Braised Pork Knuckle

Yields8 ServingsPrep 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:

- 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.

- 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.

- 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

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

- Add the hard boiled eggs and Serve Hot

Optional for boiled eggs

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

Print Options:

Braised Pork Knuckle