http://www.germanpool.com/eng/cooking/recipe_page.php?id=1050
Thai Style Braised Pork Knuckle
More than 60 min
Ingredients:
Salted Pork Knuckle1 pc
Bay Leaf2-3 slices
Star Anise6-8 pcs
Cassia1 pc
Sichuan Peppercorns1 tbsp
White Peppercorns1 tbsp
Garlic4 cloves
Green Onion (sectioned)2 stalks
Ginger3 slices
Lemongrass2 stalks
Lemon Leaf6 pcs
Seasonings:
Soy Sauce5 tbsp
Sweet Soy Sauce Paste3 tbsp
Chicken Broth500 mL
Water700 mL
Rock Sugar20 g
Dark Soy Sauce3 tbsp
Dipping Sauce:
Garlic4-5 cloves
Shallots3 pcs
Red Chilli Pepper2 pcs
Lime Juice2 tbsp
Sugar1 tbsp
Fish Sauce2 tbsp
White Vinegar2 tbsp
Steps:
1.
Prepare the Sauce: Put all the sauce ingredients into the Cordless 3-in-1 Hand Blender and blend until smooth. Set aside.
2.
Prepare the Pork Knuckle: Fill the Ultimate Rice Cooker halfway with water. Close the lid (do not lock it), press any function button to heat. Once the water boils, put in the salted pork knuckle to blanch. Set aside.
3.
Stir-Fry the Ingredients: Add an appropriate amount of oil to the Ultimate Rice Cooker. Press any function button to heat, then add all the aromatics and stir-fry till fragrant.
4.
Braise the Pork Knuckle: Put the salted pork knuckle into the Ultimate Rice Cooker, add all the seasonings except dark soy sauce. Select the “Meat” function and adjust the cooking time to 60 minutes.
5.
Color and Thicken the Sauce: After pressure is released, open the lid and add dark soy sauce to enhance the color of the pork skin. Press any function button and cook with the lid open for a few more minutes to reduce the sauce.
6.
Slice and Serve: Cut the braised Thai style pork knuckle into pieces and serve with the Thai sweet and sour sauce.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference