Pork knuckle is a common ingredient chosen by many families to prepare familiar dishes. Today, let’s join the cooking section in the kitchen to make stewed dishes with pork knuckle and chestnut stew and pork knuckle with angel hair, which are both unusual yet extremely appealing.
1. Chestnut Stewed Pork Knuckle
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Preparation
20 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Chestnut Stewed Pork Knuckle Serves 4
Pork knuckle 1 kg Chestnuts 200 gr Caramel sauce 1 teaspoon (coloring sauce) Seasoning powder 1 teaspoon Flavor enhancer a little
How to choose fresh and delicious chestnuts
- You should choose chestnuts that have a shiny, bright shell and, ideally, visible fine hairs on the surface.
- You can also check by shaking them lightly; fresh and good chestnuts will not make noise when shaken. You should buy these for cooking.
- Additionally, you can squeeze them; the fresher the chestnut, the firmer it is. When pressed, it should not feel soft or sink in.
Tools needed
How to prepare Stewed pork leg with chestnuts
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Prepare the pork leg
To remove the odor of the pork leg, use a knife to scrape off the hair on the pork leg. Then, briefly blanch it in boiling water for about 2 minutes, then immediately take it out and wash it thoroughly with water. Next, chop it into small round pieces that are easy to eat.
Wash the chestnuts thoroughly and then drain them.
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Making broth
To make broth, add 1 teaspoon of soy sauce (dark sauce), 1 teaspoon of seasoning powder, 1 teaspoon of salt powder, and 1 teaspoon of monosodium glutamate.
Then, add 200ml of water and mix well to dissolve all the spices completely.
Tip: You can buy ready-made soy sauce or make it at home according to TasteVN’s recipe.See details: How to make soy sauce – homemade dark sauce to make braised dishes more appealing
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Braised pork leg
Put the entire pork leg into the pot, placing the chestnuts on top. Then, pour all the broth into it.
Place the pot on the stove, adjust to medium heat and cook for about 1.5 hours, until the broth thickens and the pork leg turns a nice golden-brown color.
After 1.5 hours, taste and adjust the seasoning one last time to suit your family’s taste and turn off the heat.
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Final Product
The chestnut braised pork leg dish after completion has an attractive golden brown color, extremely appealing flavor, fragrant with the smell of chestnuts. Especially, since we do not use too many strong-smelling spices, the chestnuts retain their original flavor, rich and aromatic, extremely enticing.
2. Chestnut Braised Pork Leg
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Preparation
25 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Chestnut Braised Pork Leg For 4 people
Pork leg 1 piece Chestnut 100 gr Ginger 2 bulbs Green onions 5 stalks Bok choy 300 gr Chopped garlic 3 tablespoons Chopped shallots 2 tablespoons Five-spice powder 1/2 teaspoon Salt powder 2 teaspoons Dark soy sauce 1 tablespoon Sesame oil 1 tablespoon Annatto oil 1 tablespoon Mai Que Lo wine 2 tablespoons White wine 2 tablespoons Cooking oil 13 tablespoons Common spices a little (salt/ sugar/ monosodium glutamate/ seasoning powder/ pepper)
How to choose fresh ingredients
How to buy fresh bok choy
- Fresh bok choy usually has white stems with green stripes, prioritize selecting those with roots so that the bok choy stays fresh longer.
- You should choose fresh bok choy that feels heavy in your hand; avoid those that are waterlogged, rotting, or have leaves that have turned yellow or black.
- To buy fresh bok choy, you need to select plants with bright green color, smooth leaves, without dark spots, and the leaves should not be wilted or withered.
Suggestions for where to buy hair grass
You can easily find hair grass at traditional markets, supermarkets, or large grocery stores.
Tools needed
Non-stick pan, pot, plate, sifter, chopsticks,…
How to prepare Braised pork leg with hair grass
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Prepare the pork leg
To remove the odor from the pork leg, rub salt all over the pork leg and then wash it thoroughly with water. Next, blanch the pork leg in boiling water for 2 minutes and then remove it to drain.
Before cooking, briefly char over a flame to burn off any hair and release a fragrant aroma.
