Braised Pork Knuckles.
|2 (cut into 4 pieces)|
cinnamon (Cinnamonum cassia)
fennel (Foeniculum vulgare)
light soy sauce
dark soy sauce
Oven-roasted pork knuckles.
|as one wishes|
How to grill pork knuckles that are crispy on the outside and tender on the inside.
Blanch and rinse pork hands to drain
Add 30g of oil to a non-stick pan and add the ginger slices over medium heat.
Lay the pork knuckles flat, add water to cover the pork knuckles, add all ingredients and bring to a boil on high heat, then simmer for 1 hour.
Test the stew with chopsticks to see if it’s cooked, and taste the broth; the saltiness should be a little saltier than what you’d eat on a daily basis.
Line a baking sheet with tin foil (for easy subsequent cleaning of the baking sheet), add a wire rack, and place the pork hands evenly, skin side up. Brush with a layer of peanut oil and sprinkle with BBQ powder. Place in preheated 210 degree oven on medium heat for 15 minutes. At the last minute, turn on the oven and sprinkle with green onions, peanuts, and paprika and turn on the oven again.
When the time is up, remove from the oven and serve directly.