Ingredients with Measurements:
- 2 lbs pork knuckles
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 1/4 cup brown sugar
- 1/4 cup oyster sauce
- 2 cups water
- 1/4 cup sliced ginger
- 1/4 cup sliced garlic
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp cornstarch
- 2 tbsp water
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or large pot, heat vegetable oil over medium-high heat.
3. Add sliced ginger and garlic to the pot and sauté for 1-2 minutes until fragrant.
4. Add pork knuckles to the pot and sear on all sides until browned.
5. In a separate bowl, mix together soy sauce, rice wine, brown sugar, oyster sauce, and 2 cups of water.
6. Pour the mixture over the pork knuckles in the pot.
7. Add salt and black pepper to the pot and stir to combine.
8. Cover the pot with a lid and place in the preheated oven.
9. Cook for 2-3 hours until the pork is tender and falls off the bone.
10. In a small bowl, mix together cornstarch and 2 tbsp of water to make a slurry.
11. Remove the pot from the oven and transfer the pork knuckles to a plate.
12. Place the pot back on the stove over medium heat and add the cornstarch slurry to the pot.
13. Stir the mixture until it thickens into a gravy.
14. Return the pork knuckles to the pot and spoon the gravy over the top.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Preheat oven to 350°F.
Serving size:
Serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Pork knuckles can be substituted with pork shoulder or pork belly.
- Rice wine can be substituted with dry sherry or white wine.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced carrots and potatoes to the pot for a heartier stew.
- Use chicken instead of pork for a lighter version of the dish.
- Add sliced mushrooms to the pot for an earthy flavor.
Tips and tricks:
- Make sure to sear the pork knuckles on all sides to develop a rich flavor.
- Use a slurry to thicken the gravy instead of flour to avoid lumps.
- Serve with steamed rice to soak up the delicious gravy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until warmed through.
Presentation ideas:
Serve in a large bowl with steamed rice and garnish with sliced green onions.
Garnishes:
Sliced green onions or cilantro.
Pairings:
Steamed rice, bok choy, or stir-fried vegetables.
Suggested side dishes:
Steamed rice, bok choy, or stir-fried vegetables.
Troubleshooting advice:
- If the gravy is too thick, add more water to thin it out.
- If the pork is tough, cook for an additional 30 minutes to an hour.
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:
Braised pork knuckles and ginger stew is a traditional Chinese dish that has been enjoyed for centuries.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve in a large bowl with steamed rice and garnish with sliced green onions.
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