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Pork knuckle in soy sauce
When choosing a heavy, massive pork knuckle, remember, you will need a large container: a pot, cauldron, or large saucepan. First, the meat preparation is boiled in a broth rich with fragrant spices and roots. Then it is fried and simultaneously soaked in soy sauce — achieving a beautiful, appetizing glossy crust.
Delicious knuckle is suitable for hot serving with a side of potatoes, pickles, sauerkraut with cranberries, as well as in cold cuts.
Caloric value: 251 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- pork knuckle - 1000 g;
- soy sauce - 200 ml;
- sugar (or honey) - 30 g;
- vegetable oil - 50 ml;
- carrot - 1 pcs;
- chili pepper - 1 pcs;
- garlic - 2-3 cloves;
- celery - 1-2 stalks;
- herbs - 0.5 bunch;
- salt/pepper mix/spices/bay leaf - to taste.
Preparation
- Boil about 5 liters of water, immerse the clean semi-finished product. If necessary, collect the foam that forms on the surface.
- Next, add all the root vegetables and spices, including salt. The broth should be concentrated, aromatic, and over-salted.
- If the pork leg doesn’t fit completely, turn it every half hour — cover all parts with liquid alternately. Gradually the meat will shrink, and the entire knuckle will end up in the broth.
- Boil the kilogram leg for about three hours. Puncture, taste for flavor and firmness, monitor the evaporation of moisture. After boiling, strain the broth from the knuckle and use it in other dishes, freeze for later.
- Mix soy sauce, sugar or honey, and cooking oil for frying.
- Transfer the boiled knuckle to a spacious hot skillet, pouring the soy sauce mixture over it. Continuously monitor the caramelization of the crust.
- Turn to achieve an even browning on all sides.
Serve the pork knuckle in soy sauce at the table — enjoy your meal.
