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| Long-Cooked
Knuckle of Pork (Shanghai) |
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| 1 knuckle of
pork, about 2 kg (4 1/2 lb) 3 spring onions, cut into 2.5 cm (1 inch) lengths 6 tablespoons dark soy sauce 40 g (1 1/2 oz) caster sugar 6 tablespoons Chinese wine or dry sherry 4 slices root ginger, peeled 25 g (1 oz) lard 1. Score the pork skin all over with a sharp knife. 2. Place the knuckle of pork in a heavy pan or casserole and cover with water. Bring to the boil and simmer for 10 minutes. Skim and simmer for another 15 minutes. Skim again, then pour off one-third of the broth. 3. Add the spring onions, soy sauce, sugar, sherry, ginger and lard to the remaining broth. Cover and simmer for 2 hours, turning the pork every 30 minutes. By the end of the cooking time, the liquid in the pan should have reduced by a quarter. Lift out the knuckle of pork and place on a warmed serving dsih. 4. Turn the heat up high to reduce the sauce even further, until it becomes rich and glossy. Pour over the knuckle of pork and serve immediately with plain vegetables and rice. |
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