Braised Pork Knuckle

AuthorLe-ThermiqueCategoryDifficultyIntermediate
Yields8 Servings
Prep Time15 minsCook Time1 hr 35 minsTotal Time1 hr 50 mins
INGREDIENTS:
(A)
 650 ml water
 5 g dried tea leaves
(B)
 800 g Pork Knuckle, blanched, cut into pieces
 50 g fresh or dried chestnut
 50 g rock sugar
 20 g red yeast powder (optional)
 100 g light soy sauce
 100 g chinese rice wine
 10 g dark soy sauce
 1 star anise
 3 sprigs spring onions
 5 dried mushrooms, soaked, removed stem, cut into halved
 2 dried red chilies, deseeded, soaked to soften
 10 g fresh ginger , sliced
Optional
 4 eggs
COOKING METHODS:
1

- Place water and tea leaves into mixing jar to boil.
- Settings: Timer: 15Minutes / Speed: 1 / Temperature : 80°C
- Strain tea through a fine mesh strainer. Discard tea leaves. Set-asides.

2

- Add 1.5L water into the mixing jar, place meat in the simmering basket to blanch the meat.
- Select preset mode SIMPLE CHEF - FRESH RECOVERY - RUN
Auto Settings: Timer: 5 Minutes / Speed: 6 / Temperature : 50°C
- Then just rinse under running tap water.
- Cut the meat into pieces. set-asides.

3

- Rinse the mixing jar.
- Place reserved tea, pork knuckle, rock sugar , red yeast powder, light soy sauce, rice wine , dark soy sauce, star anise, spring onions, mushrooms, chestnut, red chilies and ginger into the mixing jar to cook
- Settings: Timer: 60 Minutes / Speed: 1 / Temperature : 100°C

4

- Place simmering basket onto mixing bowl jar to help prevent splashing. Continue to cook.
- Settings: Timer: 15 Minutes / Speed: 1 / Temperature : 110°C

5

- Add the hard boiled eggs and Serve Hot

Optional for boiled eggs
6

Prepare hard boiled eggs
- You may prepare the hard boiled eggs before cooking.
- Place 1.5L water into the mixing jar
- Place eggs into the mixing jar.
- Settings: Timer: 14 Minutes / Temperature : 100°C
- Set-asides

Nutrition Facts

8 servings

Serving size

Ingredients

INGREDIENTS:
(A)
 650 ml water
 5 g dried tea leaves
(B)
 800 g Pork Knuckle, blanched, cut into pieces
 50 g fresh or dried chestnut
 50 g rock sugar
 20 g red yeast powder (optional)
 100 g light soy sauce
 100 g chinese rice wine
 10 g dark soy sauce
 1 star anise
 3 sprigs spring onions
 5 dried mushrooms, soaked, removed stem, cut into halved
 2 dried red chilies, deseeded, soaked to soften
 10 g fresh ginger , sliced
Optional
 4 eggs

Directions

COOKING METHODS:
1

- Place water and tea leaves into mixing jar to boil.
- Settings: Timer: 15Minutes / Speed: 1 / Temperature : 80°C
- Strain tea through a fine mesh strainer. Discard tea leaves. Set-asides.

2

- Add 1.5L water into the mixing jar, place meat in the simmering basket to blanch the meat.
- Select preset mode SIMPLE CHEF - FRESH RECOVERY - RUN
Auto Settings: Timer: 5 Minutes / Speed: 6 / Temperature : 50°C
- Then just rinse under running tap water.
- Cut the meat into pieces. set-asides.

3

- Rinse the mixing jar.
- Place reserved tea, pork knuckle, rock sugar , red yeast powder, light soy sauce, rice wine , dark soy sauce, star anise, spring onions, mushrooms, chestnut, red chilies and ginger into the mixing jar to cook
- Settings: Timer: 60 Minutes / Speed: 1 / Temperature : 100°C

4

- Place simmering basket onto mixing bowl jar to help prevent splashing. Continue to cook.
- Settings: Timer: 15 Minutes / Speed: 1 / Temperature : 110°C

5

- Add the hard boiled eggs and Serve Hot

Optional for boiled eggs
6

Prepare hard boiled eggs
- You may prepare the hard boiled eggs before cooking.
- Place 1.5L water into the mixing jar
- Place eggs into the mixing jar.
- Settings: Timer: 14 Minutes / Temperature : 100°C
- Set-asides

Notes

Braised Pork Knuckle

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