Lu Cai cuisine, Crystal Pork Knuckle is a refreshing appetizer for drinks. Although it is a meat product, it is not greasy. It is absolutely delicious when served with vinegar and minced garlic!
Crystal Pork Knuckle
Lu Cai Cuisine – Crystal Pork Knuckle
Ingredients
1 pork knuckle with skin (about 1500g), 250g pork skin, 50g total of green onion sections and ginger slices, 5g fine salt, 20g cooking wine, 2g MSG, 1500g clear broth
Instructions
1. Scrape and clean the pork knuckle, then split it in half. Also scrape and clean the pork skin. Place the knuckle and pork skin in a pot of water and boil until about 70% cooked, then remove. Debone the knuckle and cut it into two pieces. Use a knife to shave off the fatty layer from the pork skin, then cut it into thin shreds. Wrap the Sichuan peppercorns in a vegetable leaf.
2. Place the knuckle meat in a clean bowl. Sprinkle with the shredded pork skin, and add the green onion, ginger, Sichuan peppercorns, cooking wine, fine salt, and MSG. Bring the clear broth to a boil, skim off any scum, then pour it over the knuckle in the bowl. Steam in a steamer over high heat until the knuckle is tender. Remove, discard the green onion, ginger, and Sichuan peppercorns. Let it cool, then cut into blocks or slices and serve on a plate.
Crystal elbow