Ma Fen Pork Knuckle
A classic Shandong cold dish. Tender pork knuckle with rich sesame paste and pungent garlic, paired with smooth mung bean jelly for a refreshing summer treat.
Ingredients
13 items- Pork knuckle (foreleg) 1 (about 1000g)
- Fresh mung bean jelly 200g
- Sesame paste 3 tbsp
- Garlic 1 head
- Light soy sauce 2 tbsp
- Rice vinegar 1 tbsp
- Salt 1 tsp
- Sugar 1/2 tsp
- Sichuan peppercorn oil 1 tsp
- Cooking wine 2 tbsp
- Ginger 5 slices
- Scallions 2 stalks
- Cilantro 2 sprigs
Nutrition
Steps （6 steps）
Scrub the pork knuckle clean. Place in cold water with 2 ginger slices, 1 scallion section, and 1 tbsp wine. Bring to a boil over high heat, skim off froth. Cook 5 minutes, then remove and rinse.
Transfer knuckle to a pot, add enough hot water to submerge along with remaining ginger and scallion. Bring to a boil, then reduce to low heat, cover, and simmer about 90 minutes until a chopstick can easily pierce the thickest part. Remove and let cool.
Once completely cool, debone and slice the meat with the grain into 0.3 cm thick pieces. Arrange neatly on a serving plate.
Blanch the mung bean jelly strips in boiling water for 30 seconds, then immediately transfer to ice water, drain, and arrange around the meat.
In a bowl, gradually add 4 tbsp warm water to the sesame paste while stirring in one direction until smooth. Stir in garlic, soy sauce, rice vinegar, salt, sugar, and peppercorn oil.
Pour the sauce evenly over the meat and jelly. Top with scallion shreds and cilantro. Mix before eating.
Tips
Let the knuckle cool completely before slicing to keep slices intact. The sauce should be thick enough to coat a spoon; adjust with water. For spiciness, add chili oil. The leftover braising liquid makes a great broth.
You May Also Like
More recipes you might enjoy
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Kung Pao Chicken
A classic Sichuan dish featuring chicken, peanuts, and dried chili peppers, balanced with spicy, sweet, and sour flavors. It is a beloved favorite.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!