The Ultimate Pork Dish: Tender, Beer-Braised Collagen-Rich Meat.

Ingredients:

700g pork knuckles, 1 white part of a spring onion, a handful of scallions, 6 slices of ginger, 1 clove of garlic, dried chili, 3 bay leaves, 1 cinnamon stick, 2 cloves, 2 tbsp cooking wine, 2 tbsp soy sauce, 3 tbsp dark soy sauce, 1 tbsp sugar, a pinch of peppercorns, 1 bottle of beer, salt to taste.

Instructions:

Clean and cut the pork knuckles into bite-sized pieces.

In a pot, combine cold water, 2 tbsp of cooking wine, 3 slices of ginger, and the pork knuckles. Bring to a boil for a few minutes, then remove the knuckles and rinse them with warm water. Set aside.

Dry spices: Prepare ginger, garlic, white part of spring onion, dried chili, cloves, cinnamon, bay leaves, and peppercorns.

In a pan, heat a small amount of oil and add sugar. Cook over low heat until the sugar turns brown. Add the pork knuckles and toss to coat.

Add the dry spices and sauté until fragrant.

Pour in the beer. Add soy sauce, dark soy sauce, and salt. Bring to a boil over high heat, then reduce the heat to low, and simmer for 45 minutes with the lid off.

When the sauce thickens, add chili and cook until tender.

This braised pork knuckle dish has a subtle spicy-sweet flavor and an amazing aroma. It’s a unique and delicious meal to enjoy on a chilly day with a bowl of rice!

• Sear before braising: Sauté the aromatics, then sear the pork knuckles until browned before adding the beer.
• Don’t use too much beer: One can of beer (or 330ml) is enough to avoid bitterness.
• Simmer on low heat: This helps the pork absorb the flavors and keeps the meat tender while retaining its natural sweetness.
• Use complementary spices: Add a bit of food coloring (caramel coloring) for a more appealing color. Omit the sugar if using sweet beer.
• Don’t cover the pot: Allow the beer to evaporate slightly to prevent an overpowering beer aroma.

Good luck with your culinary adventures!

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