Ingredients with Measurements:
- 2 pork knuckles (about 2 lbs each)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, peeled and sliced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 cups chicken broth
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Heat the vegetable oil in the pressure cooker over medium-high heat.
2. Add the pork knuckles and brown them on all sides, about 5 minutes per side.
3. Remove the pork knuckles from the pressure cooker and set them aside.
4. Add the chopped onion, minced garlic, and sliced ginger to the pressure cooker.
5. Sauté for 2-3 minutes until the onion is translucent.
6. Add the soy sauce, brown sugar, and rice vinegar to the pressure cooker.
7. Stir to combine and cook for 1-2 minutes.
8. Add the chicken broth to the pressure cooker and stir to combine.
9. Return the pork knuckles to the pressure cooker.
10. Close the lid of the pressure cooker and cook on high pressure for 45 minutes.
11. Once the cooking time is up, release the pressure naturally for 10 minutes.
12. Open the lid of the pressure cooker and remove the pork knuckles.
13. In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry.
14. Add the slurry to the pressure cooker and stir to combine.
15. Cook on sauté mode for 5-10 minutes until the sauce thickens.
16. Season with salt and pepper to taste.
17. Serve the pork knuckles with the sauce and chopped scallions for garnish.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
High pressure
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 10g
Protein: 45g
Substitutions for ingredients:
- Pork knuckles can be substituted with pork shoulder or pork belly.
- Chicken broth can be substituted with beef broth or vegetable broth.
Variations:
- Add chopped carrots and potatoes to the pressure cooker for a heartier stew.
- Use red wine instead of chicken broth for a richer flavor.
- Add a tablespoon of miso paste for an umami boost.
Tips and tricks:
- Brown the pork knuckles well for a deeper flavor.
- Use a slotted spoon to remove the pork knuckles from the pressure cooker to avoid breaking them apart.
- If the sauce is too thin, add more cornstarch slurry and cook for a few more minutes.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Serve the stew with steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a simple green salad.
Troubleshooting advice:
If the pork knuckles are tough, cook them for an additional 10-15 minutes.
Food safety advice:
Make sure the pork knuckles are fully cooked before serving. The internal temperature should reach 145°F.
Food history:
Pork knuckles are a popular ingredient in German cuisine, where they are often served as a hearty stew.
Flavor profiles:
Savory, sweet, and tangy
Serving suggestions:
Serve the stew as a main course for a cozy dinner at home.
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