reduce the spiciness of the peppers. Then, dice the peppers into small pieces. Be careful while cutting to ensure finger safety and maintain a stable grip on the knife. Additionally, prepare some bird’s eye chili peppers. Cut them in half lengthwise and remove the seeds to decrease the heat level. Along with the pointed peppers, place them in a bowl for later use.

3.Prepare garlic, ginger, and green onions. Slice the garlic into thin pieces using a knife to release its unique aroma. Peel the ginger and chop it into small cubes. Maintain uniform sizes while chopping to ensure even distribution of ginger flavor during cooking. For the green onions, wash them thoroughly and chop them into small pieces. Chopping the green onions will add layers to the dish and provide additional texture. Place the chopped garlic, ginger, and scallions on a plate for later use.

4.Add a small amount of cooking oil to the pan and heat it up. Once the oil is hot, add the sliced pork knuckle to the pan. Stir-fry the pork knuckle continuously until it becomes tender. This process ensures even heating and thorough cooking of the pork knuckle. Next, add the minced scallions and ginger to the pan and stir-fry them. The fragrance of the green onions and ginger will further enhance the flavor of the dish. Then, add a small amount of light soy sauce and oyster sauce to the pan and stir-fry everything evenly. This allows the seasonings to fully penetrate the pork knuckle and creates an enticing aroma. Sprinkle in a bit of Chinese thirteen-spice powder to add complexity to the dish. Afterwards, add the diced pointed peppers and bird’s eye chili peppers to the pan, allowing them to mix well with the other ingredients. At the same time, drizzle a little cooking wine along the edges of the pan to remove any unwanted odors and add fragrance. Then, add a pinch of salt and sugar to the pan and continue stir-frying to ensure even distribution of all the seasonings. Once the pointed peppers are cooked, add a small amount of water starch to thicken the sauce of the dish. Finally, add the previously sliced garlic and stir-fry over high heat until fragrant and the sauce thickens. This allows the garlic flavor to fully release and enhances the deliciousness of the dish.

5.Quick and continuous stir-frying ensures that the dish is evenly heated and that the flavors permeate the ingredients, enhancing the taste and texture. Adjust the heat to medium-high and use a spatula to constantly toss and stir the ingredients, ensuring even heat distribution. This will slightly brown the surface of the dish, adding visual appeal and aroma. Once the dish is thoroughly cooked, carefully transfer it from the pan to a serving plate and enjoy!

Tips:

1.To maintain the vibrant color and tender texture of twice-cooked pork knuckle, it is recommended to quickly stir-fry the pork knuckle slices until they are about 70-80% cooked before adding the seasonings and other ingredients. This helps prevent overcooking the meat and avoids burning the seasonings.

2.During the cooking process, it is important to control the heat properly, neither too high nor too low. Quick stir-frying ensures even heating of the pork knuckle, preserving its tenderness and original flavors.

Twice-cooked pork knuckle is a delicious home-cooked dish with an appealing appearance, tender meat, and rich flavor. The knuckle undergoes two cooking processes, resulting in a crispy texture. Combined with spices like chili and garlic, it becomes irresistibly mouthwatering. Not only is twice-cooked pork knuckle tasty, but it also boasts high nutritional value, being rich in protein, fat, vitamins, and minerals, providing ample energy and nutrition for the body. Whether enjoyed as a main dish or as a delightful accompaniment to drinks, twice-cooked pork knuckle is a culinary delight that should not be missed.