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Braised Boneless Pork Knee (Yin Tai)

I have been actively cooking for more than ten years now. It is funny but with time and experience, I tend to lean towards simplification. I cooked braised boneless pork knee recently (“Yin Tai”) and it turned out very well. Some friends have asked for the recipe and so here it is. 

Yin Tai uses pork knee (see below) which has been deboned and this cut must be ordered from the butcher in advance. This cut is great to use for a festive or special dinner. If you can’t get it, using the normal boned-in pock knuckle will be fine. 

Braised Boneless Pork Knee (Yin Tai) 

Ingredients
100g sugar (about 8 Tbsp)
1 pork knee, deboned 
1 cup of premium soy sauce

4 bunches of garlic (see photo)

4 pieces of dried scallops (optional)

Enough water to cover the pork in the pot. 

1 bunch of broccoli

Chinese Hsio Tsing wine or liquor (optional) 

Method

1. Heat up some oil in a wok and pour the oil over the pork. Stretch the skin to smoothen away the wrinkle as you do so. You only need to scald the skin and I took about 2 minutes to do this.  
As you can see, the skin smoothens after it is stretched and scalded.
I added some cabbage at the bottom to prevent bottom burning.
This step wasn’t really necessary as the pork floated on the sauce as it simmered. 

2. Add the pork into a deep pork. Add the soy sauce, sugar and water. Add the scallops, garlic and mushrooms. 

3. Braised on low flame for 3 hours. You will know that the pork is done if you can pierce a fork easily into the skin. 

4. Taste the sauce. Adjust sweetness or saltiness of the sauce if you need to. The sauce should be on the sweet side. With off the fire and let the pork steep in the sauce. 

5. Steam the broccoli florets for 4 minutes. 

5. When you are about to serve it, reheat the pot. On a large plate, lay out the pork, mushrooms and broccoli. 

Serve immediately. Best eaten with rice swift some fresh chilli sauce on the side. 

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