Ingredients with Measurements:
- 2 lbs pork knuckles
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp ginger, minced
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 2 cups chicken broth
- 2 tbsp cornstarch
- 2 tbsp water
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Heat vegetable oil in a Dutch oven over medium-high heat. Add pork knuckles and brown on all sides, about 5 minutes.
3. Remove pork knuckles from the pot and set aside.
4. Add onion, garlic, and ginger to the pot and sauté for 2-3 minutes until fragrant.
5. Add soy sauce, hoisin sauce, brown sugar, rice vinegar, and chicken broth to the pot. Stir to combine.
6. Return pork knuckles to the pot and bring to a boil.
7. Cover the pot with a lid and transfer to the oven. Bake for 2 hours or until the pork is tender and falls off the bone.
8. Remove the pork knuckles from the pot and set aside.
9. In a small bowl, whisk together cornstarch and water until smooth.
10. Add the cornstarch mixture to the pot and stir until the sauce thickens.
11. Season with salt and pepper to taste.
12. Return the pork knuckles to the pot and simmer for 5-10 minutes until heated through.
13. Serve hot, garnished with chopped green onions.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 15 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 19g
Carbohydrates: 29g
Protein: 32g
Sodium: 1,200mg
Substitutions for ingredients:
- Pork knuckles can be substituted with pork shoulder or pork belly.
- Rice vinegar can be substituted with apple cider vinegar.
- Hoisin sauce can be substituted with oyster sauce or barbecue sauce.
Variations:
- Add sliced carrots, potatoes, or mushrooms to the pot for a heartier stew.
- Use beef or chicken instead of pork for a different flavor.
- Add chili flakes or hot sauce for a spicier version.
Tips and tricks:
- Browning the pork knuckles before baking adds flavor and texture to the dish.
- Use a Dutch oven or heavy-bottomed pot with a lid to ensure even cooking.
- Make sure to whisk the cornstarch mixture until smooth to avoid lumps in the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions
Pairings:
- Steamed rice
- Crusty bread
- Roasted vegetables
Suggested side dishes:
- Steamed broccoli
- Garlic mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the pork is not tender after 2 hours, bake for an additional 30 minutes.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Barbecue pork knuckles and ginger stew is a traditional Chinese dish that is popular in many regions of China. It is often served during special occasions and family gatherings.
Flavor profiles:
Savory, sweet, and tangy with a hint of ginger.
Serving suggestions:
Serve hot with steamed rice and your favorite side dishes.
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