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Preparing hair seaweed and bok choy
Ginger is peeled, washed with water, and sliced thinly. Green onions are trimmed of wilted leaves and roots, then washed clean and cut in half.
Bok choy is trimmed at the leaf tips, then cut in half lengthwise, washed thoroughly with water, and set aside to drain.
Hair seaweed is soaked in water for about 30 minutes to soften. After 30 minutes, use a sieve to drain the hair seaweed.
Next, boil 500ml of water, add half of the green onions and ginger, 2 tablespoons of white wine, then add all the hair seaweed and blanch for 2 minutes before draining.
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Frying pork leg
Rub 1 tablespoon of dark soy sauce over the entire pork leg.
Heat a pan on the stove, add 10 tablespoons of cooking oil, and heat. Once the oil is hot, gently place the pork leg in. After 4 minutes, one side of the pork leg will have a nice golden color; carefully turn it over and continue frying. Alternate frying both sides until the skin is crispy and has a nice color, then turn off the heat.
Next, use a knife to remove all the meat from the leg and discard the bones.
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Prepare the stew pot
You put 1 teaspoon of salt, 4 teaspoons of sugar, 3 teaspoons of monosodium glutamate, 2 teaspoons of seasoning powder, 2 teaspoons of broth mix, 1 tablespoon of oyster sauce, 2 tablespoons of five-spice powder, and 1/2 teaspoon of five-spice powder into a bowl.
Then, place the pot on the stove, add 1.2 liters of water and bring to a boil. Once the water boils, add the green onions, sliced ginger, and the prepared seasoning bowl. Boil for about 5 minutes to ensure the water is really boiling.
Meanwhile, heat a pan on the stove, add 1 tablespoon of cooking oil, wait for the oil to heat up, then add all the minced shallots and minced garlic, stir continuously until the shallots and garlic turn golden brown and fragrant, then turn off the heat. Add all the shallot and garlic oil to the stew pot.
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Stew the pork leg
After the stew water has boiled, add all the pork leg meat and stew for 40 minutes.
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Boil and stir-fry bok choy
Place a pot on the stove, add 500ml of water, season with 1 teaspoon of salt, and bring to a boil. After the water boils, add the bok choy and boil for about 2 minutes, then remove and rinse with cold water to retain the crispness of the bok choy.
Next, place a pan on the stove, add 2 tablespoons of cooking oil, then pour in all the bok choy and stir well to cook evenly, season with an additional 1 teaspoon of seasoning powder, and stir-fry for 2 minutes before plating.
Tip: You should add a little salt to the boiling water to help maintain the green color of the bok choy.
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Completion
Plate the bok choy. After the pork leg is cooked, take it out and cut it into bite-sized pieces. Then arrange the hairy leg around the pork leg and spoon the sauce over the surface.
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Final Product
The braised pork knuckle dish after completion will have an eye-catching color and a strong, enticing aroma. The knuckle has a beautiful brown color, with crispy skin that is not mushy, combined with hair grass and bok choy, making the dish light and appealing.
How to choose fresh and delicious pig trotters
- For this dish, you should choose pig trotters that have a lot of lean meat to make the dish tastier and more appealing.
- In addition, good trotters usually have a light pink color, and the surface should not have many unusual dark blue or purple spots.
- The cut surface should be dry and not slimy or have an unpleasant smell.
How to clean trotters to reduce fishy smell
- To eliminate the fishy smell of the trotters, you can blanch them in boiling water for 2 minutes, then remove and wash clean before cooking.
- Alternatively, you can get rid of the fishy smell by roasting them over fire before cooking, which not only makes the trotters tastier but also removes any remaining hair.
- Additionally, you can use vinegar, alcohol, or lemon juice to rub on all sides of the trotters and between the crevices to eliminate the fishy smell.
With the guide on how to make chestnut stewed pork leg and fairy hair stewed pork leg today, I hope it will help your family have a delicious meal. This dish, with its simple preparation method, is a top choice for housewives every weekend. Be quick to save it and make it right away for family members to enjoy together.
*Refer to the recipe and images from the YouTube channel HƯƠNG VỊ VÙNG CAO and Khám Phá Bếp Việt.
