Asian pork knuckles with wok vegetables

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
5 1
COOK TIME
180 mins
TOTAL TIME
180 mins

Ingredients

Servings: 6
  • 6 Onions
  • 1 piece(s) (30 g) Ginger
  • 2 Carrots
  • 6 small knuckles of pork (approx. 600 g each; order in advance from the butcher)
  • 7-10 Tbsp Salt
  • 200 ml Soy sauce
  • 7-10 Tbsp Grease
  • 2 TABLESPOONS liquid honey
  • 1 TEASPOON Sambal Oelek
  • 1 (approx. 800 g) Pointed cabbage
  • 3 Peppers (e.g. yellow and red)
  • 1 collar Spring onions
  • 150 g Mung bean seedlings
  • 4 TABLESPOONS Sesame
  • 2 TABLESPOONS Oil
  • 5 TABLESPOONS Soy sauce
  • 2 slightly heaped tablespoons cornflour

Directions

  1. 1

    For the knuckles, peel onions, ginger and carrots and cut into pieces. Wash the knuckles. Boil up approx. 2 1⁄2 l water, onions, ginger, carrots and 100 ml soy sauce. Add knuckles and simmer covered for about 1 hour.

  2. 2

    Lift out the knuckles, drain well. Sieve the knuckle stock and store. Place the knuckles on the greased fat pan of the oven. Braise in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 2 1⁄2 hours.

  3. 3

    First measure out approx. 1 l stock. After approx. 45 minutes, pour gradually onto the knuckles.

  4. 4

    Mix 100 ml soy sauce, honey and sambal oelek. Approx. 15 minutes before the end of the cooking time, spread the knuckles with the sauce (see picture below) and continue to fry. Then switch the temperature up (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) or switch on the grill function and fry the knuckles for 5-10 minutes until crispy.

  5. 5

    For the wok vegetables, meanwhile, clean the cabbage, quarter it and remove the stalk. Wash the cabbage and cut into pieces. Clean, wash and chop the peppers. Clean, wash and chop spring onions.

  6. 6

    Rinse seedlings and drain well.

  7. 7

    Measure out 100 ml of knuckle of pork stock. Roast sesame seeds in a wok (or large pan) without fat, remove. Heat 2 tablespoons of oil. Fry the prepared vegetables, except for the sprouts, for 8-10 minutes.

  8. 8

    Deglaze with 5 tbsp soy sauce and 100 ml knuckle of pork stock, bring to the boil. Stir in sprouts and sesame seeds. Season to taste. Bring 600 ml of stock to the boil. Mix starch and 3 tablespoons cold water. Bind the stock with it, season again.

  9. 9

    Arrange the knuckles and wok vegetables and add the sauce.

Nutrition Facts

KCAL
810 kcal
CARBS
19 g
FATS
48 g
PROTEINS
70 g