Wine-Scented Salt and Pepper Pork Knuckle
Golden crispy skin with tender, melt-in-your-mouth meat, infused with wine and Sichuan pepper salt — a showstopper banquet dish full of wok hei.
Ingredients
11 items- pork knuckle 1 (about 2.2 lbs)
- Shaoxing wine 2 tbsp
- Chinese liquor (baijiu) 1 tbsp
- Sichuan peppercorns 1 tbsp
- salt 2 tsp
- ginger 1 piece (30g)
- scallions 2
- star anise 2
- light soy sauce 1 tbsp
- oil as needed
- chopped scallions some
Nutrition
Steps （8 steps）
Scrub the pork knuckle clean. Place in cold water with 3 ginger slices and 1 tbsp Shaoxing wine. Bring to a boil over high heat, then reduce to medium and cook for 5 minutes, skimming off any foam. Rinse with warm water.
Transfer the knuckle to a pressure cooker. Add enough water to cover, 4 ginger slices, 2 scallion sections, 2 star anise, 1 tbsp Sichuan peppercorns, and 2 tsp salt. Pressure cook for 30 minutes until a chopstick can easily pierce the thickest part.
Remove the knuckle. While hot, rub with light soy sauce and a little liquor. Let cool, then pat dry thoroughly with paper towels.
Heat oil in a deep pot to 180°C (350°F). Fry the knuckle over medium-low heat until golden and crispy, about 6 minutes, turning for even color.
Drain the knuckle on a rack. When cool enough to handle, remove the main bone and cut into chunks, or serve whole.
In a dry pan over low heat, toast the Sichuan peppercorns and salt until fragrant and the salt turns slightly yellow. Grind into a powder.
Put the fried knuckle in a bowl. Sprinkle with the homemade Sichuan pepper salt. Heat a ladle of oil until smoking and pour over the knuckle. Quickly add 1 tbsp liquor and toss well.
Transfer to a serving plate, garnish with scallions, and serve immediately while sizzling.
Tips
The knuckle must be braised until very tender before frying. Control the oil temperature carefully: too high will burn the skin, too low won't make it crisp. The final splash of liquor is essential for the signature wine aroma.
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