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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Bone-in pork knuckle stew in Korean style is a stew that is delicious, flavorful, and perfect for chilly dinners, especially when paired with a bit of Soju. Today, let’s join sister Yến in the kitchen and make this dish to enjoy!
Ingredients for Korean-style Bone-in Pork Knuckle Stew Serves 5
Bone-in pork knuckle 800 gr (1 knuckle) Apple 1/2 piece Ginger 1 piece (sliced) Onion 1/2 piece Shallots 10 pieces (dry shallots) Cardamom 5 gr Star anise 3 gr Cinnamon stick 2 gr (about the size of a finger) Soy sauce 6 tablespoons Fish sauce 2 tablespoons Common seasoning a little (ground pepper/ sugar/ salt)
How to choose delicious, quality pig trotters
- When buying pig trotters, you should choose the front legs of the pig. Because the front legs of the pig will move more, the meat will be tender, sweet, and will absorb spices better when cooked.
- In addition, when buying, you should choose trotters that have rosy, fresh meat. There should be no foul smell when sniffing, and the meat should have good elasticity, with the hooves intact.
- Do not buy trotters that have water retention or have yellow liquid oozing out when cut. Because these are low-quality trotters.
- Moreover, you should also avoid buying trotters with meat that shows round white spots like rice grains. Because this is a sign of pigs infected with rice parasites.
-800x450.jpg "How to make deliciously tender Korean-style bone-in pork leg stew 2")
How to prepare Korean-style boneless pig trotters stew
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Prepare the ingredients
Anise, cardamom, and cinnamon should be placed in a pan, put on a stove and roast evenly over low heat or grill until the ingredients become fragrant, then turn off the heat and crush them in a mortar.
Shallots (dried onions) should be peeled, rinsed with water, and drained. Onions should be prepared similarly and cut into wedges.
To eliminate the smell of the boneless trotters, rub salt all over, then wash thoroughly, roll the meat tightly, and tie it securely with string before placing it in a pot with a sliced ginger root and 800ml of water.
Next, place a pot on the stove, blanch the trotters in boiling water over high heat for about 5 minutes, then remove and wash again with water to clean and drain.
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Hock Stew
After the hock has drained, place it in a pot and pour in enough water to submerge the hock, then add in the following ingredients in order: 6 tablespoons of soy sauce, 2 tablespoons of fish sauce, 1 spoon of ground pepper, 2 tablespoons of sugar, half an apple, 10 shallots (dried onions) peeled, 1 onion cut into wedges, and the entire mixture of cardamom, star anise, and crushed cinnamon.
Stir well to prevent clumping, then bring the water to a boil over high heat, cover with a lid, reduce to low heat, and simmer for about 30 minutes until the liquid thickens and reduces. Then, remove the hock to cool.
After that, place the hock in the refrigerator for about 2 – 3 hours to firm up the meat, then use a knife to slice it into thin pieces.
The broth can be served in a small bowl for dipping with the sliced hock.
Tip: If the broth is not thick enough, you can mix in a bit of tapioca starch, stirring well.
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Final Product
When enjoying the Korean-style boneless pork knuckle, you can also prepare cabbage kimchi or pickled radish, lettuce, seaweed, rice balls, and a bit of sliced garlic and chili to enjoy alongside.
The Korean-style boneless pork knuckle, when eaten, will have a soft and delicious flavor, rich in the enticing aroma of star anise, cinnamon, and herbs. The seasoning of the pork knuckle is adjusted to taste.
Dip it into a special dipping sauce made from the broth, and enjoy with Soju for an incredible experience!
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Hopefully, through the above steps, you can successfully make the Korean-style simmered pork knuckle to enjoy on the upcoming chilly evening. Don’t forget to sip a warm drink with your family and friends as well. Wishing you success!
