PORK KNUCKLE WITH
DRIED CHILLIES
Taking inspiration from the popular la zi ji
(spicy fried chicken), a whole pork knuckle
is marinated in dried chillies, deep-fried
and showered with more chillies and
peppercorns for an added fiery kick.Serves 4
Prep time 2 hours for braising + 1.5 hours
for marination
Cook time 20 minutes- a pinch of star anise
- a pinch of cinnamon
- a pinch of galangal
- a pinch of cardamom
- a pinch of clove
- a pinch of salt
- 100g old ginger
- 50g spring onions
- a dash of Hua Diao wine
- 1.2kg pork knuckle
- 20g chilli powder
- 30g peppercorns
- 20ml sesame oil
- 100g dried chillies
- 10g peppercorn powder
- 50g garlic
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j (^) In a pot, add in all the spices, salt, old ginger,
spring onions and water, and boil for
2 hours until fragrant.
j (^) Add in the pork knuckle and boil for another
1.5 hours, until the knuckle softens. Remove
from the pot and drizzle Hua Diao wine over the
knuckle while it is still hot.
j (^) In a frying pan, heat the oil until 200°C
and add in the pork knuckle. Deep-fry until it
becomes golden brown and remove. Spread
chilli powder and peppercorns all over the
knuckle.
j (^) In another pan, heat sesame oil and add dried
chillies, peppercorn powder and garlic. Fry until
fragrant and add sesame oil. Stir and pour on
top of the pork knuckle to serve.